This super quick dough recipe is made with simple, basic ingredients—though a couple may surprise you!
Flour
This pizza dough works well with a variety of flours. Here are your options (use the same amount regardless):
Whole wheat flour yields dough with just a hint of nutty wheat flavor. I don’t find it distracting.
White whole wheat flour, which is made with white wheat berries instead of red, yields 100 percent whole wheat dough with an almost undetectable amount of wheat flavor.
All-purpose flour works well if that’s what you have on hand.
Do not use whole wheat pastry flour; it doesn’t contain enough gluten to cooperate with yeast.
Here’s how to measure flour into cups using the “spoon and swoop” method:
Gently stir your flour with a large spoon to loosen it up.
Spoon the flour into your measuring cup (don’t scoop it in!).
Level off the excess with a butter knife.
