1-Hour Whole Wheat Pizza Dough — The dough is soft, chewy, thick and hearty, versatile, and EASY! Simply combine all ingredients in a mixing bowl, knead for about 8 minutes, wait an hour, and bake it off!
Easy Recipe for Whole Wheat Pizza Dough
This dough just opened up a whole new pizza-making world. It only takes one hour to make and rise.
And it’s a now-or-later dough. Make it now or save it for another day.
This pizza dough is a blend of both quick-to-make and it can be make-in-advance.
This ridiculously easy dough combines the best of both worlds. I also kept it vegan and used whole wheat flour so it’s healthier. So you can eat more pizza.
The dough bakes up soft, chewy, and it’s thick and hearty with just subtle hints of wheat flavor.
Even if you’ve never made yeasted bread or pizza dough, this whole wheat flour pizza dough recipe is nearly foolproof. From start to finish, and in just over an hour, you’re eating totally homemade pizza.
Whole Wheat Pizza Dough Ingredients
To make this easy recipe for whole wheat pizza dough, you’ll need:
- Bread flour
- Whole wheat flour
- Instant dry yeast
- Granulated sugar
- Olive oil
- Warm water
- Corn meal (for baking)
How to Make Whole Wheat Pizza Dough
I’ve gone into detail below on how to make this easy whole wheat pizza dough. Keep scrolling to the bottom of this post for the full recipe!
To make the dough, combine flour, instant dry yeast, a pinch of sugar, pour warm water over it, along with a drizzle of olive oil, and mix it for about 45 seconds with the paddle attachment.
Switch to the dough hook and knead for about eight minutes and that’s it. I used my stand mixer, which does the kneading for me, but feel free to get your arm workout in and knead by hand.
Knead the bread for a good six to eight minutes. Because the rising time is just one hour, and since wheat flour can be resistant to rising, you want to really knead this dough well to encourage gluten development so the dough rises well.
After kneading, the dough will be soft, smooth, firm, and not overly sticky. Spray the mixing bowl or another bowl with cooking spray, place the dough in the bowl, and cover with plastic wrap. Place the bowl in a warm, draft-free place to rise for about one hour, or until nearly doubled in size.
A trick for creating a warm environment is to turn on the oven for one minute to 400F, then shut the oven off. Repeat: don’t leave the oven on, you are just blasting in hot air for one minute only.
Quickly slide your bowl into the oven and let it stay there to rise for an hour. It will be about 80F inside the oven after the brief one minute blast. This tricks the yeast into thinking it’s a nice, warm summer day in your kitchen, which is how do their best work.
The puffiness is a result of the gases created while the yeast work, and the dough needs to be punched down.
After punching it down, you have a choice: Cover the bowl back up with plastic and refrigerate it for up to two days; or, make pizza with it now. Depending on how large you like your pizza, you can likely use half now and refrigerate half for later.
When you’re ready to make pizza with it, turn dough out onto a floured work surface or a Silpat Non-Stick Baking Mat.
Roll it into the shape you want or stretch it into submission. It does have a mind of it’s own and will try to recoil, but just keep on rolling, stretching, and finger massaging it into the shape you want.
Baking the Pizza Dough
Top the dough with pizza sauce, olive oil, browned butter; with cheese or with the toppings you like, and bake at 425 to 550F+ for about 10 to 15 minutes.
Baking times and temperatures are variable, based on oven temps, toppings used, and personal taste preferences.
I bake at 425F for about 15 minutes when the pizza is pretty loaded with toppings. I don’t have a pizza stone or anything fancy and just bake on a Silpat-lined baking sheet.
How Many Pizzas Will This Recipe Make?
You can make one large rectangular pizza, filling a standard-sized baking sheet. Or make two medium or four smaller tortilla-sized pizzas.
I recommend rolling out the dough fairly thinly, because it will rise and puff in the oven. This is not thin crust pizza and bakes up fairly thick, but the thinner it starts out, the thinner it bakes.
What Happens If I Let the Dough Rise for Longer?
I’ve let this dough rise for as long as two hours due to distractions and timing issues, and nothing bad happens. In fact, the pizza crust will be a bit fluffier.
If you want to allow it to rise for up to about two hours, or doubled in size, that’s fine. But the recipe does and will work with just a one hour rise.
What’s the Best Yeast for Pizza Dough?
I used Red Star Platinum yeast, which is my gold standard.
It’s an instant dry yeast so you don’t have to proof it first with water and wait for it to get bubbly and foamy. Just sprinkle it right into the bowl with the other ingredients and pour water over the top of everything.
When I deviate from Platinum and use other yeast, especially for wheat breads, I don’t have as much success. My wheat loaves turn out flatter and denser and my white loaves never bake as puffy and fluffy.
If you do use Platinum yeast, the water should be warmed to about 120F to 130F, which is notably warmer than most other instant dry yeast, which typically call for temps in the 100F range.
Tips for the Best Whole Wheat Flour Pizza Dough
For the flour, I used both whole wheat flour and bread flour, and used 1 cup of each, plus another quarter cup of bread flour.
I didn’t want to exceed over half the total amount with whole wheat flour because it has less gluten, making rising more lengthy and challenging. Since this is a one-hour dough without time to spare waiting for pokey dough to rise, I didn’t exceed fifty percent wheat.
Follow the manufacturer’s recommendations with whatever yeast you use. Some people just dip their finger into water and if that’s the method you’re using, err on the side of warm bath water rather than hot because you don’t want to risk killing the yeast.
In bread-making, I don’t like to guess and always use my candy thermometer. I just never use it for candy.
Make sure to use sugar as it feeds the yeast and it’s necessary. I didn’t add salt for a variety of reasons.
Salt can inhibit rising and between the pizza sauce, cheese, meat and toppings, there’s plenty of sodium-laden ingredients on pizza. We didn’t miss the sodium in the crust.
To prevent the underside of the crust from become too browned while baking, a tip is to sprinkle a tablespoon of corn meal on the baking tray, and put the dough on top of that.
As insurance against air bubbles forming while baking, prick the dough a few times with fork tines before adding your toppings so the air has a place to escape.
Pin This Recipe
One Hour Whole Wheat Pizza Dough
The dough is soft, chewy, thick and hearty, versatile, and EASY! Simply combine all ingredients in a mixing bowl, knead for about 8 minutes, wait an hour, and bake it off!
Ingredients
- 1 1/4 cups bread flour
- 1 cup whole wheat flour
- 2 1/4 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
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, add the flours, yeast, sugar, olive oil, and pour the water over the top. Beat the mixture on medium-low speed for about 1 minute, or until combined.
- 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)
- 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 plastic wrap 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).
- 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.
- 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.
- 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.
- 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.
Notes
Wheat flour: exceeding more than 50% wheat flour could adversely effect rising and I haven't tried it but don't recommend it.
Yeast: 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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 2mgCarbohydrates: 19gFiber: 2gSugar: 0gProtein: 3g
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Made this tonight– turnd out awesome! Thank you so much for the very detailed recipe and photos!!
Thanks for the 5 star review and glad the very detailed recipe and photos helped you!
Hi Averie. I want to make this today. But I would like to know if I can use all of the white whole wheat flour instead of using both wheat and regular bread.
I havent tried it that way but you’ll probably be okay. LMK how it goes.
Hi Averie,
I was wondering if I could use all Whole Wheat flour in this recipe? If so, how much would you recommend?
I’ve only used one other dough recipe before and it takes 1hr 40min to rise and require 3 1/4 cup of Whole Wheat flour.
As I discussed in the post and for the reasons covered, I only used half whole wheat flour. I have not tried this particular dough with 100% whole wheat. If you want a 100% whole wheat recipe, this one is excellent https://www.averiecooks.com/2013/07/100-whole-wheat-no-knead-make-ahead-dinner-rolls-with-honey-butter.html You could perhaps try rolling it out into pizza crust and see what happens.
Made this over the weekend, Averie, and it was AMAZING! So easy, but the flavor and texture were fantastic!
Jess, thanks for the field report and for trying the recipe and for taking the time to come back and LMK it was great! I am so glad that you had an easy time of it AND both the flavor and texture were fantastic. Love it when everything all clicks!
I don’t think I’ve ever made my own pizza dough. There is a shop in town that makes organic dough that is delicious and has very few ingredients, so we’ve been using that a lot lately.
Love how quick this is! It’s been a long time since I’ve made homemade pizza. Last one was when my pizza stone got tossed…wah. Since I just got a Silpat, I’d love to try pizza on that to see how it compares to using a stone.
Ive never tried a stone so if try pizza on a Silpat, LMK how the two compare!
I can’t believe this can be made in an hour – thank you, Averie! All my bread recipes take either a day or several days, so I can never just whip up some bread when I have a hankering for it. I always need to schedule the time (which I’m happy to do but it’s hard sometimes). I have a long weekend coming up – I think I’m going to be making pizza!
This one is so fast and easy and really ready to go in an hour! Had a few people write in over the weekend who made it with great success. If you try it, LMK!
check it out-
the dough looks great- i see homemade pizzas in my future!
Beautifully rustic! There is something magic about a round of uncooked dough…endless possibilities. Can you believe I still don’t have Silpats? Apparently I love to put myself through the torment of stubbornly-curled parchment paper. :P
I make A LOT of homemade pizza, but if I’m not on my game we are eating super lat! I love this recipe! You are brilliant.
Also loving the warm oven trick. Thank you!
*** Just made this; I make LOTS of homemade pizza dough and this is my favorite yet! Soft & pliable and super easy to work with. Thanks!!***
Oh wow, that is awesome! You’re the second person who’s told me you make lots of pizza and made this and it’s your new favorite. I’m honored! Thanks, Heather, for making it & taking the time to come back and LMK!
Hey girl! I just saw your comment on my roasted red pepper pizza post and had to check out this one hour whole-wheat dough. It looks great and pretty simple for a newbie pizza dough maker like me. I really need to pick up some of that instant yeast you keep talking about. We love our pizza crust thin and to get all browned and crispy, yum! The crust is actually one of my favorite parts of pizza. Jackie :)
I didn’t know my grandmother made vegan bread every Saturday before I read this post. :) I make my bread with olive oil as well. But I haven’t made a pizza dough in ages! We just not into pizzas this time (I guess we owe it to our teenager, who made pizza every night when he was learning how to make it a few years back!) :)
what a great tip: turning the oven to create a warm environment…that is good to know for me being in WI and it always feels so cold…brrr…I love any reason to turn the oven on now. homemade pizzas are such fun to make with the kids too!
And yes, make sure just to do it for a minute! I’ve had people keep it on for 5+ mins…or they turn it on and let the bread rise in a 400F oven. No! Just for a minute :)
I have never made my own dough, but it looks like I should start! ;)
oh Averie. This looks amazing! I am new to the baking with yeast world… so I’m all over this recipe!
I’ve been wanting to try that pizza dough for awhile so thanks for reminding me. I have to admit that when my kids were young we had boboli nights on Sunday. Though they are different than regular pizza they happen to be pretty good. Nothing like something hot from the oven instead of in a cardboard box.
I recently posted one . As I haven’t made them for awhile because my kids are now gone :( it still brought back the same good feelings. I use pizza dough for garlic knots now!
I know exactly what Boboli is and it’s nice that thinking about it reminds you of when your kids were young. That’s a nice memory :)
Wow – I’m impressed and think your recipe will replace my store-bought pizza dough from Trader Joe’s – which definitely has sodium/salt in it.
You’re the third person who told me they are going to put this up against the TJ’s dough. I have never tried it so if you do, please LMK how it stacks up! I know you watch your sodium too and it seems there’s almost no reason to salt pizza dough, which is then topped with many, many more things – all with salt in them! But that’s just me :)
Ohhhhhh I love this!!! Homemade pizza crust is THE BEST! I love how amazing this looks and how quickly it can be made!
You always have the best bread recipes! I’m also usually more of a thin, crispy fan, but I tend to prefer a thicker, softer crust when using whole wheat…it just tastes so nice and hearty! I make pizza at home more often than I’d like to admit, and try a new crust recipe almost every time. Will have to add this to the list!
Oh, and I CAN’T WAIT for you to post on that sweet potato and goat cheese pizza. I die.
Well if you try a new crust recipe all the time, if this one makes it into rotation, LMK how it goes! And the sweet potato and goat cheese pizza…yes probably this week or next. I didn’t want to overwhelm people with pizza…not that that would be awful :)
Loving the pizza dough!! I like that you can refrigerate the dough or use it right away!! Nothing beats fresh, light dough, especially for pizza!!! Dam I’m craving some good bread!
The dough would be perfect in one of those roll-up style creations you just made! It gave me ideas of some things to try!
Sweet potato and goat cheese sounds amazing, I feel like making bread again!
There is nothing better than homemade dough! This looks excellent and it comes together so easily!
Sweet, Averie! The thicker the crust the better for the folks around here. My family absolutely LOVES it when I make homemade pizza dough. When the boys were small, I made it every single week on Sunday afternoons. I would make huge sheet pans and do half with goodies for Isaac and the other half for the boys. They would love it if I did it again. I love your recipe. It looks simple and absolutely delicious! I’ll let you know when I make it!
As for the superbowl…bleh. Like you, I am out of the loop and oh so happy to be so! :-)
Happily out of the loop, indeed :) And I thought you may like this recipe & LMK if you try it. What nice memories that you made pizza dough every Sunday afternoon when your boys were little. That’s such a sweet memory to look back on :)
So, I made this recipe tonight for my family and it turned out EXACTLY the way your recipe shows. It was such a hit in our house that my youngest son, who is a pizza lover, consumed 9 pieces of this baby! I am not even kidding and his older brother ate his fair share, too! Fantastic and easy to follow recipe. This is our go to recipe for pizza dough from here on out. :-)
Michele I am thrilled that this will be your go-to pizza recipe from here on out! I know you told me before you used to make pizza dough EVERY WEEK when your boys were younger, so I take this as an honor that this recipe replaces all!!! that have come before it. I am so happy it’s such a hit – and that Mr. NINE Pieces was so happy about it, as well as his brother, and you. Thanks for making it and for the field report and this comment. I appreciate it (and others will too if they see it!) :)
For some reason I am always super intimidated when it comes to making homemade pizza crust. This recipe, however, sounds easy enough! Plus, I love that it is whole wheat AND vegan :).
A great, super easy recipe for beginners with yeast. Dump everything in a bowl, knead for 8 mins, wait. Roll out, top, bake. Easy!
Can we just talk about how you just made my day?? I keep buying my pizza dough at TJ’s and it’s great, and I love it, but I feel like a bad foodie not making my own, and it’s been on my list for quite a while. Then you go and make this perfect looking one. Happening. ASAP. Cannot wait. Also, how do you make a mound of dough look beautiful??? You could take a picture of a rock, and it would be beautiful. Jealous.
Well as much as I love TJs, I have tried to start recreating as many things from them that are on-rotation, from mango chutney to hot pepper jelly and although I never got into their pizza dough, maybe I can save you some $$
And thanks for saying that about the pics. It was actually SO HARD to make it look good. I probably took 100+ frames of white dough. The pics were both under and over exposed, all at once. Talk about tricky…harder than I thought it would be, so thanks for noticing!
You continue to amaze me Averie! This is a great recipe and I love that it only takes an hour. Those who do not have patience for bread making can have almost-instant satisfaction. YUM!
Thanks, Christina! It is almost instant-satisfaction, which was my goal!
Easy homemade pizza dough sounds soooo good. I bet it tastes so much better than that from pizza places, not to mention healthier.
Exactly! And cheap! Like you could make 2 to 4 pizzas with literally about $2 worth of ingredients for the dough; coming to 50 cents, if that, per entire pizza!
I cannot wait to try this pizza dough. I make pizza at least once a week, especially for my picky toddlers. I always love trying new and pizza dough recipes so this will be on the menu soon. I can’t wait to check out those pretzels too!
Picky kids? I think this will be a hit with them! My almost 6 yr old loves it, but I’m blessed in that she’s not picky at all. Lucked out there :)
This is awesome! I have been looking for a wheat pizza and this is it!
Well there ya go! LMK if you try it!
We’re throwing a pizza party together. No excuses. San Diego isn’t that long a walk from LA, right?
Just a few hours :)
Ahh, homemade pizza is one of my favorite meals! And whenever I make it, I usually rely on pre-made whole wheat dough from the store. I should just make my own! Especially because I do actually have whole wheat flour and yeast in my kitchen already… no excuse!
BTW… I made a variation of your coconut oil cookies earlier this week — they were a hit! Will have to post on my blog soon. :)
Oh wow, I want to hear more about the cookies! Can’t wait and if you decide not to blog about them, email me the deets! Im curious!
Incredible! I love whole wheat pizza dough, it has so much more flavor! I love the thick rising crust too, it’s always a favorite! :)
And this was thick – it just kept puffing up and puffing up :) Surprising, actually, for wheat!
Whoah – pizza dough in one hour? Now this is something I definitely need to try!
Eva it’s sooo easy, too!
I love any and all pizza dough recipes! One of my favorite things to make at home. :)
LOVE this, Averie. I love making my own pizza dough and have been on the lookout for a good whole wheat recipe. Adding this to my to-try list right away!
I make a similar pizza crust recipe and man, it is LIFE CHANGING! For serious. I always thought pizza dough was fussy and not worth the effort, but that recipe changed my mind. I’m going to have to try making mine with bread flour next time!
Ok per my comment to you, I just looked for the post I thought I had and I did it, but there aren’t as many pics as I wanted…gah Well, at least we both have pizza doughs we can live with :)
http://www.loveveggiesandyoga.com/2011/01/pineapple-tips-other-fun-tips-what-are.html
Oh and the bread flour makes it extra chewy, and makes the rising a cinch. Like, it rose so well I was shocked!
We love homemade pizza at our house, in fact Friday is the designated pizza night. I don’t have a good whole wheat crust recipe though, so this one sounds like a great one to try. Thanks for sharing Averie! As always, gorgeous and delicious. Pinning!
You’re the 3rd person so far in just the comments so far who’s said Fri night is pizza night! If you try this one, LMK! And thanks for the pins :)
That looks delicious. The tips sound great…
Your recipe is so simple and easy to follow with great tips. With the options of having dough in an hour or making it ahead for the next day, I think a lot of people will be making their own pizza dough this weekend! :) Linda@RSY
Thanks, Linda! I love your yeast and this really is so simple to make. I try to pare down all my recipes for the average person who may either be a little timid about yeast OR is pressed for time. Glad you like it :)
Love this recipe! I love the idea of using whole wheat flour – I think it would add some interest to a pizza crust in terms of flavor. I also really like that you dust your pizza bottoms with cornmeal – everybody thinks I’m crazy when I tell them that I do that, but I don’t care. You do, too, so now I know I’m not alone!!! :) Happy weekend, A.!
I started dusting the bottoms of my tray when I made my Outback Steakhouse copycat bread and for recipes like this with some wheat in them, it’s nice to keep the bottoms from browning too much. Happy weekend to you too :)
I can eat more pizza?! I am ALLLLL over that. I love homemade pizza and having a quick recipe for a delicious homemade crust is a total bonus.
Gorgeous! I love homemade pizza crust, it’s the best.
I love the make it now, use it later mentality. I often neglect make-ahead recipes which is SO silly since I am so frazzled by the time I come home from work that I barely want to eat, much less cook. This would be perfect to make on a day off and save for later in the week pizza. Especially if my pizza looks half as good as that pepper and tomato one you have up there–holy smokes, it looks fantastic!
It’s totally a working girl’s kind of dough or busy mama’s. Can make ahead if necessary and even if not, the whole thing from-scratch is 1 hour!
Homemade pizza has been on my list for a while… love your dough and I can’t wait for you to share that pizza recipe, it looks fab!
That chocolate tarte from Roxana on your site is also looking so fab, too :)
I love that you can use it another day. Not all doughs make it through the night. and ps, remind me if you’re going to any conferences this year.
Great recipe, just reminded me I haven’t baked pizza in years, but would surely love one with buffalo mozzarella and fresh basil (I know boring old combination, but love it)
The classics are never boring!
what a perfect recipe for Friday! We eat pizza every Friday night. However, most times I end up buying pre made dough. You cant beat 1 hour. This sound easy and perfect! Thanks!
Well that IS good timing! That’s great you guys have a Friday tradition!
We have homemade pizza night almost every Friday and I always make my own crust. It’s so easy and much tastier (and healthier!) than storebought. Love the WW flour, that’s what I use too.
You’re the second person in a row who said you make pizza on Fri nights! That’s a great tradition tohave!
My Hubby is the pizza maker in our family. He makes the best pizza dough. I love your tips on making the dough. I also sometimes use the warm oven trick to rise my dough or a microwave with a boiling cup of water. Works every time! I can’t ever imagine going back to store-bought kind!
Impressive that your husband makes the best dough! “a microwave with a boiling cup of water.” — good tip!
I am loving your bread-y posts! I don’t eat too much bread, but they remind me of the years I worked as a baker in the bagel shop. Hefting 50 pound flour bags, mixing, shaping, kneading, sweeping cornmeal off the floor. So fun!
I don’t eat pizza anymore, because I can’t find a good GF crust, and really the crust is what makes (or breaks) a pizza, in my opinion. I have such fond memories of making pizza growing up though. We’d always use the Jiffy dough mix and my mom let us make our own personal pizzas with whatever toppings we wanted. I was preferential to the square crust myself. I did cheese and sauce, nothing else. LOTS of sauce. (Of course) And I always loved the pockets of air! I’d peel them off and eat the slightly crispy dough. Like mini bread chips.
Growing up, my mom was never into homemade crust/dough; we just ate the Tombstones and called it a day. I so wish there was a GF pizza crust or ability to make homemade bread with GF flour. Trust me, when I read blogs, I always check on that for you. GF bread-making in general. The irony you worked in a bagel shop as a baker and can’t eat it now. Ugh.
That pizza up there looks so freakin’ good!! Nothing better than homemade dough!
Yum on the dough, looks wonderful! I just started getting into home-made pizza dough and happy it’s not as daunting as I thought. :-)
I swear i don’t make pizza often enough because I insist on making my own dough and all too often I forget to let it rise! This is the solution to all of my problems.
Forgetting to let dough rise, yes, slight problem there :) Although they do have quickbread dough recipes out there but this one is practically as fast!
This is great. We love pizza in our house and this dough looks easy to make and healthy. Where do you buy your yeast?
Just the regular grocery store, in the flour aisle next to all the other yeast.
Averie, this is a life changing dough. Completely life changing. For so long I’ve been buying pizza dough from the store, longing to make it myself one day. But… never have because I must just be too lazy! This dough is miraculous! I can’t believe how quick it is! Like our pretzels. A miracle yeast recipe perhaps? I think so! And I love that this is whole wheat as well. I actually prefer whole wheat dough over white not for the health benefits but for the taste! I’m going to cover this with LOTS of tomato sauce (i like a lot!), tons of roasted veggies and goat cheese!! THANK YOU for making this and sharing it!!!! :)
Thanks, Sally. I love your enthusiasm for it. I fear that many will not realize what a life-changing recipe this really is. Whole-wheat/vegan, 1 hour, make-ahead if desired. There are so many great elements to it (I think!) and I appreciate the pin :) I was going to post the pizza recipe itself with this, but the dough was too important to just get buried in the pretty pizza pics. But I don’t know if pics of dough will cut it here or not. We shall see :)
I love making pizza dough! I haven’t found a wheat one I’m obsessed with yet, hopefully this can be the one– it sounds great. I’ve seen some recipes lately to make cinnamon rolls with frozen bread dough, so I think that might be my first stop with this homemade dough
This is a very chewy dough and thicker than I’d personally want for cinnamon rolls. If you do want to make cinnamon rolls with bread dough, the no-knead challah is an amazing dough and will be great as cinn rolls!
http://www.loveveggiesandyoga.com/2013/02/one-hour-whole-wheat-pizza-dough.html
Gorgeous looking dough. I love making my own pizza dough. It’s not nearly as hard as people think – especially when you cheat and use the bread machine ;-) I’m definitely more of a thinner crust, but still want it to have some chew – more NY style really.
I know you’ve been making dough for years. This is as easy as a bread machine. Throw it all into a mixing bowl and watch the hook knead it. All done :)
This is super eerie, because I think you are reading my mind! I used to make pizza dough before, but my recipe was soooo time consuming! I have been craving it lately though. Anyways, I will definitely put this on my list of recipes to try. Also, the sweet potatoes really do look like pepperoni!
Also, I tend to like a thinner crust, almost Neopolitan style which I know is practically impossible to recreate at home. How much thinner do you think the crust could get without breaking or getting too soggy in the middle?
If you took your time, you could probably divide the big block into 3 or 4 mounds, and then roll out from there. It could get maybe about 30-40% thinner than my pics show but it’s also quite elastic due to the high-ish yeast amount to allow for the 1 hour rise so may fight with you a bit. If you try it, LMK what happens!
Nice rise on that pizza dough!!! I just love the sight (and smell) of it. I follow my Wms Sonoma bread book as a guideline for the dry to wet ratios. I’ve subbed in spelt flour and even cornmeal for the whole wheat with good results. A yeast based cornmeal pizza dough is pretty good as a base for a barbecue flavor profile. Their recipe is basically the same but doesn’t call for the tsp of sugar (and I generally always put a little in). We are about due for a homemade pizza, so red star yeast just went on my shopping list! Love the sweet potato-goat cheese topping!
Ive heard great things about that bread book. I usually look at King Arthur’s ratios, and then kind of adapt from there. ” A yeast based cornmeal pizza dough is pretty good as a base for a barbecue flavor profile.”- I bet that is a great pairing together!
When I was getting to know my now-husband he once asked me about my favorite pizza. Not the toppings, but who makes the best. And quite honestly I had to say “My Moms”. He probably thought I was weird, since he expected me to say Pizza Hut or Little Cesars etc. But since growing up on my mom’s home made pizza, I can find nothing that tops it! Would love to try your whole wheat pizza dough sometime.
Well nothing I make can top your mama’s anything. That’s sacred ground :)
Yumm!! That looks really good. I make dough maybe twice a week, half of it I use to make bread, the other half becomes pizza. I don’t follow any reciepe, I use any whole flours I have lying around, a little salt, some organic yeast dissolved in handwarm water with honey, and get my hands dirty :) if the boyfriend is around, he is doing the kneating! I let it rest over night. It’s different every time, but rarely less then good :)
I love your method to bread-making. Never exactly the same, always good. Some as bread, some as pizza. I wish everyone was as inspired to just give things a try as you are. Love that spirit!
Averie – I’m looking forward to trying this over the weekend. We do a pizza night at home every couple weeks, and I’ve been feeling a little guilty about having never sought out a dough recipe that uses some amount of whole wheat flour. I love the make-ahead tips – it’s so nice to do this one night and know that the next night, dinner is just a few steps away.
Well if you try it, LMK how it goes for you. I want your mango smoothie! :) And this is a wheat-flour dough but doesn’t taste like wheat flour :)