One hour whole wheat pizza dough

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This one-hour whole wheat vegan pizza dough is smooth, chewy, thick and filling, versatile and, above all, easy to prepare.

This dough has just opened up a whole new world for making pizzas. It only takes an hour to get up and get up.

And it is a mass of now or later. Do it now or save it for another day.

This pizza dough is a quick-make mix and can be made ahead of time. I recently made an hour's soft butter pretzels so I don't have to go to the mall to buy my pretzel, and they're ready from start to finish in an hour. Fasting is good.

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I also adore this fluffy Challah, which employs a preparation strategy using the principles of artisan bread in five minutes a day. You can eat 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 when the craving for hot, fresh bread arrives.

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

To make the dough, combine the flour, instant dry yeast, a pinch of sugar, pour warm water over it, along with a drizzle of olive oil, and mix for about 45 seconds with the popsicle accessory. Switch to the dough hook and knead for about eight minutes and that's it. I used my stand mixer, which kneads me, but feel free to train your arm and knead it by hand.

For the flour, I used both wholemeal flour and bread flour, and used one cup each, plus another quarter cup of bread flour. I didn't want to exceed more than half the total amount with whole wheat flour because it has less gluten, making the increase longer and more challenging. Since this is a one hour dough with no time to wait for the pokey dough to rise, I did not exceed fifty percent wheat.

I used Red Star Platinum yeast, which is my gold standard. It is an instant dry yeast, so you don't have to taste it with water first and wait for it to become bubbly and frothy. Simply sprinkle the other ingredients directly into the bowl and pour water over the top of everything. When I deviate from platinum and use another yeast, especially for wheat breads, I am not as successful. My wheat loaves are flatter and denser, and my white loaves never bake like fluffy and fluffy.

If you use platinum yeast, the water should be heated to about 120F to 130F, which is noticeably hotter than most other instant dry yeasts, which generally require temperatures in the 100F range. Follow the manufacturer's recommendations with any yeast you use. Some people just dip their finger in water, and if that's the method you're using, err on the side of warm bath water instead of hot because you don't want to risk killing yeast. In making bread, I don't like to guess and I always use my candy thermometer. I just never use it for candy.

Be sure to use sugar as it feeds the yeast and is necessary. I did not add salt for various reasons. Salt can inhibit the rise and between pizza sauce, cheese, meat, and toppings, there are many sodium-laden ingredients in pizza. We don't miss the sodium in the crust.

Knead the bread for about six or eight minutes. Because the rise time is only an hour, and since wheat flour can be resistant to rising, you really must knead this dough well to stimulate the development of gluten so that the dough rises well.

After kneading, the dough will be soft, smooth, firm and not too sticky. Spray the mixing bowl or other bowl with spray oil, place the dough in the bowl, and cover with plastic wrap. Place the bowl in a warm, draft-free place so that it rises for about an hour, or until it nearly doubles in size.

I have allowed this mass to increase for two hours due to distractions and time problems, and nothing bad happens. In fact, the pizza crust will be a little fluffier. If you want to allow it to increase for about two hours, or double its size, that's fine. But the recipe works and will work with only an hour increase.

One trick to creating a warm environment is to turn on the oven for one minute at 400F, then turn off the oven. Repeat: do not leave the oven on, you are only releasing hot air for one minute only. Quickly slide your bowl into the oven and let it sit there for an hour. There will be approximately 80 ° F inside the oven after the brief one minute explosion. This tricks yeast into thinking it's a nice, warm summer day in your kitchen, which is how they do their best job.

I made this particular batch while walking around the kitchen at night. I put the ingredients in the mixing bowl, and eight minutes later, transferred the dough to this red bowl and covered it.

This is what the dough looked like after an hour of climbing. So bloated

Bloating is the result of gases created while the yeast works, and the dough needs to be removed. After you pierce it, you have a choice: Cover the container with plastic again and refrigerate it for up to two days; or make pizza with it now. Depending on how big you like your pizza, you can probably use half now and chill half for later.

You can see my knuckle marks on the freshly pierced dough. I love the sound of air release. It means that the yeast worked its magic and the dough is alive and well.

I put the plastic back on, refrigerated it, and used it the next night for fresh pizza. The anticipation element is very useful for busy nights.

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

It rises a little in the refrigerator, but the cold air drastically reduces it.

When you're ready to make pizza with it, place the dough on a floured work surface or on a Silpat non-stick baking mat. Roll it up as you like or stretch it out to present it. It has a mind of its own and will try to back off, but just keep rolling, stretching and massaging with your fingers the way you want.

You can make a large rectangular pizza by filling a standard size baking sheet. Or make two medium or four small pizzas the size of an omelette. I recommend rolling out the dough fairly thin as it will rise and puff in the oven. This is not a thin crust pizza and it bakes quite thick, but the thinner it starts, the thinner it bakes.

Here are my two pizza crusts.

To prevent the bottom of the crust from browning too much while baking, one suggestion is to sprinkle a tablespoon of cornmeal on the baking sheet and place the dough on top.

And as an insurance against air bubbles during packing, prick the dough several times with pitchforks before adding your ingredients so that the air has a place to escape.

Cover the dough with pizza sauce, olive oil, golden butter; with cheese or ingredients you like, and bake at 425 to 550F + for about ten to fifteen minutes. Baking times and temperatures are variable, depending on oven temperatures, ingredients used, and personal taste preferences. I bake at 425F for about 15 minutes when the pizza is heavily loaded with ingredients. I don't have a pizza stone or anything fancy and I just bake on a Silpat lined baking sheet.

The dough bakes smooth, chewy, thick, and filling with just subtle hints of wheat flavor. My husband is a Chicago native and loves deep-dish pizza with thick, thick crust. Although I'm more of a slim and crisp fanatic, he loves this filling and the crust of the heart. It is comforting food.

Even if you have never made yeast bread or pizza dough, this is almost foolproof. From start to finish, and in just over an hour, you are eating totally homemade pizza.

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

Here's a sneak peek at a pizza. It looks like a pepperoni, but it's a glorious round of sweet potato with goat cheese.


  • 1 1/4 cups of bread flour
  • 1 cup whole wheat flour
  • 2 1/4 teaspoons (1 quart package) Instant Dry Yeast (use Red Star Platinum
  • 1 teaspoon of granulated sugar
  • 1 to 2 tablespoons of olive oil
  • 1 cup lukewarm water (120-130F for Red Star Platinum, 95-105F for other yeasts)
  • 1 to 2 tablespoons of cornmeal, to sprinkle on baking sheets


  1. In the bowl of a stand mixer equipped with the paddle attachment, add the flours (more than 50% wheat flour could adversely affect the rise and have not tried, but do not recommend), yeast, sugar, olive oil olive, and pour the water over it (depending on the type of yeast used, the water temperatures will vary. Red Star Platinum yeast requires warmer temperatures than most, 120 to 130F; other brands and yeasts require much lower temperatures, around 95 to 105 F. Warm water as recommended by the manufacturer on the packaging. It is recommended to take the temperature with a digital thermometer, but if it is not, make sure the water is warm, not hot. Err in the refrigerator instead of the warmer side so it doesn'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 the dough for 7 to 8 minutes. It will be firm, smooth, not too sticky and elastic. (If you make bread by hand, mix all ingredients in a large bowl by hand, then roll the dough onto a floured work surface and knead for about 8 minutes)
  3. Remove dough from mixing bowl, spray mixing bowl or other bowl with cooking spray, and place dough in bowl. Cover with a piece of plastic wrap and place it in a warm, draft-free place to stand for about 1 hour. (I have let this dough rise for up to 2 hours due to distractions, planning, and weather issues, and nothing untoward happens. Actually, the crust becomes fluffier. If you want to allow it to rise for about 2 hours, or doubled in size, fine, but the recipe works and will work with just a 1 hour increase.)
  4. After 1 hour or until it almost doubles in size, hit the dough. Choose to 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, others later, depending on the desired size of pizza. If you use it later, when it's ready to bake, just remove it from the refrigerator and follow the instructions below.
  5. Turn the dough onto a 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 out the dough to the desired size and shape. I suggest rolling it on the thinner side as the dough will rise and puff as it bakes, and I prefer to start with a thinner piece of dough so that the finished crust is not too thick. The dough is elastic and will try to go back and forth, but just keep stretching or rolling it.
  6. Transfer the dough to pizza stone, Silpat-lined baking sheet, or drizzled baking sheet. Prick the dough in half a dozen fork-tooth locations, creating a place for air to escape as it bakes. If baking on trays, placing a tablespoon of cornmeal under the dough before baking helps prevent the bottom from becoming too brown.
  7. Cover the dough with anything from oil, golden butter, pizza sauce, cheese, various ingredients and bake. Baking temperatures can range from 425 to 550F +, and from 7 to 15+ minutes, depending on ingredients, dough thickness, oven variations, and personal preferences. I bake at 425F for about 15 minutes when my dough is full of ingredients. Slice and serve immediately.
  8. Adapted dough base of one-hour soft butter pretzels with adapted methods from Challah

Nutritional information:



Portion size:

one Amount per proportion: Calories: 114 Total Fat: 3 g Saturated Fat: 0 g Trans Fat: 0 g Unsaturated Fat: 2 g Cholesterol: 0 mg Sodium: 2 mg Carbohydrates: 19 g Fiber: 2 g Sugar: 0 g Protein: 3 g

Related recipes:

One-Hour Soft Butter Pretzels (Vegan) – Like the fluffy pretzels you can buy at the mall, but now you don't need the mall. In just 1 hour they are ready from start to finish and you can customize the dough, ingredients and spread and pretend you have your own pretzel shop at home

Honey Dinner Rolls: soft, light, fluffy, tender, moist, and the dough has enough chewing to really sink my teeth. They are the best white muffins I have ever tried and I will make this recipe over and over for years to come when I need white muffins. Highly recommended for festive gatherings, lunches or anytime

Challah: light, fluffy, soft, tender, crisp, and the best Challah I have ever had and extremely easy to make. Made with artisan bread in five minutes a day – the discovery that revolutionizes the principles of home baking, this is an effortless, nonsense, dough-proof method of making bread and dough that can be prepared ahead of time and stored up to five days before baking

Raisin Bread For Raisin Lovers – There's nothing worse than raisin bread that's scarce on raisins and this version is anything but and full of raisins in every bite. Bread is chewy and has a rich outer crust with a dense, smooth and moist interior. It is excellent toasted with butter and sprinkled with sugar and cinnamon.

Outback Steakhouse Wheat Bread {Copycat Recipe} (Vegan) – This recipe builds on my love for Outback bread and makes two loaves of dense, hearty wheat bread. The bread is lightly sweetened and infused with subtle hints of molasses and a dead timbre in the flavor department. Serve with honey butter for more authenticity.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter: If you've never made bread before, this is a foolproof, foolproof, and kneading proof recipe that's perfect for the first-time bakery. You'll never need store-bought English muffins again, especially since this bread is enriched with cinnamon and raisin sugar

Basil and Mango Personal Size Tortilla Pizzas – Purchased tortilla shells bake thin, crisp, and are easy to use for personal size pizzas. Everyone can choose their favorite ingredients and they are happy

Pepperoni Pizza and Chipotle Avocado Cucumber Flatbreads: The pizza uses a pre-made crust and I am very impressed with it. Aco-Cucumber flatbreads are made from crescent dough, which is so versatile you can't go wrong. We prefer the growing roll dough to the real pizza dough

Do you 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. Fortunately, I still don't know who is in it. Ignorance is welcome.

Come back for two giveaways over the weekend!

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