Easy No Rise Whole Wheat Pizza Dough
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 Servings
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Calories
325 kcal
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Course
Main Course
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Cuisine
Italian
Easy No Rise Whole Wheat Pizza Dough
Description
The dough combines warm water and quick-rise yeast to activate the leavening, then blends in white whole wheat flour, salt, sugar, olive oil, and orange juice. After forming a ball, the dough is divided into two portions and covered to rest briefly while toppings are prepared. The dough is then pressed or rolled out and cooked on an oiled iron skillet or baking stone at a high temperature.
The inclusion of orange juice helps keep the crust tender and slightly sweet, balancing the whole wheat flavor. Since there is no rise time, the resulting pizza crust is thinner and cooks quickly, with a texture firm enough to hold toppings but still soft to bite.
This dough is versatile for making two 10-inch pizzas or one thicker crust. You can prepare the dough ahead and refrigerate it for a few hours, then allow it to warm before shaping. Using cornmeal on a pizza stone prevents sticking, while a rolling pin can help shape the dough evenly. Baking at 450°F for 15 to 20 minutes develops a golden crust suitable for a wide variety of cooked meats, cheeses, vegetables, and herbs.
Ingredients
- 1 cup water warm
- 1 quick-rise yeast 1/4 ounce package
- 2 1/2 cups white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 Tablespoons olive oil
- 2 Tablespoons orange juice lukewarm
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 recipe yields enough dough for two 10-inch pizzas or one thick crust pizza.
- Use quick-rise or instant yeast to ensure fast dough preparation and puffing.
- If using a pizza stone, dust it lightly with cornmeal to prevent sticking.
- For shaping dough on a stone or sheet pan, rolling with a pin gives an even thickness.
- Dough can be made ahead and refrigerated for a few hours; cover and bring to room temperature before shaping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 325kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Sodium | 533mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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