Ultimate No-Knead Whole Wheat Pizza Dough is ridiculously simple and just as tasty, light, chewy, and crisp as regular pizza crust!
The first time I tried this recipe, I’d been on a quest to find the perfect Whole Wheat Pizza Dough for a little while.
I was looking for a crust that, despite being made entirely of whole grain flour, wouldn’t feel heavy as a brick;
It was looking for a crust that would have nice pockets of air throughout;
I was looking for a crust that wouldn’t feel like I was eating a mouthful of bread with every single bite; it had to be relatively thin, but not too thin! I didn’t want a loaf of bread, but I didn’t want a cracker either.
More importantly, I was looking for a crust that would have a nice crunch to it.
THE CONCLUSION
TASTE: If I didn’t tell you this pizza crust is whole wheat, you probably wouldn’t know it.
TEXTURE: Light yet chewy with crisp edges. Perfect!
EASE: Super easy, no kneading involved. You basically just stir together the ingredients, let it rise, shape it into balls, let it rest, then shape it into a circle. The dough can be both refrigerated and frozen to make ahead of time.
APPEARANCE: Pretty perfect as far as beige balls of dough come.
PROS: Easy, tasty, and healthier than white flour dough.
CONS: Absolutely none.
WOULD I MAKE THIS AGAIN? Yes! I made a double batch to freeze so we can have pizza whenever we want.
Let's quickly check out the ingredients
325 grams of Atta/whole wheat flour
1 tbsp of honey
1 cup warm water
1 tsp of salt
2 tsp of active dry yeast
2 tbsp of oil
The first time I tried this recipe, I’d been on a quest to find the perfect Whole Wheat Pizza Dough for a little while.
I was looking for a crust that, despite being made entirely of whole grain flour, wouldn’t feel heavy as a brick;
It was looking for a crust that would have nice pockets of air throughout;
I was looking for a crust that wouldn’t feel like I was eating a mouthful of bread with every single bite; it had to be relatively thin, but not too thin! I didn’t want a loaf of bread, but I didn’t want a cracker either.
More importantly, I was looking for a crust that would have a nice crunch to it.
THE CONCLUSION
TASTE: If I didn’t tell you this pizza crust is whole wheat, you probably wouldn’t know it.
TEXTURE: Light yet chewy with crisp edges. Perfect!
EASE: Super easy, no kneading involved. You basically just stir together the ingredients, let it rise, shape it into balls, let it rest, then shape it into a circle. The dough can be both refrigerated and frozen to make ahead of time.
APPEARANCE: Pretty perfect as far as beige balls of dough come.
PROS: Easy, tasty, and healthier than white flour dough.
CONS: Absolutely none.
WOULD I MAKE THIS AGAIN? Yes! I made a double batch to freeze so we can have pizza whenever we want.
Let's quickly check out the ingredients
325 grams of Atta/whole wheat flour
1 tbsp of honey
1 cup warm water
1 tsp of salt
2 tsp of active dry yeast
2 tbsp of oil
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