Easy Whole Wheat Pizza Dough

There isn't anything difficult in this pizza recipe as it features a whole wheat pizza dough that is easy to make. According to Cookie and Kate, this Easy whole wheat pizza dough can be done in a few minutes. 

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 white whole wheat flour (or regular whole wheat flour)
1/4 cup grated Parmesan cheese
1 teaspoon sea salt
1 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**
Recommended garnishes
Smoked sea salt
Torn fresh basil

  1. Preheat oven to 500 degrees Fahrenheit with a rack in the upper position.
  2. 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.
  3. 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.
  4. Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
  5. On a floured surface, use a rolling pin to roll dough into two 11-inch rounds. 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).
  6. 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.
  7. 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.

Posted by Diane Araga, on November 2, 2013 at 8:00 AM