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.