No-Knead Overnight Whole Wheat Pizza Dough with Sun-Dried Tomato Pesto

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

An easy no-knead whole wheat pizza dough that develops flavor overnight, topped with a vibrant sun-dried tomato pesto and fresh mozzarella. This Italian-inspired pizza recipe, ready in about 30 minutes, pairs whole wheat flour, all-purpose flour, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups (300 g) whole wheat flour
• 1 cup (125 g) all-purpose flour
• 1 3/4 cups (420 ml) warm water
• 1 tsp active dry yeast
• 1 1/2 tsp salt
• 2 tbsp, plus 1 tbsp for bowl olive oil
• 1/2 cup (70 g), drained sun-dried tomatoes in oil
• 1/3 cup (15 g) fresh basil leaves
• 1 garlic clove
• 1/4 cup (25 g) grated Parmesan cheese
• 2 tbsp pine nuts
• 1/4 tsp salt (for pesto)
• 6 oz (170 g), sliced fresh mozzarella cheese

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Instructions

1. Step 1: In a large bowl, mix 2 1/2 cups whole wheat flour, 1 cup all-purpose flour, 1 1/2 tsp salt, and 1 tsp active dry yeast.
2. Step 2: Add 1 3/4 cups warm water at 105°F and 2 tbsp olive oil. Stir with a wooden spoon until a sticky dough forms.
3. Step 3: Lightly oil another large bowl with 1 tbsp olive oil. Transfer dough to the bowl, cover tightly with plastic wrap, and refrigerate overnight for 12 to 18 hours.
4. Step 4: The next day, remove dough from fridge, let sit at room temperature for 1 hour.
5. Step 5: Preheat oven to 475°F and place a pizza stone or heavy baking sheet on the middle rack.
6. Step 6: Meanwhile, prepare sun-dried tomato pesto by blending 1/2 cup drained sun-dried tomatoes, 1/3 cup fresh basil leaves, 1 garlic clove, 1/4 cup grated Parmesan, 2 tbsp pine nuts, 1/4 tsp salt, and 2 tbsp olive oil until smooth.
7. Step 7: On a floured surface, gently stretch the dough into a 12-inch circle.
8. Step 8: Transfer dough onto a piece of parchment paper. Spread 1/3 cup sun-dried tomato pesto evenly over the dough, leaving a 1-inch border.
9. Step 9: Arrange 6 oz sliced fresh mozzarella evenly on top.
10. Step 10: Slide the pizza with parchment onto the hot stone and bake for 12-15 minutes until crust is golden and cheese is bubbling and slightly browned.
11. Step 11: Remove from oven, let cool 3 minutes, slice, and serve.