One Hour 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.

One Hour Whole Wheat Pizza Dough (vegan) - Make homemade pizza tonight with this easy, soft, healthy dough that's ready in 1 hour & can be made in advance!

This pizza dough is a blend of both quick-to-make and it can be make-in-advance. Recently I made Soft Buttery One Hour Pretzels so that I don’t have to go to the mall to get my pretzel fix on, and they’re ready from start to finish in an hour. Fast is good.

I also adore this soft, fluffy Challah, which employs a make-ahead strategy using the Artisan Bread in Five Minutes a Day principles. You can be eating freshly baked bread within a few hours of starting a batch of dough, and what you don’t use that day can be refrigerated for up to a week, and baked off when the craving for warm, fresh bread hits.

This ridiculously easy dough combines the best of both recipes. I also kept it vegan and used whole wheat flour so it’s healthier. So you can eat more pizza.

One Hour Whole Wheat Pizza Dough (vegan)

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.

For the flour, I used both whole wheat flour and bread flour, and used one 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.


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. 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.

One Hour Whole Wheat Pizza Dough (vegan)

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.

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 plasticwrap. Place the bowl in a warm, draft-free place to rise for about one hour, or until nearly doubled in size.

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.

One Hour Whole Wheat Pizza Dough (vegan)

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.

I made this particular batch while I was puttering around the kitchen in the evening. I put the ingredients into the mixing bowl, and eight effortless minutes later, I transferred the dough to this red bowl and covered it.

This is what the dough looked like after a one hour rise. So puffy.

One Hour Whole Wheat Pizza Dough (vegan)

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.

You can see my knuckle marks in the freshly punched-down dough. I love the sound of air releasing. It means the yeast worked their magic and the dough is alive and well.

I put the plasticwap back on, refrigerated it, and used it the following night for fresh pizza. The make in advance element is so helpful for busy weeknights.

One Hour Whole Wheat Pizza Dough (vegan)

The next day, about 18 hours later, this is what it looked like when I took the bowl out of the fridge.

It does rise a small bit in the refrigerator, but the cold air dramatically slows it down.

One Hour Whole Wheat Pizza Dough (vegan)

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.

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.

Here are my two pizza crusts.

One Hour Whole Wheat Pizza Dough (vegan)

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.

And as insurance against air bubbles forming while baling, prick the dough a few times with fork tines before adding your toppings so the air has a place to escape.

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 ten to fifteen 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.

One Hour Whole Wheat Pizza Dough (vegan)

The dough bakes up soft, chewy, and it’s thick and hearty with just subtle hints of wheat flavor. My husband is a native Chicagoan and loves deep dish pizza with thick, dense crust. Although I am more of a thin-and-crispy fan, he loves this filling and heart crust. It’s comfort food.

Even if you’ve never made yeasted bread or pizza dough, this is nearly foolproof.  From start to finish, and in just over an hour, you’re eating totally homemade pizza.

I have two pizza recipes coming, but wanted to get the dough recipe out now in time for Superbowl weekend in case you’re feeling inspired to make homemade pizza.

Here’s a sneak peak of one pizza. It looks like pepperoni, but it’s glorious sweet potato rounds with goat cheese.


One Hour Whole Wheat Pizza Dough (vegan) - Make homemade pizza tonight with this easy, soft, healthy dough that's ready in 1 hour & can be made in advance!

One Hour Whole Wheat Pizza Dough (vegan)
Prep time
Cook time
Total time
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.
Serves: 1 large, 2 med, or 3-4 smaller crusts
  • 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

Related Recipes:

Soft Buttery One Hour Pretzels (vegan) – Just like the soft and fluffy pretzels you can buy at the mall, but now you don’t need the mall. In just 1 hour, they’re ready from start to finish and you can customize the dough, toppings, and dip and pretend you have your own pretzel shop at home

Honey Dinner Rolls – Soft, light, fluffy, tender, moist and the dough has just enough chew to really sink my teeth into. They’re the absolute best white dinner rolls I’ve ever had and I will make this recipe over and over for years to come when I need white dinner rolls. Highly recommended for holiday gatherings, brunches, or anytime

Challah – Light, fluffy, soft, tender, crossiant-like, and the best challah I’ve ever had and extremely easy to make. Made using the Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking principles, this is a no-knead, goofproof, and effortless method to making bread and dough can be made in advance and stored for up to five days prior to baking it

Raisin Bread for Raisin Lovers – There’s nothing worse than raisin bread that is skimpy on the raisins and this version is anything but and is chock full of raisins in every bite. The bread is chewy and has a hearty outer crust with a dense, soft, and moist interior. It’s excellent toasted with butter and sprinkling of cinnamon-sugar

Outback Steakhouse Wheat Bread {Copycat Recipe} (vegan) – This recipe is based on my love of Outback’s bread and makes two small loaves of hearty, dense, wheat bread. The bread is ever-so-slightly sweetened and is infused with subtle hints of molasses, and a dead-ringer in the flavor department. Serve with honey butter for even more authenticity

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – If you’ve never made bread before, this is a goofproof, foolproof, no-knead recipe that’s perfect for the first-time bread maker. You’ll never have a need for storebought English muffins again, especially because this bread is spiked with cinnamon-sugar and raisins

Mango Basil Personal-Sized Tortilla Pizzas – Storebought tortilla shells bake up thin, crispy, and are easy to use for personal-sized pizzas. Everyone can choose their preferred toppings and is happy

Pepperoni Pizza and Chipotle Avocado Cucumber Flatbreads – The pizza uses pre-made crust, and I’m very impressed with it. The Aco-Cucumber Flatbreads are made using crescent roll dough, which is so versatile can do no wrong. We prefer the crescent roll dough to the actual pizza dough

Do make your own pizza dough? What do you put on your pizza?

If you have favorite recipes, share your links or tell me about them.

Enjoy the Superbowl and the pizza. Happily, I still don’t know who’s in it. Ignorance is bliss.

Check back for two giveaways over the weekend!

116 comments on “One Hour Whole Wheat Pizza Dough”

  1. Made this tonight– turnd out awesome! Thank you so much for the very detailed recipe and photos!!

    Rating: 5
  2. 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.

  3. 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.

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  8. 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!

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  10. 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.

  11. 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.

  12. 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!

  13. check it out-

  14. the dough looks great- i see homemade pizzas in my future!

  15. 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

  16. 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!

  17. 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 :)

  18. 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!) :)

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