To be honest, I tend to avoid recipes that require yeast—no matter how delicious those vegan pumpkin cinnamon rolls or homemade soft pretzels look. I think this aversion to yeast breads is a combination of being intimidated by the kneading/rising/proofing and just being too impatient to wait for the yeast to do its thing.
So until a few months ago, homemade pizza dough was out of the question. I relied on the refrigerated pizza dough from Trader Joe’s…and OK, I’ve used whole wheat tortillas when I’m feeling extra lazy.
Then one day, on a whim, I picked up a package of Fleischmann’s pizza yeast to try making my own dough. I was pleasantly surprised at how quickly the dough came together—now homemade pizza is a weekly occurrence in our household.
(By the way, I wasn’t paid or even provided with samples to mention Fleischmann’s—I just honestly like this product!)
Whole Wheat Pizza Dough
Makes 8 servings
- 1 package Fleischmann’s pizza yeast
- 2/3 cup very warm water
- 2 teaspoons honey
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1-1/2 teaspoons extra-virgin olive oil
1. Pre-heat oven to 425 degrees F.
2. Combine yeast, flour, honey, and salt in a large bowl. Add water gradually until a sticky ball of dough is formed.
3. Knead for a couple minutes on a floured counter or cutting board. Roll out slightly with a rolling pin before transferring to a baking sheet. Pat with hands until desired shape and thickness is achieved.
4. Cover with desired toppings and bake for 12 minutes.
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