No More Store-Bought Pizza Dough. Ever.

This pizza dough recipe is so easy, fast, healthy, and delicious, you'll never buy pizza dough again. I promise.

I've tried a number of recipes using more whole wheat flour with disastrous results. The proportion of half whole wheat / half white yields a crust that is not heavy or too wheat-y with a distinctive nutty taste. While the quick-rising yeast shortens the rise time to 10 minutes or so (and easily made for a week night dinner), it improves more with a longer rise and can be stored in a plastic bag and refrigerated up to two days. If you like thinner pizza crust like I do, make the 12 ounce version.

Whole Wheat Pizza Dough
Modified from Eating Well and posted on Joe's Culinary in the Desert


To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:

1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (about a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes, or as directed by your recipe.

3 comments:

  1. Looks great! We should do a pizza party where people bring their favorite toppings!

    ReplyDelete
  2. made this tonight! Turned out great. My husband loved this crust. I rolled it really thin and will make it a little thicker next time (more to my liking). Will definitely add this to the weekly rotation. Super easy and great taste!

    ReplyDelete
  3. Schubox, thanks for trying it. We think it is so good an super easy. What toppings did you use?

    ReplyDelete

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