I absolutely adore pizza, but do you know what? I can’t even remember the last time I bought a pizza at the supermarket. Ever since I made my first homemade pizza dough…I don’t know how many years ago, I’ve always made my own and I’m so happy I do.
And this is the pizza base recipe I use every single time. I know I whine on and on about how much I prefer whole-wheat flour over all-purpose white flour in bread (just take a look at my homemade bread recipes, there aren’t many white-flour recipes, are there?) but I also prefer whole wheat flour in pizzas.
If you love whole-wheat dough as much as I do, or even if you just want to add a slightly healthy twist to your pizza, you’ve got to try this whole-wheat pizza base recipe. I know the title says ‘no knead’ and it is…almost! You don’t need a fancy mixer to make this dough and you don’t need to pound it for an hour either. All you need to do is play with it for about 1 minute and prodding a lump of dough for 60 seconds really doesn’t count as kneading in my book, therefore I stand by what I said – this dough is no-knead!
If you’re a visual type of person then you’re in luck because today’s post is in the form of step-by-step photos! I’m terrible at these because my work stations seem to change for every single picture, so you’ll have to forgive me. If you’re not into step-by-step pics, you’ll find the regular worded recipe in the recipe card at the end of this post, alongside accurately measured ingredients. Any questions or confusions, leave me a comment and I’ll get back to you as soon as I can. 🙂
Mix all your dry ingredients together in a large bowl and create a well in the centre.
Pour the wet ingredients into the centre of the well.
Stir the wet and dry ingredients together until a loose dough begins to form.
Lightly flour a kitchen surface and plop the dough down onto the flour.
Knead with your hands for about one minute or until the dough comes together. It should be smooth on the outside and elastic on the inside.
Place the dough back into the mixing bowl and cover with a tea towel. Leave to rise for three hours.
When the dough’s fully risen, it should look like this – roughly double its original size.
Preheat the oven to 435F/225C and line a pizza tray with baking paper. Place your dough in the centre and use a rolling pin or glass to roll it out to the edges.
Cover the pizza base with your favourite sauce and toppings. Bake in the oven for around 20 minutes, or until the top is golden, the cheese is bubbling and the base is crispy.
Remove from the oven, slice, serve and enjoy!
How to Make a No-Knead Whole-Wheat Pizza Base
- 1 1/2 cups whole wheat flour
- 1 teaspoon dry active yeast
- pinch of salt
- 1 tablespoon brown sugar
- 1/2 cup warm water
- 1 tablespoon olive oil
- Mix the flour, yeast, salt and sugar together in a bowl. Make a well in the centre.
- Pour the water and olive oil in the centre of the well and mix until a loose dough forms.
- Place the dough onto a lightly floured surface and knead with your hands for 60 seconds or until a proper dough forms. It should be smooth on the outside and elastic in the centre.
- Place the dough back into the mixing bowl, cover with a tea towel and leave to rise for three hours.
- When doubled in size, preheat the oven to 435F/225C and line a pizza tray with baking paper. Place the dough in the middle of the tray and use a glass or rolling pin to roll the dough out so it reaches the edges.
- Cover the dough in your favourite pizza sauce and toppings and bake for around 20 minutes, or until the toppings are golden, the cheese is bubbling and the base is crispy.
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