The Easiest Whole Wheat Pizza Dough
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 4 to 8
- Category: Pizza
- Cuisine: Italian
Whip up this 100% whole wheat pizza dough in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11″ diameter) pizzas.
Whole wheat pizza dough
- 1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 envelope (2 1/4 teaspoons) rapid-rise or instant yeast
- 2 3/4 cups white whole wheat flour or regular whole wheat flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon sea salt
- One 32-ounce can whole tomatoes*, drained and crushed by hand OR about 2/3 cup pizza sauce of choice
- 2 cups shredded low-moisture part-skim mozzarella cheese
- Additional toppings of choice**
- Smoked sea salt
- Torn fresh basil
- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
- Whisk water, sugar, oil and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
- Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
- Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
- On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape. Transfer dough to a baking pan (my baking pan is non-stick, but if yours isn’t, you might want to lightly grease it with cooking spray). Brush the outer 1-inch of the dough with a light coating of olive oil.
- Add drained, crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible) or pizza sauce of your choice. Sprinkle with cheese and vegetables.
- Bake on the top rack until the crust and cheese are lightly golden, rotating halfway, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Sprinkle with smoked sea salt and/or fresh basil and serve.
Recipe adapted from The Fauxmartha’s no-rise pizza crust and Cook’s Country’s quick grilled pizza dough.
*Tomato note: Please use tomatoes that come in a BPA-free can (Muir Glen) or tetra pack (San Marzano). BPA is bad stuff.
**Toppings shown here: You’ll need one medium bell pepper per pizza (I used 1/2 red and 1/2 orange). Slice the pepper into long, then strips. Sauté the pepper in a teaspoon or two of olive oil over medium heat for about 5 minutes, until the peppers are wilting and lightly charred. Transfer to a plate lined with a folded paper towel until you’re ready to top the pizza. Proceed as directed.
Pizza stone option: This crust turns out especially great if you bake it on a hot pizza stone or pizza steel (I have this one) instead of a baking sheet. The pizza will bake much faster on a hot surface, so keep an eye on it and reduce the cooking time accordingly.
Grill option: I hear this dough works great on the grill. Lay it carefully on the grates and avoid touching for the first minute of cooking.
No food processor? Combine the flour, Parmesan, and salt in a large bowl. Whisk to combine, then drizzle the yeast and water mixture into the bowl while stirring with a large spoon. Stir until all of the flour has been incorporated and the dough comes together, then proceed with the next step.