Earthy Quick Pizza Dough Recipe

Wake up the yeast. In a large bowl, whisk warm water, yeast, and honey. Let it sit until foamy, about 5 minutes. If it does not foam, your yeast might be old or the water might be too hot or too cool.

Add the flavor builders. Whisk in olive oil. Add the all-purpose flour, whole wheat flour, salt, oregano, thyme, garlic powder, and flaxseed (if using). Stir with a spoon until you get a shaggy dough.

Knead. Turn dough onto a lightly floured counter and knead until smooth and elastic, 6 to 8 minutes. This is a higher-hydration dough, so it should feel slightly tacky to the touch but not gluey. If it is sticking to everything, dust with a little flour. If it feels dry or stiff, wet your hands and keep kneading.

Quick rise (and start preheating). Lightly oil the bowl, add dough, and turn to coat. Cover and let rise in a warm spot until slightly puffy, 20 to 30 minutes. While it rises, start heating the oven.

Heat the oven. Set oven to 475°F. If using a pizza stone or steel, place it in the oven while it preheats and give it at least 30 minutes at temperature for the best bottom browning. If using a sheet pan, you can lightly oil it or line with parchment. (Optional crispness move: preheat the sheet pan too.)

Shape. Divide dough into 2 pieces for medium pizzas or keep whole for 1 large. On a floured surface, press into a disk, then stretch into your desired shape. Aim for about 12 inches for 1 large or about 10 inches each for 2 mediums. If it fights you, cover and rest 10 minutes, then continue.

Top and bake. Transfer to your pan, parchment, or peel. Add sauce and toppings (go lighter than you think for better crisp edges). Bake 10 to 14 minutes until the crust is deep golden, the cheese is bubbling (if using), and the underside is browned and crisp.

Finish like you mean it. Rest 2 minutes, then slice. A quick drizzle of olive oil and a pinch of flaky salt on the crust edge is not mandatory, but it is the kind of decision you will not regret.