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.

Use a cast iron skillet if you have one. Cast iron is non-toxic and retains heat well. If you warm up the pan as directed before adding the oil, it should offer a great non-stick cooking surface. I use my 8″ cast iron pan (affiliate link) for single eggs, or 12″ pan for two eggs. My next best bet would be stainless steel. I’m hesitant to suggest non-stick pans because high heat can damage the coatings and release toxic PFOA’s into the air.

Crack the egg into a bowl first. You can more easily avoid oil splatters this way. I also find that pouring from a bowl yields a more evenly shaped fried egg that cooks a little more evenly.

Make sure the oil is hot before you pour in the egg. This helps ensure that the egg doesn’t stick to the bottom of the pan, and yields super crispy edges.

Be careful and watch out for hot oil splatters! This recipe is going to leave some tiny oil splatters on your stovetop. You’ll want to step away after you pour in the egg to avoid getting splattered yourself.

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

It’s made from scratch with basic, wholesome ingredients.
You can make it in your food processor (or by hand).
This dough requires zero proofing time. You can make your pizzas right away.
The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.
Let’s make some pizzas!

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.

Whole Wheat Pizza
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whole wheat pizza dough recipe
How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.

Honey Mustard Dressing Recipe
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proofing yeast for pizza dough
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

It’s made from scratch with basic, wholesome ingredients.
You can make it in your food processor (or by hand).
This dough requires zero proofing time. You can make your pizzas right away.
The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.
Let’s make some pizzas!

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.

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

It’s made from scratch with basic, wholesome ingredients.
You can make it in your food processor (or by hand).
This dough requires zero proofing time. You can make your pizzas right away.
The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.
Let’s make some pizzas!