Homemade pizza dough doesn’t have to take all day. This quick and easy whole wheat pizza dough comes together in less than 15 minutes and is crusted with yellow cornmeal for an unbeatable texture and flavor!
While I now live in a much more fun area of town than I did in Cambridge, one thing I do miss is being within walking distance to a Trader Joe’s. No more 8pm runs for their green tea mochi, emergency middle-of-the-week runs to get their roasted natural peanut butter, and no spur of the moment whole wheat pizza dough. Yes, we could drive to a Trader Joe’s, but between traffic and parking, I’ve come to settle with the alternatives available at our neighborhood grocery store. However, one thing I haven’t been able to find at our store is fresh pizza dough. Now, it’s not like I can’t make pizza dough – I do it for Bry’s birthday every year and occasionally in the winter – but my go-to dough recipe requires time to rise and rest, which I just don’t always have time for. Sometimes you need pizza stat.
As I was walking up and down the aisles, trying to come up with a solution to my pizza dough crisis, I noticed that there were packets of pizza yeast in the baking aisle. I’d never heard of pizza yeast, but I was intrigued. Turns out not wanting to wait for pizza dough to rise is common, so there are now yeasts that allow you to make a perfectly chewy yet crunchy pizza dough in less than 15 minutes!
To make this dough, I basically followed the directions on the back of the yeast packet, except for one very important difference. The packet recommended using 1 ¾ – 2 ½ cups of all-purpose flour; however, I used white whole wheat flour to make a healthier pizza crust, which means the amount of either flour or liquid would need to be adjusted to avoid ending up with a hockey puck consistency. If you’ve every made pizza dough or a yeast bread, you’ll know the key is recognizing when your dough just the right balance of soft and sticky. To do this, you want to very slowly add in the extra flour. Due to whole wheat flour being more dense than all-purpose, I found that my dough only needed an extra 6 tablespoons of flour (much less than the ¾ – 1.5 extra cups that the packet recommended)!
Another change I made was rather than kneading the dough on a floured surface, I used cornmeal instead to give the dough an extra texture and flavor that I think really makes this dough stand out from store-bought.
Okay, so let’s get started! First, place your pizza yeast, 1 cup white whole wheat flour, sugar, and salt in a medium mixing bowl. Stir to combine.
Next, add in 2/3 cup warm water (I let the tap run to warm up while I combined the dry ingredients and found the temperature was just right) and 3 tablespoons of canola oil. Stir to fully combine. You’ll end up with a very sticky batter that won’t hold together in a ball.
Now this is the key step, slowly add in extra white whole wheat flour (I recommend adding 1-2 tablespoons at a time), until your dough forms a soft ball, but is still slightly sticky.
Transfer dough to a cornmeal-covered surface, and knead the dough for 3-4 minutes.
Finally, roll or press out dough onto a pizza stone or baking sheet. I found this dough was easier to handle by pressing it into a circle rather than rolling it. You will likely want extra flour or cornmeal on your hands or rolling pin. Then proceed with your pizza recipe of choice.
I made a Summer Squash and Ricotta Pizza that just screamed summer – recipe coming at ya on Friday!
So here’s a toast to homemade pizza in less than 30 minutes!
Find ingredients and tools to make this easy, no-rise cornmeal-crusted whole wheat pizza dough:
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