A few months back I posted a homemade pizza recipe that wasn’t exactly homemade (whoops.) It was assembled at home, but the dough was defiantly not made at home. Why, I’m sure you’re asking, am I about to post another homemade pizza recipe with store-bought dough… we’ll I’m not. I done did this all by myself (and the help of Jenna’s recipe from Eat Live Run.) Can store-bought dough be this thin and crunchy? Doubt it.
Making my own dough for the first time was a bit daunting. I don’t know why, but to me yeast is the real deal when it comes to baking, and I for one have been okay lingering in semi-baker limbo with no need to commit either way.
It’s official, I’m a baker!
I am never ever buying store-bought dough again (unless I’m in a huge rush and don’t have an hour for it to rise, and well okay so maybe not never ever, but MOST of the time I’ll just make it myself.)
I found it easy to have everything all measured out like I was on a cooking show or something. (ahh I can dream right?)
The part I was most worried about was the water being too hot. I didn’t want to kill my yeast, and the directions just said warm water.. how warm is warm? Well I came up with a pretty technical operational definition for how to know when water is warm: You can stick a finger in it and not get burned. Sounds ’bout right, and it worked just fine.
After the yeast and water are hanging doing their thing, just add everyone else (salt and flour) to the party. I used an electric mixer and mixed until everything was just about coming together.
Then I turned out the dough to a lightly floured surface and began kneading for about 3 minutes until the dough was smooth.
This took no time at all. Then just a little drizzle of evoo.
Back into the bowl and cover with a kitchen towel for an hour.
Ta Dah! Kinda looks like a heart, right?
The recipe makes 2 large pizzas, I was feeling the self-control so I froze half. Then I cut the other piece in half and had myself 2 little pizzas to assemble.
On a lightly floured surface roll out the dough starting from the middle.
Any size or shape will work, just as long as it’s thin. I found it best to transfer the dough to the baking sheet after rolled out but before adding my toppings.
For each pizza I smothered the crust with garlic and a bit of oil before adding my toppings (ya know for a little extra flava.)
One pizza Margarita and one prosciutto, goat cheese, onion, thyme pizza. Equally delicious!
They only took about 15 minutes to bake in the oven and came out perfectly crispy. Not whole wheatish at all and I think that’s because I used whole wheat pastry flour. I wanted to use all whole wheat pastry flour, but I ran out and had to use 1 c. AP. Next time I’m going all whole wheat. I always substitute it 1:1 for white and have had no problem, because it’s a lower-protein flour it doesn’t form as much gluten as other flours which explains why it doesn’t taste like garlic cardboard when I take a bit.
I’d call this a whole wheat pizza success! In fact I would never know it was whole wheat if I wasn’t the one making it, so simple to make and way healthier than anything you get at the store or delivered.
So next time you’re thinking pizza, think whole wheat pastry flour and just do it. You won’t be sorry!
p.s. yes I know it’s Thanksgiving week, and this is so not Thanksgiving-y but you could always throw a bunch of leftovers on top, use gravy as a sauce and have yourself a Thanksgiving pizza like no other.
homemade whole wheat pizza dough slightly adapted from Eat Live Run
makes 2 large pizzas
2 1/2 cups whole wheat pastry flour
1 tbsp olive oil, plus more for drizzle
1 1/3 cup warm water
1 packet yeast
1.5 tsp sea salt
1. In a large mixing bowl, combine the warm water and yeast. In a separate bowl, sift together the two flours.
2. Next, add in the flour and salt to the bowl and mix with an electric mixer for a minute or two, drizzle in the oil and continue to mix until everything just starts to come together.
3. Take dough out of bowl and begin to knead the dough until it is combined and smooth, about 3 minutes.
4. Rub the dough with olive oil, place back into the bowl, cover with a dish towel and let rise for an hour.
5. After an hour, the dough should have doubled in size, it makes two large pizzas so start but cutting it in half and either make 2 pizzas or freeze half. I also cut the half into halves to make to small pizzas, whichever you like.
6. Then just roll out the dough, add toppings galore and bake at 425 degrees for 10-15 minutes.
Tags: Pizza, Whole Wheat