Quick-Rise 100% Whole Wheat Sourdough Pizza Crust

Name: Quick-Rise 100% Whole Wheat Sourdough Pizza Crust
Total time: 3 min
Yield: 2 people
Ingredients: 0.75 cup Sourdough Starter (Active); 0.66 cup Warm Water; 2 cup Whole Wheat Flour; 2 tbsp Vital Wheat Gluten; 1 tsp Sea Salt; 1 tbsp Olive Oil; 2 tbsp Semolina (for dusting)

Vegan • Vegetarian • Dairy-FreeHigh ProteinBakingDinnerDate NightItalian

Medium

660kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fast-fermenting, hearty 100% whole wheat sourdough pizza dough that uses a double dose of starter for a quicker rise, and vital wheat gluten for the perfect chewy texture.

When you are craving a homemade pizza night but don't want to wait 12 to 24 hours for a traditional slow fermentation, this Quick-Rise 100% Whole Wheat Sourdough Pizza Crust is the ultimate game-changer. By deliberately using double the amount of active sourdough starter, we rapidly accelerate the fermentation process, meaning you can mix the dough in the afternoon and have it ready for dinner the exact same evening. The beauty of this Quick-Rise 100% Whole Wheat Sourdough Pizza Crust lies not just in its speed, but in its robust, earthy flavor. Because we are using entirely whole wheat flour, the crust develops a deeply nutty, rustic character that pairs phenomenally well with rich tomato sauces and fresh cheeses. However, whole wheat can traditionally make pizza dough dense or prone to tearing. That is exactly where the addition of vital wheat gluten swoops in to save the day! The vital wheat gluten reinforces the dough's structural integrity, replacing the elasticity that the sharp bran particles in the whole wheat flour tend to slice through. This ensures your crust remains wonderfully chewy, supple, and capable of holding a beautiful shape without snapping. Finally, a generous dusting of semolina right before you stretch the dough creates that iconic, crispy pizzeria-style bottom. Enjoy your Quick-Rise 100% Whole Wheat Sourdough Pizza Crust topped with your favorite fresh ingredients!

Ingredients

200 g Sourdough Starter (Active)
150 ml Warm Water
250 g Whole Wheat Flour
15 g Vital Wheat Gluten
6 g Sea Salt
1 tbsp Olive Oil
30 g Semolina (for dusting)

Instructions

1
In a mixing bowl, combine the active sourdough starter and warm water, stirring gently until the starter is mostly dispersed.
2
Add the whole wheat flour, vital wheat gluten, and sea salt to the bowl. Mix with your hands or a stiff spatula until a shaggy dough begins to form.
3
Pour the olive oil over the dough and begin kneading it inside the bowl until the oil is fully absorbed and the dough feels cohesive and slightly elastic (about 5-8 minutes).
4
Cover the bowl with a damp towel and let the dough rise at room temperature for 1.5 to 2 hours. Because of the double starter, this bulk fermentation is much faster than usual, so watch for the dough to visibly puff up and increase in volume by about 50 percent.
5
Turn the dough out onto a lightly floured surface and divide it into two equal portions. Gently shape each portion into a tight, round ball.
6
Cover the dough balls and let them rest for 30 to 45 minutes to relax the gluten. Meanwhile, place your pizza stone in the oven and preheat it to its highest setting (usually 250°C to 280°C).
7
Sprinkle a generous layer of semolina onto a flat surface or a pizza peel. Flatten one of the dough balls and gently stretch it outward from the center, pressing the air toward the crust.
8
Top with your favorite sauce and cheese, then carefully transfer the pizza to the hot pizza stone in the oven. Bake for 8 to 12 minutes, or until the crust is deeply browned and crispy.

Chef's Tips

•If the dough feels excessively tight while stretching, let it rest for another 10 minutes to allow the gluten to relax.
•Keep a close eye on the dough during the first rise. If your kitchen is very warm, it may puff up even faster than 1.5 hours.
•The semolina dusting is crucial—it prevents the wetter whole wheat dough from sticking to your peel or counter and adds a fantastic crunch.