One Hour Whole Wheat Pizza Dough (vegan)
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Serves: 1 large, 2 med, or 3-4 smaller crusts
This dough only takes 1 hour to make and rise. And it’s a now-or-later dough. Make it now or save it for another day, up to 2 days later. The recipe healthier since wheat flour is used and it's vegan. The dough is soft, chewy, thick and hearty, versatile, and most of all, easy to make. Simply combine all ingredients in a mixing bowl, knead for about 8 minutes, wait an hour, and bake it off. Nearly foolproof, and you can have homemade pizza in just over an hour - about 10 minutes to prep, 60 minutes to rise, 10 minutes to bake the pizza.
  • 1¼ cups bread flour
  • 1 cup whole wheat flour
  • 2¼ teaspoons (1 one-quarter ounce packet) instant dry yeast (I use Red Star Platinum)
  • 1 teaspoon granulated sugar
  • 1 to 2 tablespoons olive oil
  • 1 cup warm water (120-130F for Red Star Platinum, 95 to 105F for other yeast)
  • 1 to 2 tablespoons corn meal, for sprinkling on baking trays
  1. To the bowl of a stand mixer fitted with the paddle attachment, add the flours (exceeding more than 50% wheat flour could adversely effect rising and I haven't tried it but don't recommend it), yeast, sugar, olive oil, and pour the water over the top (Based on the type of yeast used, water temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm water according to manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you're not, make sure the water is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast.) Beat the mixture on medium-low speed for about 1 minute, or until combined.
  2. Switch to the dough hook and knead dough for 7 to 8 minutes. It will be firm, smooth, not overly sticky, and elastic. (If making bread by hand, mix all ingredients in a large mixing bowl by hand, then turn dough out onto a floured work surface and knead for about 8 minutes)
  3. Remove the dough from the mixing bowl, spray mixing bowl or another bowl with cooking spray, and place the dough in the bowl. Cover with a piece of plasticwrap and place it in a warm, draft-free place to rise for about 1 hour. (I’ve let this dough rise for as long as 2 hours due to distractions, planning, and timing issues, and nothing adverse happens. Actually, the crust turns out fluffier. If you want to allow it to rise for about 2 hours, or doubled in size, that's fine. But the recipe does and will work with just a 1 hour rise).
  4. After 1 hour or until nearly doubled in size, punch down the dough. Choose to either refrigerate in a covered bowl for up to 2 days for later use; or use it now. You may be able to use some now, some later, depending on desired size of pizza. If using it later, when ready to bake, simply remove it from fridge, and follow the directions below.
  5. Turn dough out onto floured or lightly oiled work surface or Silpat. I usually use half the dough for 1 pizza, and save the other half for a few days later. Roll dough out into the size and shaped desired. I suggest rolling it on the thinner side since the dough will rise and puff while baking, and I prefer starting out with a thinner piece of dough so the finished crust isn't too thick. The dough is springy and will try to snap back and recoil, but just keep on stretching or rolling it into shape.
  6. Transfer dough to pizza stone, Silpat-lined baking sheet, or sprayed baking sheet. Prick dough in a half dozen places with tines of fork, creating a place for air to escape while baking. If baking on baking sheets, placing a tablespoon of corn meal underneath the dough before baking helps prevent the underside from becoming too browned.
  7. Top dough with anything from oil, browned butter, pizza sauce, cheese, various toppings, and bake. Baking temps can vary from from 425 to 550F+, and from 7 to 15+ minutes, depending on toppings, thickness of dough, oven variances, and personal preference. I bake at 425F for about 15 minutes when my dough is loaded up with toppings. Slice, and serve immediately.
  8. Dough base adapted from Soft Buttery One Hour Pretzels with methods adapted from Challah
Recipe by Averie Cooks at