Eating Well's Whole Wheat Pizza Dough

Total Time
40mins
Prep
10 mins
Cook
30 mins

Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
  2. Combine hot water and oil in a measuring cup.
  3. 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 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.
  4. Process until the dough forms a ball, then process for 1 minute to knead.
  5. Transfer the dough to a lightly floured surface.
  6. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.
  7. Let the dough rest for 10 to 20 minutes before rolling.
Most Helpful

5 5

As one who spends much time in my laboratory...urrr kitchen, while fine tuning my chemical processing activities...uurrummm I mean cooking skills, I have ascertained that the pureness of homemade minus the traces of methylparaben, glycerin or glutaraldehyde is far superior to its 'take-out' counterpart.

5 5

Great recipe! Thanks for sharing. The dough would have tasted great with some herbs mixed in, which I might try the next time. Rose beautifully in about 15 minutes. Fam loved it!

5 5

Excellent recipe, it was exactly what I wanted. Using the food processor made it so unbelievably easy! When baked, the crust turned soft and chewy, which is just the way I like it. I also like that it's partially whole wheat. Thanks for sharing, will make again!