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Recipes August 20, 2015

Quick Whole-Wheat Pizza Dough

Using quick-rising yeast (such as Fleischmann’s RapidRise) and a food processor, you can have homemade pizza dough ready for baking in about 20 minutes—faster than ordering takeout. (You can also mix and knead the dough in a bread machine using the manual setting.) This recipe makes enough for 4 individual pizzas—our accompanying recipe is for 2 pizzas, but you can store the portion you don’t use in the refrigerator for up to 2 days or in the freezer for up to 3 months. (Thaw the dough overnight in the refrigerator before using.)

1. Place 1 cup whole-wheat flour, 1 cup all-purpose flour, 1 (1/4-oz) package quick-rising yeast, 1/2 tsp sugar and 1/8 tsp salt in food processor fitted with metal chopping blade; pulse to mix.

2. Combine 3/4 cup warm water (120-130F) and 2 tsp olive oil in glass measuring cup.

3. With motor running, gradually pour warm liquid through food processor feed tube. Process until dough forms a ball, then process for 1 minute to knead.

The dough should be quite soft. If it seems dry, add 1 to 2 Tbsp warm water; if too sticky, add 1 to 2 Tbsp flour.

4. Transfer dough to a lightly floured surface.

5. Spray a sheet of plastic wrap with cooking spray; place, sprayed
side down, over dough. Let dough rest for 10 to 20 minutes before assembling pizzas.

YIELD: 1 lb dough, enough for 4 individual pizzas.


  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1/4 ounce quick rising yeast
  • 1/2 tsp sugar
  • 1/8 tsp salt
  • 3/4 cup warm water
  • 2 tsp olive oil

Comments (1)

I recommend all white whole wheat flour, which has a similar nutritional profile to regular whole wheat and is available in organic and conventional versions from such companies as King Arthur and Bob's Red Mill (as "Ivory"). I use it as a replacement for both bread and all purpose.

Posted by: Serena Bardell | May 9, 2016 7:40 PM    Report this comment

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