Wholegrain Pizza Dough
1 hr 20 min
Heartier than your average pizza dough — the wholegrain flour gives it real flavour and makes it just a bit better for you. Makes 6 personal pizzas or one big tray.
pizzadoughbaking
Four ingredients, zero kneading, and the crispiest pizza base you'll ever make at home. Mix it the night before and let time do the work.
Instructions
- 1
Use a wooden spoon to mix the dry ingredients together in a bowl. Pour in the cold water and stir quickly until a dough forms — it should be firm but still a little sticky. Cover the bowl with a lid or plastic wrap and let it rise at room temperature for 12–18 hours.
- 2
Dust a sheet of baking paper generously with flour and tip the dough out onto it. It'll be sticky — use a spatula or floured fingers to fold the edges in toward the center.
- 3
Flip the dough so the folded side is facing down. Make sure there's plenty of flour on the paper so it doesn't stick during the second rise. Turn the bowl upside down over the dough and let it rest for about 30 minutes.
- 4
Divide the dough into 2 pieces. Flour your hands and use them to stretch each piece into a circle, letting the dough rest over your knuckles while you rotate it around.
- 5
Place the dough directly onto a hot pizza stone with a little flour, or onto a sheet of baking paper that you'll slide onto a hot baking tray already in the oven. Pre-bake the bases for 2–3 minutes.
- 6
If you're baking more than one pizza, place the pre-baked bases on a rack while you work through the rest.
Per average serving
912
Calories
kcal
25.3
Protein
g
190.3
Carbs
g
2.5
Fat
g
6.9g
Fiber
0.8g
Sugar
974mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
912
Calories
kcal
25.3
Protein
g
190.3
Carbs
g
2.5
Fat
g
6.9g
Fiber
0.8g
Sugar
974mg
Sodium
Tips from the kitchen
- The cold water and tiny bit of yeast are doing the slow work here, so don't rush the first rise. Anything under 12 hours and the dough won't have that open, airy texture yet. I usually mix it before bed and bake the next afternoon.
- When you tip the dough out it will look like a sticky mess. That's normal. Flour your hands well and fold the edges in rather than fighting it. The more you handle it the more flour you'll need.
- Stretch the dough over your knuckles and let gravity pull it thin instead of pressing it flat with your palms. Rotating it as you go keeps the circle even and stops it from tearing in the middle.
- Get your oven and stone or tray screaming hot before the bases go in. The 2 to 3 minute pre-bake sets the crust so it won't go soggy once you add toppings.
- Keep plenty of flour under the dough during the 30 minute rest. If it sticks to the paper it'll deflate when you try to lift it.
Ways to vary it
- Swap a handful of the wheat flour for fine semolina if you like a bit more crunch on the base.
- For a softer, slightly chewier crust, you can use lukewarm water instead of cold and shorten the rise to around 10 hours.
- Brush the edge with a little olive oil and a pinch of salt before pre-baking if you want a crisper rim.
Storage & leftovers
The mixed dough keeps in the fridge for up to 3 days, and the cold actually improves the flavor. Pre-baked bases freeze well once cooled, wrapped tight, for a couple of months. Reheat a frozen base straight in a hot oven for a few minutes, no need to thaw first.
What to serve with it
A simple rocket salad with a squeeze of lemon cuts through the cheese nicely. We usually have a bowl of olives on the table while the pizzas come out one at a time.
UC
By Untrained ChefPublished 6 June 2026 · Updated 11 July 2026
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