I always put making homemade pizza dough in the same category as making your own milk.
From cows you raised.
Same amount of effort, right?
But I was wrong.
Making homemade pizza dough is actually one of the easiest things I’ve ever done in my kitchen.
But even if making pizza dough is easy, what’s the point when pizza that’s already cooked by good people elsewhere is readily available everywhere?
Here’s what converted me: You get to decide what goes into your pizza. I like a mix of whole-wheat flour and plain flour (more fiber! more protein!) plus a dash of parmesan cheese (more flavor!) It’s so fresh that there is no need for a single iota of preservatives plus…it’s really fun to make with the kids.
Like everything, it’s harder to do with kids BUT they love it.
And the results are fresh, delicious and more nutritious than anything that’ll ever come out of a box. Three of my favorite things.
How to Make Easy Whole-Wheat Pizza Dough
Start with yeast plus a dash of sugar, oil and water that’s just warm enough that you’d bathe a kid in. After this combo sits for about 5 minutes, it’ll look puffy and bubbly. That’s the yeast working its magic.
Next, add flour, cheese and salt. I use the dough hook on my stand mixer but you could pulse with a food processor (about 1 minute) or just mix it with a big sturdy spoon. You want your dough to come together into a big sticky ball.
After its turned out on a floured surface, knead it for about 1 minute until it’s less sticky. Press the heel of your palm in, fold, press, fold, press, repeat.
Cut dough into 2 parts. You’ll have enough for 2 thin-crust pizzas (which are the best and I don’t care what anyone says. The best.) Grease a pan with olive oil and arrange one half of your dough on top. Lightly brush crust with a little more oil.
Add marinara sauce (I love our Very Veggie Marinara Sauce with tons of veggies built right in!) and top with cheese. This is fresh mozzarella but you could use grated as well.
Bake for 10 minutes at 500 degrees F.
I’ve made a dozen different versions of whole-wheat pizza dough this week and this is my favorite one:
- 1 package fast-acting yeast (2¼ teaspoons)
- 1 tablespoon sugar
- 1 tablespoon extra virgin olive oil plus more for coating pan & crust
- 1 cup warm water (about 110 degrees F, think a nice bath for a child)
- 1 cup whole-wheat flour
- 1 cup white flour
- ¼ cup parmesan cheese
- 2 teaspoons salt
- In a large bowl or standing mixer, combine sugar, oil, water and yeast. After this combo sits for about 5 minutes, it'll look puffy and bubbly. That's the yeast working its magic.
- Add flour, cheese and salt. I use the dough hook on my stand mixer but you could plus in a food processor (about 1 minute) or just mix it with a big sturdy spoon. You want your dough to come together into a big sticky ball.
- Turn the dough out onto a floured surface and knead for about 1 minute until it's less sticky. Press the heel of your palm in, fold, press, fold, press, repeat.
- Cut dough into 2 parts. You'll have enough for 2 thin-crust pizzas or 1 very deep dish pizza. Grease a pan with olive oil and arrange your dough on top. Lightly brush crust with a little more olive oil.
- Add marinara sauce and top with cheese plus any other toppings you enjoy.
- Bake for 10 minutes at 500 degrees F.
That’s it. In 6 steps you’ve made your own whole-wheat pizza dough and it’s SO GOOD. Top my new favorite whole-wheat pizza dough with ANY combination of flavors or use it as a starting point for our family’s other favorites: