Print Recipe

No Knead Whole Wheat Pizza


  • 3 cup flour, all-purpose
  • 3 1/2 cup flour, whole wheat
  • 1/2 tablespoon salt
  • 1 teaspoon yeast, active dry
  • 3 cup water


  • Mix together the flours, salt, and yeast in a very large bowl. Slowly add warm water (bath temp) stirring with a wooden spoon until the flours are well mixed with the water and a dough is formed.
  • Cover with a wet towel, or plastic wrap for a minimum of 3 hours, but for best results, 12-14 hours. We like to put this together in the morning, and have it for dinner.
  • Preheat oven to 425 degrees Fahrenheit. Once your dough has sit to rise, remove the dough from the bowl and split into two. Place each half on a 14 inch pizza pan. roll it out with a rolling pin, and as much extra flour as you need in order to not have it stick to the counter or the rolling pin.
  • Spread it into a baking sheet, pizza stone, or cast iron pan. Bake at 425 for 8-10 minutes. After crust is sufficiently cooked through, add your pizza toppings. Return to the oven to melt your cheese (another 5-6 minutes)