Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Makes 2 crusts

Whether it’s a pie for one or you are feeding a crowd, one thing is for sure, everyone appreciates a good pizza night! Making whole wheat dough at home is healthier, easy and fun. With this recipe, you get enough dough for two (13-inch) thin-crust pizzas. The vital wheat gluten is optional, but we do like including it because it gives the crust a little more chew; without it, the crust goes more cracker-like. Only making one pizza tonight? Stash the other piece of dough in the fridge and make another pizza tomorrow, or freeze for up to 2 months; thaw in the fridge overnight.

How to Make It

Step 1

Dissolve sugar and yeast in 1 cup warm water in the bowl of a stand mixer; let stand 5 minutes or until foamy. Stir in oil and vinegar.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, vital wheat gluten, if desired, and salt, stirring with a whisk. Add flour mixture to yeast mixture; mix on low speed using dough hook until just combined. Mix on medium-low speed for 5 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Let stand in warm place (85°F), free from drafts, 1 hour or until doubled in size.

Step 3

Divide dough in half. Roll or pat each half into a 13-inch circle on a very lightly floured surface. Top as desired.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice