Name: Easy Whole Wheat Pizza Dough
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup water, heated to 110 degrees (very warm, almost too hot for comfort); 1 tablespoon extra virgin olive oil; 1 tablespoon honey or sugar; 1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast; 2 ¾ cups (345 grams) white whole wheat flour or regular whole wheat flour; ¼ cup grated Parmesan cheese; 1 teaspoon fine salt; 1 cup pizza sauce or one 32-ounce can whole tomatoes, drained and crushed by hand; 2 to 3 cups shredded low-moisture part-skim mozzarella cheese; Additional toppings, as desired

Easy Whole Wheat Pizza Dough

Whip up this 100% whole wheat pizza dough recipe 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.

30 min total 20 min prep 10 min cook 4 199 cal

Instructions

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1 Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
2 Whisk water, oil, honey 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 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.
6 Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you’d like to add.
7 Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.