Easy Whole Wheat Pizza Dough
Truly the easiest pizza dough recipe. Mix this whole wheat dough in the food processor. No rising time required. Dinner in 30 minutes!
Updated by Kathryne Taylor on September 2, 2024
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 whole wheat pizza dough recipe yields a crust of medium thickness. It’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!
Watch How to Make Pizza Dough
Recipe Development Notes
I searched to the ends of the internet to find a simple, foolproof, quick whole wheat pizza dough recipe. I went through a couple of bags of flour in the process and made quite a mess.
First, Jim Lahey’s no-knead dough failed me at least three times. I think it was because I was making it with whole wheat pastry flour. Lesson learned: Whole wheat pastry flour and yeast don’t get along.
I also tried Cook’s Country’s skillet dough, which turns out to be fried flatbread. No thanks.
Finally, I turned to one of my favorite bloggers and sweetest friends, Melissa of The Fauxmartha. She posted an adaptation of Cook’s Country’s quick grilled pizza dough. My version is a combination of the two and is made with 100 percent whole wheat flour.
Easy Pizza Dough Ingredients
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.
Warm Water
Dissolving the yeast in warm water eliminates any grittiness and allows it to mingle with the honey and olive oil.
Rapid-Rise or Instant Yeast
It’s important to use rapid-rise or instant yeast here because, as the names suggest, this kind of yeast gets to work very quickly. Once combined with the warm water, honey and olive oil, this yeast is ready to go in just five minutes.
Honey or Sugar
We’ll feed the yeast with one tablespoon of honey or sugar.
Olive Oil
Olive oil helps keep the dough tender and pliable.
Parmesan Cheese
Parmesan is simply a flavor enhancer. Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese. Alternatives include cheddar or part-skim mozzarella.
Salt
Salt is also a flavor enhancer. No pizza dough would be complete without a little salt.
Pizza Dough FAQ
I’ve received quite a few questions about this dough recipe over the years. In short, this dough is best made as directed and used right away!
Can I use regular active yeast? Can I leave out the yeast altogether? I don’t recommend it. This recipe is really designed for instant/rapid rise yeast. With regular active yeast, or without yeast altogether, the crust is more crisp and cracker-like with fewer air bubbles. Basically, it’s just not as good.
Can I omit the honey/sugar? I don’t recommend it. The sugar feeds the yeast and without it, the crust will not taste as pleasantly yeasty. The finished result won’t be as tender, and it will have fewer small air pockets.
Can I omit the Parmesan? Yes, you can. The Parmesan is just for flavor. Or you could substitute another firm cheese in its place, such as cheddar or part-skim mozzarella.
Can I make this dough ahead of time? Technically yes, you can refrigerate and bake it within a few days (wrap the dough balls in lightly oiled plastic wrap). However, this dough is designed to be easy and quick. It’s ready in under 15 minutes and truly tastes best when it’s baked right away.
Can I freeze this dough? Yes, but it’s best when it’s used right away (see above). Wrap the dough balls in lightly oiled plastic wrap and placed them in freezer bags. Defrost the dough in the fridge overnight or at room temperature for a couple of hours.
Can I grill this dough? Yes! See recipe notes. This pizza dough also turns out great when baked in an Ooni pizza oven.
Can I use this dough to make a calzone or stuffed bread (like garbage bread)? Yes, I’ve successfully made a calzone. Before baking brush the top lightly with olive oil and cut a couple of small slits in the top to allow steam to escape. Bake for about 10 minutes at 500 degrees Fahrenheit.
What if I don’t have a food processor? No problem! Check the recipe notes for instructions on how to make this dough by hand. I imagine you could use a KitchenAid stand mixer as an alternative to the food processor.
How much does this dough weigh? This dough weighs a bit over 1 pound and yields two 11-inch pizzas. I’ve used this recipe successfully in recipes that calls for 1 pound of pizza dough—just remember that you’ll be making two smaller pizzas instead of one large.
Make This Dough & Enjoy These Pizzas
- Arugula-Almond Pesto Pizza
- Barbecue Pineapple, Jalapeño and Feta Pizza
- Broccolini Almond Pizza
- Brussels Sprouts Pizza with Balsamic Red Onions
- Butternut Ribbon Goat Cheese Pizza
- Greek Pizza
- Kale Pesto Pizza
- Strawberry, Basil and Balsamic Pizza
- Ultimate Veggie Pizza
Easy Whole Wheat Pizza Dough
Whip up this 100% whole wheat pizza dough recipe in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11″ diameter) pizzas.
Ingredients
Whole wheat pizza dough
- 1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey or sugar
- 1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast
- 2 ¾ cups (345 grams) white whole wheat flour or regular whole wheat flour
- ¼ cup grated Parmesan cheese
- 1 teaspoon fine salt
Toppings
- 1 cup pizza sauce or one 32-ounce can whole tomatoes, drained and crushed by hand
- 2 to 3 cups shredded low-moisture part-skim mozzarella cheese
- Additional toppings, as desired
Instructions
- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
- Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
- Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
- Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
- On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
- Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you’d like to add.
- Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.
Notes
Recipe adapted from The Fauxmartha’s no-rise pizza crust and Cook’s Country’s quick grilled pizza dough.
Troubleshooting: In the unlikely event that the dough clings to your fingers and doesn’t hold its shape, add more flour, just 1 tablespoon at a time. Process briefly to blend again (or stir again, if making by hand).
Make it vegan: Omit the cheese. Use maple syrup or vegan sugar instead of honey.
Flour options: All-purpose flour will work well here, too (same amount). Do not use whole wheat pastry flour. I have not tried this recipe with any gluten-free flour blends; I’m not sure it will work with those.
Cheese options: The Parmesan is in this recipe for flavor. Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese. You can substitute mozzarella or cheddar if you’re out. The recipe will even work without cheese.
Pizza stone option: This crust turns out especially great if you bake it on a hot pizza stone or pizza steel (I have this one/affiliate link) instead of a baking sheet. I have always had good luck sliding the pizza with the parchment paper underneath onto the baking stone. The pizza will bake much faster on a hot surface, so keep an eye on it and reduce the cooking time accordingly.
Grill option: This dough works great on the grill. Lay it carefully on the grates and avoid touching for the first minute of cooking.
Individual pizzas: Divide this dough into quarters (instead of halves) to make 4 “personal pan” pizzas, each about 6 inches in diameter. Bake about 7 to 10 minutes (or less, if using a pizza stone), until the crust and cheese are lightly golden.
No food processor? Combine the flour, Parmesan, and salt in a large bowl. Whisk to combine, then drizzle the yeast and water mixture into the bowl while stirring with a large spoon. Stir until all of the flour has been incorporated and the dough comes together, then proceed with the next step.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This is the best, easiest, no-fail pizza dough recipe I’ve ever tired. I gave up on making pizza dough because I hadn’t tried this one, yet…. obviously! I made half a batch yesterday for a four-cheese pizza, and it was the most beautiful, professional-looking pizza to come out of my kitchen EVER. I actually made it for my food-allergic son, and it was HUGE. The rest of my family picked up a frozen pizza and ended up eating most of his between yesterday and today. I’m off to get more cheese to make another.
Awesome! Really happy to hear that, Paula. Thank you for commenting to let me know!
Thoughts on making two batches in advance of a gathering at which the dough would have to sit around for a 1 – 1.5 hours before use? Keep it in a ball covered in Saran wrap? Or shape and cover with Saran wrap until ready to top and cook?
Hi! This dough really is best if you make it right before your roll it out, but if you can’t do that, I think that keeping it in a ball, covered in Saran wrap, would be your best bet!
I learned a cool trick from a chef for pizza and other stuff but to get a somewhat brick oven pizza at home you can. Go purchase unglazed quarry tiles and line your top and bottom shelves with them. Crank the oven to almost max and place your pizza on the bottom shelf that’s layered with the tile. And bam! Enjoy
With those ingredients, how big was the pizza (say, what was the diameter)?
I am allergic to dairy, would the above be okay without the cheese? Should I substitute it for something else?
Yes, I think it would be just fine without the cheese! As far as I can tell, it just adds some extra flavor. You could mix in some pizza-friendly dried herbs if you’d like.
Thank You!! FINALLY a whole wheat pizza that even the children loved. Puffed up nicely around the edges, and everything about it was perfect!
Froze it too and it turned out just as good (just defrosted it at room temp for a few hours).
Excellent! Thank you, Claire!
Love this recipe! So delicious and super easy!!!
Thanks, Kristin!
Thank you for this recipe! I’m trying to convert my family to more whole wheat/grain foods and this is perfect. I packed this in my girls’ lunches and they loved it. Now I can give something they love without a ton of mother guilt. Thanks again!
Thank you, Melissa! Delighted to hear that you all are enjoying these pizzas. All of my recipes call for whole grains!
I made this pizza today and we all loved it. As someone mentioned in the comment i added some garlic also and the aroma was wonderful.
I baked with lot of veggies and my picky eater daughter also loved it it very much!!
Thanks again for the recipe. I guess i will be making a whole lot of pizzas now!!
Thank you, Jitha! Glad you all enjoyed the pizzas!
Can you tell me if I can make the dough earlier in the day and let it sit until we are ready to make pizzas a few hours later or since this is a no-rise recipe, does that mean you NEED to bake the dough right away after it’s made? I’d like to prep everything earlier in the day and have the kids roll the dough out and top their pizzas later on but not sure the dough can sit. Or can/should I refrigerate the dough?
Hey Ania, this dough is best immediately after it’s mixed. It requires very little prep. If you want to save some time, you could measure out the flour, etc. in advance.
Thank you! Turned out perfect for Superbowl dinner!!!
Excellent! Thanks, Tom!
1st pizza didn’t last long enough to take a picture of!
2nd pizza…. Veggie white. Going fast!
First time I made this was last weekend and it was fantastic ! I’ve had other wheat pizza dough recipes off of other sites that were either BLAH or not TRUELLY whole wheat recipes that included white flour to the mix. This recipe is the real deal. Thin crust that you won’t feel guilty about eating, smells aromatic and IS delicious ! Thank you so very much !!
Awesome! Thank you, Cameron!
This is the easiest and yummiest recipe for whole wheat pizza that I could find. I have made it 4 times already and thought I was doing something wrong because I needed more water for that amount of flour to come together and then felt it was too soggy cause it never hardened like regular pizza after I baked it. It was all soft, until today that I decided to read carefully the recipe and noted I wasnt using the corn meal. I guess this is why it was so soft before. Oh my god, what a difference it made!! Still, to make it work I used two tablespoons of oil and only 2 cups of flour and had to add a little bit more water to make it come together. I also add some garlic powder to the flour. So yummy! Thanks for posting!
Could this work without yeast ?? Dying to try it
Hey Andrea, I’m really not sure but I’d love to know if you try it! It would probably do best if you placed the rolled-out dough, very carefully, onto a hot surface, like a pizza stone or even a large preheated cast iron skillet.
I just made this and OH MY GOD IT IS SOOOO GOOD! Thanks for the recipe!
Victory!!! Thanks, Andrea!
Hey! Just wanted to let you know that I am testing this dough recipe out tonight and featuring it on my blog!
:)
Hope it turned out well!
It did! It was super easy. I made one with pesto and mozzarella and one with brie and maple cream, they were out of this world.
https://daytodaywithmanda.wordpress.com/2015/03/29/sunday-night-a-pizza-recipe/
Awesome! So glad you enjoyed the dough.
I would give this recipe 5 stars if it included some rise time. The first pizza I popped into the oven and the crust was really dense and cracker like. We did not like it. The second pizza I kind of forgot about and it sat on the counter about 30 minutes before I baked it. It didn’t taste like the first pizza at all! The crust was so good! So I recommend letting it rise a half hour before popping it into the oven.
I shall had to keep adding water until it was a soft and kneadable dough. I live in a really dry area, but I would recommend adding your flour slowly so the dough doesn’t before too dense.
Thank you for your feedback, Anastasia. I’m not sure why your first pizza didn’t turn out well. I never let mine rest and they are never cracker-like!
Haha I’m super embarrassed because I think I used regular active dry yeast! That’s probably why mine needed some time to rise! I just made this recipe again tonight and noticed it said rapid rise. I normally use active dry. So my bad!
Aha, that would explain it! Thanks for letting me know, Anastasia! :)
LOVE LOVE LOVE this pizza. I will never order pizza again, it just can’t compare. I made a sauce with crushed tomatoes and a bit of balsamic and layered a bit of spinach under the cheese, and used mozzarella, aged cheddar, and parmesean and it made my night!
Hooray! Thanks, Allex! Your pizza topping combo sounds epic.
Kate, thanks for sharing this great recipe! (You need to dig out that Kitchen Aid because it worked great for making this dough)! :) I skipped the parmesan cheese but added some minced garlic and italian seasoning to the dough and it was wonderful. I ended up letting it rise for about 30 minutes while we prepared toppings, but I love the idea that I can skip that part, if I need to.
Each family member rolled their own dough and we ended up with 3 good size YUMMY pizzas. This will definitely be my “go to” pizza crust recipe.
I do not have a food processor. How would I make this easy pizza dough without one??
Thanks!
Hi Patti, that’s a great question. Since it doesn’t require much manipulation, I suspect you could mix it all together in a bowl. Might take some muscle, but I think it would work! Please let me know if you try.
Patti,
Do you have a Kitchen Aid? If so, it works great using the dough hook.
Thanks for letting us know, Kelly! So glad you are enjoying the dough!
This is my go-to pizza crust recipe and it’s delish! Recently I started using only 2 cups whole wheat flour + 3/4 cups milled flaxseed for the extra health benefits and it’s still amazing. Thanks for the great recipe :)
That’s a great idea! Thank you, Christeen!
Hi, thanks for the great recipe. I look forward to recreating this in my kitchen. But i have Dry Yeast.. Could u tell me if it would work the same way as instant yeast?
Hi, instant yeast is also dry yeast. I’m really not an expert when it comes to yeasted goods, so here’s a resource that might help!
I tried this today, but instead of parmesan I used shredded carrot. Worked out really well!
Interesting!!! Thanks, Jade!
tried this, turned out great, will use again and again
Hooray, thanks Vicky!
Great recipe. Love the ease. I added ground flax and chia seed to mine. Used this recipe for pizza waffles and a BBQ chicken pizza. Both were fantastic.
Thank you, Kathy! Glad you enjoyed the dough!
Hello! Wonderful dough! Have you tried freezing it? I wonder if I can “make ahead” and save some time later on.
Thanks!
Hi Ann, glad you’re enjoying the dough! I haven’t tried freezing it myself. Would love to know how yours turns out if you do!
Made this over the weekend and it turned out just about perfect. I’ve tried several whole wheat recipes over the years but this one may just be the best. Thanks for sharing, loved it.
Really glad to hear it, Tom! Thank you!
Oh my goodness, I have not been able to eat pizza because of white crust in like 15 years I am a diabetic. Gave up all white lost 65 pounds but miss my pizza like crazy… I’m am tired of calling around for 100 percent whole wheat everybody looks at you crazy. Tonight in the time it took my husband to go to store for cheese the dough was done and round out. Let me tell you thank you from the bottom of my heart….. This pizza was the best and now I can have pizza again thank you it’s crazy how whole wheat keeps my blood sugar steady. I had 3 pieces too. This is a go to on Friday night…. Love it so much flavor I put garlic in crust and the cheese to die for. Thank you linda
Linda, I’m so glad you found this recipe! I have a tendency to get hypoglycemic, and I also find that whole wheat flour makes all the difference, so all of my recipes are 100% whole grain! Hooray for eating pizza again!!!
Oh by the way aim going to try this with rye flour oh yea.
If you only need to use one pizza crust, could you freeze the other?
Scratch that! Read through some comments :)
I have made this many times — it is fast and fabulous– we love it! No planning necessary except to have the yeast and mozzarella in stock.
Happy to hear it. Thanks, Carol!
I use ground cashews as a substitute for Parmesan all the time and simply did the same with this recipe. It turned out fantastic.
Thanks, Tina! That’s a great idea.
Made this tonight for my large family of pizza lovers and it was phenomenal. Have tried MANY whole wheat crust recipes and this is by far the easiest, tastiest and perfect-est of them all! Used my stand mixer with great results. A house full of teens, tweens and a toddler thank you from the bottom of our hearts.
Hip hip hooray! Thank you, Carie!
Hi Kate, Just wanted to say the crust came out great. Very happy. I’ve had to watch my foods due to sugar levels in the past couple of years. I used to make a wonderful homemade regular white crust. I’ve tried a few recipes that I’d be allowed to eat, but all mixed white with whole wheat etc. Nothing came out great or something I could eat regularly anyway. Tried this, not expecting much and it was a great surprise and I’m very pleased. I have a healing support website on Facebook An Invitation to Heal ,where I share various related topics . I will refer anyone who wants to eat healthier your site. I’m a vegetarian as well so this comes in handy. All the best, Steve
Thank you, Steve! Glad this one turned out well for you!
Another stroke of genius – Excellent recipe!
A Sicilian friend of mine taught me to add a little Anise seed to the tomatoe sauce,which goes well with this crust…(as well as a glass of red wine !).
Thanks, James! Love your suggestions. :)
So yummy! Thanks for the great recipe. I have four kids under the age of 10, and all but one loved it!
Thanks, Lauren! Seventy-five percent approval rating, I’ll take it! :D
This looks great, but parmesan isn’t vegetarian unless it’s made without rennet, and at that point it isn’t parmesan anymore.
Hi Isabella, Whole Foods actually sells a great Parmesan made with microbial rennet that is vegetarian.
My husband and I love this pizza dough! I like that it is quick and easy but still uses yeast which makes it still a little light and fluffy. I made the mistake of making it the second time around with whole wheat pastry flour. Needless to say, I learned my lesson. This has become a family staple.
Thank you, Kimberly! I’ve made the same mistake with pastry flour before, that’s a no go!
I just came across your blog when I googled a healthy pizza dough recipe. I’ll definitely be visiting more often! I have a question about the pizza servings: will this recipe be enough for 4 adults? You said it makes two medium pizzas, but about how many inches across is each pizza? (I know it varies, but just an estimate to get an idea.) Thanks in advance and I can’t wait to try out this recipe!
Hi Erica, so sorry for the late reply. The pizzas are about 10-11″ in diameter. I think they would be just right for 4 adults.
How many calories are in your Easiest Whole Wheat Pizza Dough?
Hi Susan, I’m sorry, I don’t provide nutritional breakdowns because recipes are so variable when they’re made at home. My Fitness Pal offers a handy nutrition calculator that lets you input the URL for any recipe. Here it is: http://www.myfitnesspal.com/recipe/box (you’ll have to create a free account to use it). Hope that helps!
Thank you
Another great recipe from you! Fast food pizza has nothing on homemade pizza so I enjoy making my own from scratch. Thin crust is my personal fave and this whole wheat pizza crust did not disappoint. It is a little different upon first biting into a slice (because pizza dough isn’t typically whole wheat) but the delicious flavor and texture make it good-different!
I dislike having to wait for dough to rise and thankfully I didn’t need to with this recipe. I skipped out on food processing the dough and mixed it all by hand. I added a few more teaspoons of warm water to help it smooth out and it turned out well. All that was needed was some arm strength to knead and roll out that dough ;) Thanks for this easy and healthy recipe, Kate!
Thank you, Melanie! I’m so glad you enjoyed the dough. Yay!
amazing
Thanks! :)
Delicious crust and so easy. I did let mine rise but only because I had the time.
Thank you, Michelle!
Can you use this recipe to make Calzones or Pizza Pockets? I might try to make it this evening.
P.S. — I instantly winced when I read the KitchenAid comment. I’m the complete opposite of you. I love baking and flour and yeast and fussy pastries.I just don’t have the time on a weekday night to wait for breads/dough to rise, which is why I am here. The blue KitchenAid I desperately want is just too expensive of a purchase to make right now — I just got married last May and DH and I are saving and eliminating debt to buy a house. I registered for one, but I didn’t get it — plenty of other great stuff that I use everyday, but not that. This is an older post, so I hope that you’ve gotten more use out of the mixer — it’s a treasure in my eyes! :)
I made your whole wheat pizza dough. It was a breeze and so easy to work with. Thanks for figuring it out. Any thoughts on how to make a 100% whole wheat coffee cake or biscuits? They always come out heavy. Would love to cook with only whole wheat. (I grind my wheat into flour just before using it.)
Yum. ‘Nuff said.
This is the best pizza dough recipe I have ever come across. And I just love, LOVE, the fact that it’s whole wheat. Thanks for coming up with it and sharing!!
WOW! This was the best recipe for making homemade pizza dough! I used my Vitamix 7600 blender and it worked perfectly. I just borrowed blending directions from the Vitamix pizza dough recipe which I found online. Variable 10 for 5-sec to blend the dry ingredients. Variable 6 with short pulses while slowly adding liquid until ball forms, then an additional 30 pulses after scraping sides.
Your recipe will definitely be in my permanent rotation.
Thanks so much Kate!
I have grumbled much lately that pizza, arguably a food group itself, is becoming impossible because I’m OFF the white flours. Then I found this recipe. I have a cast iron pan that works for all manner of things so I tried it with this. I usually run from “rolling pin” recipes, but this one was minor rolling pin intensive. I can my own pizza sauce without salt and used it. I added more cheese because I think the cheese is most of the pizza. I cannot tell you what a wonderful pizza I had. The crust was uniformly thin and crisp to crunchy, and chock full of flavor with the Parmesan(I use a mix of Parmesan, Romano and Asiago cheeses) and I thought smoked salt was my secret but you’ve made it the world’s now so I’ll never be able to buy it again because everyone will get there first :). Thank you for a recipe that did not scare the tar out of me and made the best pizza I’ve ever made!
such an AMAZING and TASTY recipe :)
thank you