Remember the Whole Wheat Stir-and-Pour Bread recipe I shared a few months ago? Not too long after I shared that, a reader Shelby, and then others, emailed to let me know they’d been using that recipe to make pizza crust.
Bless you. Bless you all. Now our homemade pizza making lives are easier than ever! Mix the dough, let it sit, spread the dough on baking sheets, let it bake. Your hands won’t even get messy.
It took a little tweaking for me to get this crust just right. The recipe is the same as the bread, but it took a few tries for me to learn how thick or thin to spread this dough. I’m not a big fan of a thick crust, but the beauty of this recipe is that you can make it as thin or thick as you like!
I spread the dough into two large pizzas and could probably spread it into three if I tried. This recipe goes a long way toward a big pizza meal!
Whole Wheat Stir-and-Pour Pizza Crust
- 4 cups whole wheat flour (I use freshly ground hard white wheat)
- 2 teaspoons active rise yeast
- 2 Tablespoons sucanat or sugar or honey
- 1 teaspoon sea salt
- 2 cups warm water
- Stir all ingredients together.
- Cover and allow it to sit for 30 minutes.
- Spread dough on two *well-buttered* large pizza pans (three if you want a thinner crust)
- Bake in a 375° oven for 10 minutes.
- Pull partially baked crust out of the oven and top it however you like.
- Bake for 10-15 minutes more or until cheese has melted and becomes bubbly.
I found that spreading the dough onto my baking pans with a rubber spatula worked best. I always use baking stones (like these) for pizza because I think they turn out the best crust. I’ve not tried them on metal baking sheets, so you may need to adjust the baking time if you don’t use stoneware.
You can definitely make these crusts ahead of time and freeze them until you are ready to bake pizza. This means that the easiness just gets easier. Amen and amen.
Have you tried the Whole Wheat Stir-and-Pour Bread recipe? How about Pizza Crust? Have you tried using it for pizza crust?
Just wait until later this week! I’ve got another great way to use this recipe that I’ll share with you!
Brandette W. says
How easy is the dough to spread out onto the cookie sheets? Does it spring back and have to keep being pushed out? Does that even make sense, LOL!
I have tried making homemade pizza dough using yeast many times before, but the dough always springs back and is hard to keep to a large shape. I just end up giving up, yeast scares me.
I’m glad you asked! That’s one of the things I appreciated most about this – no springing! I just used a rubber spatula to spread it out. I simply spread it until I had it the way I wanted, filling the pans. SO EASY, with no spring-back! :)
Tera B says
*Of course* I noticed the different sections of pizza for different topping preferences! In our house, I have to make one with no cheese! Yes, I have kiddos who don’t like cheese. But I had to laugh because on the pizza with cheese we have one half that’s just *loaded* with all manner of yummy veggies, and the other half is just meat and cheese. Glad I’m not the only one! And extra glad that, since I make my own pizza, I can do things like that to match my family’s preferences.
I think I’ll try this crust this week.
BLESS YOU Shelby and others and Laura! Can. not. wait. to. try this! YES! I’ve used the stir & pour! I keep the dry ingredients mixed in mason jars in my freezer for quick and easy bread when people show up on my doorstep or I need a quick gift. I gave it as Christmas gifts with flavored butter! Now, my guests might not get any, nor will there be any given as gifts, because I WILL BE USING IT for PIZZA!!!!
Bethany W says
Oooo. Now THAT’S a great idea.
Has anyone tried this with gluten free flour?
Bethany W says
Did you feel that this got soggy?
Nope, but if yours does you can add extra baking time. :)
Bethany W says
Using this tonight (with cinnamon – inspired by your cinnamon bread post) to make a crust for fruit pizza. Thanks for this!
Thank you so much for the dinner idea – I made it last night and it turned out great! I actually rolled it out – I can’t help it, I’m a bit of a perfectionist and wanted an even crust. I tried it on the stone, but mine stuck in the middle, but I was able to make it pretty thin which my husband loves. Then I made another one on a regular cookie sheet using olive oil and corn meal to keep it from sticking, it slid right off the sheet and was terrific. Great flavor. I used the remaining dough for breadsticks and coated with garlic butter. WOW, who needs to go out for pizza when you can make it this good at home and it wasn’t hard or time consuming. I was a little hesitant about dumping all the ingredients in at once, but it worked no problem and while I waited 30 minutes I got the toppings ready. I have a convection oven so I shortened the baking time by 2 minutes and the crust was perfect on both the thinner and thicker crusts. I think this will be a regular menu item for me.
What do you use for pizza sauce? I looked in your recipes under condiments but didn’t see anything. I have yet to find a sauce that my husband likes — ther than Jet’s Pizza :- (
Lately I’ve been using some from Vitacost to save a little time. :)
I just LOVE this bread recipe and use it all the time for my family!
I made the pizza crust for tonight, and added 1 TBL. Garlic powder and 1 TBL. Dried oregano and it made an amazing herb crust!
Oh my yummy goodness!
Thanks for such a versitile bread recipe! :)
Wow – you’ve got to love a pizza dough that you can make on the spur of the moment – we did that tonight and it was delicious! Used up our last bit of flour so we halved the recipe and it came out great. We don’t have a stone so we just spread it on a pizza pan (spritzed it first) and it was great; didn’t stick OR get soggy (despite many toppings, inc. mushrooms). THANK YOU! !
For those of us who are more culinarily-challenged, would you please give some details about how to prepare the pans and stones? I made this on metal pizza pans and pizza stones, and all the pizzas stuck like glue, probably because I just stirred and poured right out onto the pans and stones without any preliminaries. However, my husband managed to separate the pizzas from the pans/stones, and although they didn’t look as good at that point, they did taste good, and our two kids plus the three extra kids who ate with us that night enjoyed laughing about it. One boy said at least it was better than the pizza he ordered in China, which apparently had only a small circle of cheese in the middle.
I apologize!! I didn’t specify on this one. I butter my baking pans well! (I edited this recipe to say that so everyone else will hopefully not run into the sticky problem!)
Angela Wasson says
I always use parchment paper – it never sticks. I haven’t tried this recipe, but plan to soon. Good luck.
Thanks for this recipe! My family really likes it and it’s so easy for me as well! The only think I did different was to double the salt – I guess we like it a little more salty. Thanks again!
I’m made this with both white flour and half white/half whole wheat, and it’s SOOO good. Easy meal to put together after a long day. Thank you!
Yes, stir and pour pizza crust! Thanks for dinner.