Ingredients Jump to Instructions ↓

  1. 12 ounces dough:

  2. 3/4 cup whole-wheat flour

  3. 3/4 cup all-purpose flour

  4. 1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise

  5. 3/4 teaspoon salt

  6. 1/4 teaspoon sugar

  7. 1/2-2/3 cup hot water (120-130 F)

  8. 2 teaspoons extra-virgin olive oil For To make

  9. 1 pound dough:

  10. 1 cup whole-wheat flour

  11. 1 cup all-purpose flour

  12. 1 package quick-rising yeast (2 1/4 teaspoons), such as

  13. 1 teaspoon salt

  14. 1/2 teaspoon sugar

  15. 3/4 cup hot water (120-130 F)

  16. 1 tablespoon extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.


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