To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half all-purpose yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights.

Makes Makes 1-12 ounce or 1 pound dough

ACTIVE TIME: 5 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Moderate

To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack;
preheat oven to 500°F or highest setting. Roll and top the pizza as desired
(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp
and golden, 10 to 14 minutes. Serve immediately.

NUTRITION INFORMATION: Per 12 ounces: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrate; 26 g protein; 16 g fiber; 1,882 mg sodium.

Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.

MAKE AHEAD TIP: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

Really good pizza dough -- Quick and easy, and comes out perfectly every time. Both my kids and friends love it. I sometimes add a bit of cornmeal and/or rye flour for an added crunch/flavor.

Anonymous, San francisco, CA

I used this recipe in the broccoli calzone recipe on the eating well website. The filling was OK, but the dough was excellent.

Anonymous

This was quick and delicious! It was my first attempt at making homemade pizza and I was more than pleased! Everyone enjoyed it. Can't wait to try it again...

Anonymous, FL

I made 8 oz of dough and baked it at 470F in my toaster oven for 4 minutes. Then I pressed it down and flipped it so the bottom would already be baked. I topped it and baked another 4 minutes and it was perfect. It was soft but great firm crust. It made about a 7" round. I will definitely be making this again.

Anonymous, Richmond, VA

I made the 12 ounce ball last night (refrigerating it overnight) and came home from class this evening and made one amazing thin crust pizza. This recipe is awesome.

Amber, IN

This is the perfect pizza crust. The only issue I had was that when reheated the second day it did seem a little salty for my taste. So I will half the salt next time. If you use a pizza pan (with all the little holes) then you don't need to preheat the pan.

Melissa

This is my favorite pizza crust and it couldn't be any easier to make! I put it on a piece of parchment paper to make it easy to slide onto a pizza stone for a perfect crust every time. It even freezes well. What a plus that it's healthier, too!

Holly, Nashville, TN

The 1 lb. recipe makes 4 small or 3 good-sized personal pan pizzas... then everyone can make their own. This is an incredibly easy and delicious dough!

Beth, Mesa, AZ