Recipe

Earthy Quick Pizza Dough Recipe

A fast, herbal and nutty pizza dough with olive oil, whole wheat, and dried herbs for big flavor and crisp edges.

By Matt Campbell

•

4.8

Hands stretching pizza dough on a floured counter with olive oil and dried herbs nearby

If you have ever stared into the fridge and thought, I want pizza but I do not want a project, this dough is your new best friend. It is quick, forgiving, and built for flavor. We lean into earthy whole wheat, a little olive oil richness, and a hit of dried herbs so the crust tastes like something even before the toppings show up.

The vibe here is herbal and nutty, with crisp edges and a tender middle. It is weeknight-friendly, but it still gives that small thrill of making your own dough. Also, if you get a little flour on your shirt, congratulations. You are doing it right.

Rustic baked pizza on a sheet pan with blistered edges and herbs on the side

Why It Works

Big flavor, fast: whole wheat plus herbs gives you a crust that tastes seasoned, not bland bread.
Easy to handle: olive oil keeps the dough supple so it stretches without a wrestling match.
Crisp edges, cozy chew: the blend of all-purpose and whole wheat balances structure and tenderness.
Flexible timing: you can use it after a short rise, or park it in the fridge for later.

Pairs Well With

Garlic Butter Green Beans
Simple Arugula Salad with Lemon Vinaigrette
Sheet Pan Roasted Broccoli with Parmesan
Quick Tomato Basil Soup

Storage Tips

How to Store This Dough

In the fridge (best for tomorrow pizza)

Coat the dough ball lightly with olive oil, tuck it into a covered container, and refrigerate up to 3 days. Cold dough is easier to shape and often tastes even better. Let it sit at room temp for 30 to 60 minutes before stretching.

In the freezer (future you will be grateful)

Oil the dough, place in a freezer bag, squeeze out air, and freeze up to 2 months. Thaw overnight in the fridge, then bring to room temp before shaping.

Par-baked crust storage

If you want ultra-low-drama weeknight pizza, par-bake the stretched dough at 475°F for 4 to 5 minutes, cool completely, then wrap and refrigerate up to 2 days or freeze up to 1 month. Top and bake straight from cold or frozen, adding a few extra minutes.

Same-day game plan

Start preheating the oven (and stone or steel, if using) as soon as the dough goes into its quick rise. By the time you shape, the oven is hot and you are on track for pizza in about an hour, give or take your oven.

Common Questions

Can I make this without whole wheat flour?

Yes. Use all-purpose flour for the full amount. You will lose some of the nutty flavor, so consider adding an extra pinch of dried herbs and a tiny bit more salt.

Do I need a stand mixer?

Nope. A bowl and your hands work great. Kneading by hand takes about 6 to 8 minutes.

Can I use instant yeast?

Yes. Use the same amount. Skip the blooming step and whisk the instant yeast into the flours and dried herbs, then add the warm water, honey, and oil. Your rise time may be a little faster.

Why dried herbs in the dough instead of on top?

Because it seasons the crust from the inside out. You get that subtle herby aroma in every bite, even on the bare edge.

My dough keeps shrinking back. What did I do wrong?

It just needs a nap. Cover it and let it rest 10 minutes, then stretch again. Resting relaxes the gluten and makes shaping easier.

Can I cook this on a sheet pan instead of a pizza stone?

Absolutely. Use a heavy sheet pan, preheat the oven fully, and if you want extra crispness, preheat the pan too. Just be careful when sliding the dough onto a hot pan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough whisk
Baking sheet or pizza stone/steel
Parchment paper (optional but helpful)
Bench scraper (nice to have)

I started making this dough when I realized I was buying pizza for the crust as much as the toppings. I wanted that herby, toasted edge that tastes like you meant to do it. Whole wheat and olive oil got me the nutty backbone, and a little dried oregano and thyme made the kitchen smell like an actual pizzeria instead of, you know, my apartment on a Tuesday. Now this is my default when the group chat says pizza night and nobody wants to wait two hours.

Earthy Quick Pizza Dough Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 60 minutes plus preheat time

Servings 2 (makes 1 large thin crust or 2 medium pizzas)

Ingredients

1 1/4 cups (300 g) warm water (about 105°F to 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon honey or sugar
2 tablespoons (27 g) olive oil, plus more for the bowl
2 1/2 cups (300 g) all-purpose flour, plus more for shaping
3/4 cup (90 g) whole wheat flour
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder (optional, but highly recommended)
1 tablespoon (7 g) ground flaxseed or finely ground sunflower seeds (optional, for extra nutty vibe)

Optional for dusting: fine cornmeal or semolina

Note on measuring: Cup measurements can vary a lot. If your dough feels sticky, add flour a tablespoon at a time. If it feels dry, wet your hands and keep kneading.

Instructions

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.

Nutrition information is estimated.

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