100% Whole Wheat No-Knead Pizza Dough+

As happy as I am that we can have wheat again, I got spoiled with months of not kneading during our elimination diet. I really hate touching sticky dough, and getting flour everywhere. So, I decided to mix what I had learned from gluten free yeast baking with the ease of wheat, and see what I got. The result is a no knead bread that does not take hours upon hours of fermenting time, and though 100% whole wheat it pulls apart like white bread and is very fluffy.

I tried it as pizza dough, in an overnight breakfast pastry, and a boule. The pizza got a 9 out of 10, the breakfast pastry and 8, and the boule a 7. I was incredibly pleased with the results.

No Knead 100% Whole Wheat Bread Dough

  • 1 cup freshly hard white wheat*
  • 3 cups warm water
  • 2 T plus 3/4 t yeast
  • 3 T melted butter
  • 6 T sugar
  • 1 scant T salt
  • 9 T freshly ground golden flaxseed+
  • 4-5 cups more white wheat flour

*I always grind my own flour, I do not know how this would work with store bought, but if you try it and it works PLEASE let me know.

+Flax seed is very easily ground in a coffee grinder, I advise golden because brown flax will make your dough dark and greenish. I grind it very fine, almost like a flour.

Mix the initial cup of flour with the yeast, and warm water. Let sit a few minutes while you melt the butter and grind your flax.

Mix in the melted butter, salt, flax seed, and sugar.

Add about 3 cups of flour, you are looking for something between brownie and cookie batter, something thick but can be stirred.

Stir vigorously for 5 minutes. This helps to develop a gluten structure but there are no sticky hands our counters involved. You get the benefit of a slight arm workout without getting flour everywhere. I am cool with that.

Add more flour until you have a very soft dough. How soft? A very soft dough CAN be rolled into a ball, but will quickly looked squatty. That is not a word… It will also be sticky enough you should not touch it without oil on your hands and will do this in 10 seconds.

It will be way softer then most doughs.

 I used a total of 6 cups of flour.

Cover and allow to rise for one hour.

Push the dough down. Gently. It has already been through enough, you just want to redistribute the bubbles and make dividing and shaping possible.

With oil on your hand, or a large spoon, divide the dough in four equal portions.

Each quarter of the dough is enough make a small sized breakfast pastry, a small boule, or a large pizza. You can either make it right away, or refrigerate in gallon size ziplock bags for later use. Best used within a few days though.

A word on gluten- gluten is a protein found in the wheat grains, barley, and rye, it is not bad for you but there are a lot of people sensitive, or very allergic, to it who just can not have it. The typical wheat used has been bred to have a lot of gluten in it and commercial wheat products have extra gluten added, this had contributed to the amount of people sensitive to it. 

When flour made from glutenous flours is mixed with water it begins what is known as a gluten structure. The more it is worked the more the structure is developed, sitting also helps to develop it (why a lot of no knead bread need lots of time to sit and ferment). A gluten structure will stretch as the yeast in yeast bread lets off gas, sort of like a balloon, it traps the gas from the yeast leaving those holes characteristic of yeast bread. 


Pizza Method #1

This dough was actually designed for pizza dough and does best as it, but worked very well in the other two applications. 

If using dough from the fridge let it come to room temperature, about 30 minutes.

Preheat the oven to 450 degrees.

Roll out the dough onto a stone bar pan or pizza stone.

 After the sauce I used was spread on. 

Let sit for 10 minutes.

Top with your favorite toppings.

Bake for about 15 minutes, or until the dough is done.

The pizza pictured here was one of the MOST AMAZING PIZZAS EVER. It was a bit of a girl pizza, so I had it a night Mark was gone. I will share the recipe next Tuesday.

100% whole wheat? Yep.

 Pizza Method #2 

This method produces a better crust, and a hotter kitchen. So way your options. I go back and forth between methods depending how excited I am about having pizza.  

If using dough from the fridge let it come to room temperature, about 30 minutes.

Preheat your oven, AND pizza stone, to at least 450 (500 is better) for at least 30 minutes (an hour is better).

Spread flour, or cornmeal, on your parchment paper. Go a bit heavy, this is a sticky dough.

Roll the dough out onto the paper with an oiled rolling pin.

Spread your sauce on and add your favorite ingredients.

Let the dough sit for 10 minutes.

Cut away excess parchment paper.

Place the pizza and paper on your preheated stone.

Let cook for 10  minutes.

Remove the paper, and let the pizza cook for about 3-5 minutes more.

Note to self cherry tomatoes have too much liquid for the top of pizzas.

The parchment paper makes for ease of transfer to the stone, and then when you remove it the stone has a chance to crisp the crust up. 

Overnight Breakfast Pastry 

This pastry raises in the fridge overnight then bakes the next morning. I was inspired by my friend Stacy’s post on overnight cinnamon rolls.  Which look AMAZING and I am bummed I have not had the chance to make yet. I keep forgetting about it until it is too in the evening.

Roll your dough out thinly into a long rectangle on a floured surface, I have a surged piece of PUL that I roll out things like this on.

Add half a stick of butter, a good sprinkling of sugar, and other tasties. I did lemon zest, vanilla, and cardamom. Roll up like you would cinnamon rolls.

Lift the entire thing then spiral it like a snake into the pan you will bake it in.

Use scissors to snip every few inches around the spiral.

Cover and refrigerate overnight.

Put the cold pan into a cold oven, then turn it to 350. It will be done in about 30 minutes.

Sorry for the vague instructions, I did not intend to add this but it tasted so good.

Take another look at that fluffy texture.


If using dough from the fridge let it come to room temperature, about 30 minutes.

Grab your dough with oiled hands, fold the edges under several times until you have a smooth round top. 

Set on the pan you will be baking on.

Optional- brush the dough with water and sprinkle on sesame or poppy seeds.

Slash the dough with a wet bread knife 1/4 inch deep four times, making a square. This helps the bread rise as well as looks attractive.

Preheat the oven to 350.

Bake for about twenty minutes.
Set the anemic looking loaf aside for a few minutes and turn you oven up to 500.

Put the loaf BACK into the oven and bake for 5-10 minutes until you have a good crust and center of the loaf is 200 degrees. Check with  a thermometer that you insert from the bottom of the loaf.

Let cool before slicing. 

Update: After further use of this dough, I do not like it used a rolls or bread but still find it amazing for the pizza and the breakfast pastries. 
There you have a very versatile dough, that does not require kneading, and only dirties one bowl. 


  1. My kneading days are over, as I no longer have the strength to do so. I use a biscuit recipe to do most things even cinnamon rolls and pizza dough and it is a soft dough and very versatile.

    Combine in 2 cup measuring cup

    2 tablespoon apple cider vinegar in bottom of 2 cup measuring cup
    add enough milk to make 1 1/3 cups
    Pour 2/3 cups of oil into the cup and do not stir,
    Add 2 tablespoons of honey, or sugar, or brown sugar or 1/2 teaspoon of Stevia (does not brown), do not stir
    set aside

    combine in a large bowl dry ingredients – room for mixing

    3 1/2 cups of whole-wheat flour (one cup can be substituted for any other grain, may have to use a little more wheat flour to keep from being sticky)
    1-teaspoon baking soda
    1-teaspoon salt

    Pour wet mixture into the dry and mix with large spoon until dough begins to stiffen, knead 9 – 10 times to finish incorporating all the ingredients
    use as you please

    We have used this recipe for calzones, apple wraps, hot dog wraps, cinnamon rolls, cheese rolls, pizza, flat bread, pie crust (1/2 recipe rolled thin); without baking soda and vinegar this make a great flat bread, which we have used for communion.

    For biscuits and flat breads, cook 400 degrees for 20 minutes
    For rolls cook 350 degrees for 25 – 30 minutes
    For pizza, depends on how much topping you have, but 400 degrees for 25 minutes
    For taco or chili bake, put in 9 x 13 pan, bake 15 minutes, put toppings on and bake another 10 minutes or until done.

    Ovens vary so cooking time may, cook until dough is slightly browning, unless you like a crispier texture, cook a little longer. Enjoy.

  2. Your recipe sounds really good but what do you mean by ” white wheat flour*”?
    Is it whole kernel that you grind? In this case it is whole wheat flour but not white wheat flour.
    I don’t think you mean soft wheat kernel.
    Thanks for your answer.

    • I am sorry. It was supposed to be “hard white wheat” it is a variety of wheat that has a good amount of protein (i.e. is good for yeast breads) but is softer then hard red wheat.


  1. […] 1 pizza crust’s worth of dough (you can use any recipe, I used my no knead recipe) […]