Easy No Rise Whole Wheat Pizza Dough

Name: Easy No Rise Whole Wheat Pizza Dough
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 1 cup warm water; 1 1/4 ounce package of quick-rise yeast; 2 1/2 cups white whole wheat flour; 1 teaspoon salt; 1 teaspoon sugar; 2 Tablespoons olive oil; 2 Tablespoons orange juice

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 Servings
Calories
325 kcal
Course
Main Course
Cuisine
Italian

Easy No Rise Whole Wheat Pizza Dough

Francis Bryant

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Simple whole wheat pizza dough that can be mixed and baked right away. Place in a skillet or baking stone, top with your favorite ingredients and you have an economical homemade pizza!

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Ingredients

Servings

1 cup warm water
1 1/4 ounce package of quick-rise yeast
2 1/2 cups white whole wheat flour
1 teaspoon salt
1 teaspoon sugar
2 Tablespoons olive oil
2 Tablespoons orange juice lukewarm

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Instructions

Dissolve yeast in lukewarm water (105°F-110°F)in a medium bowl.
Add flour, salt, sugar, olive oil, and orange juice to the yeast mixture. Combine all the ingredients together until they hold together and with your hands (dusted with flour) form a ball.
Divide dough into two balls.
Cover the pizza dough with a damp tea towel or plastic wrap, and let sit in the bowl while gathering pizza toppings.
Lightly grease an iron skillet with olive oil. No oil is necessary if using a baking stone. Gently pat the dough into the prepared iron skillet or stone with your fingers.
Add toppings (pizza sauce, cheese, cooked meats, herbs, or vegetables) and cook at 450°F for 15-20 minutes.
Cool for 5 minutes before slicing the pizza.

Notes

This pizza dough can be divided to make two 10-inch pizzas or you can make one thick pizza crust.
Make sure that you pick up quick rise or instant yeast. So, that your dough rises quickly and won't have a long rise time.
If you are using a pizza stone, you can dust it with a little bit of cornmeal to prevent your dough from sticking.
I've found that using a rolling pin is the best way to roll out the dough if you are using a baking sheet or pizza stone to cook your pizza.
You can make this yeasted dough ahead, and allow it to sit in the fridge for up to a few hours if you want to save a little time in the evening. Just place the dough ball in an oiled bowl and cover it with a light towel and store it in the fridge. Take it out and let it warm up a little bit before you roll or press it out.

Nutrition Information

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Serving 1g Calories 325kcal (16%) Carbohydrates 56g (19%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Sodium 533mg (22%) Fiber 8g (32%) Sugar 2g (4%)