Whole Wheat Pizza

1. 1
   prep · ~7 min

   Activate the yeast.

   1.In a small bowl, combine 0.25 cup warm water (110°F), sugar, and yeast.

   2.Stir gently and let sit for 5–7 minutes until foamy and bubbly.

   TIPWater hotter than 120°F kills the yeast — aim for warm bathwater temperature.
2. 2
   knead · ~10 min

   Make the whole wheat dough.

   1.In a large mixing bowl, whisk together whole wheat flour and salt.

   2.Add the foamy yeast mixture, yogurt, olive oil, and remaining 1 cup warm water.

   3.Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface.

   4.Knead for 8–10 minutes until the dough is smooth and elastic — it should spring back when poked.

   TIPWhole wheat dough is stickier than white flour dough. Dust your hands lightly instead of adding too much extra flour.
3. 3
   rest · ~35 min

   Let the dough rise.

   1.Place the dough ball in a lightly oiled bowl, turning to coat all sides.

   2.Cover with a clean kitchen towel and let rise in a warm spot for 30–40 minutes, until doubled in size.

   TIPAn oven with just the light on creates the perfect warm environment for rising.
4. 4
   saute · ~12 min

   Make the quick pizza sauce.

   1.Heat 1 tbsp olive oil in a small pan over medium heat.

   2.Add minced garlic and sauté until fragrant (30–45 seconds).

   3.Add chopped tomatoes, oregano, chili flakes, and a pinch of salt.

   4.Simmer for 10–12 minutes, stirring occasionally, until thickened. Set aside to cool slightly.
5. 5
   prep · ~15 min

   Preheat the oven and shape the pizza.

   1.Place your baking sheet in the oven and preheat to 475°F (245°C) — a hot pan helps crisp the bottom.

   2.Punch down the risen dough and divide into 2 equal balls.

   3.On parchment paper, roll each ball into a 10-inch round, about 0.25-inch thick.
6. 6
   bake · ~5 min

   Par-bake the crust.

   Carefully transfer one rolled dough (on its parchment) onto the preheated baking sheet. Bake for 5 minutes until the surface looks dry and set — this prevents a soggy center later. Repeat with the second crust.

7. 7
   assemble · ~3 min

   Top the pizzas.

   1.Spread half the tomato sauce over each par-baked crust, leaving a 0.5-inch border.

   2.Scatter 1 cup shredded mozzarella over each pizza.

   3.Arrange sliced bell pepper, onion, and mushrooms evenly over the cheese.
8. 8
   bake · ~9 min

   Bake until golden and bubbly.

   Return the topped pizza to the oven and bake for 8–10 minutes, until the crust is deep golden brown at the edges and the cheese is melted and bubbly with light brown spots.

   TIPFor an extra-crisp bottom, slide the pizza directly onto the oven rack for the last 2 minutes.
9. 9
   garnish

   Garnish and slice.

   Scatter fresh torn basil over the hot pizza. Let rest 2 minutes, then slice each pizza into 4 wedges and serve immediately.

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