Whole Wheat Pizza Dough
Next time you make a pizza at home (such as Honeymoon Pizza!), I would like to encourage you to make your own dough. It isn’t incredibly difficult; it just requires some forethought and time.
And it tastes so much more delicious!
Don’t be afraid of yeast. It’s not terribly difficult to work with. One of the biggest mistakes is to rush rising times… Just don’t rush the dough, and things will be great!
Start with your dry ingredients.
Add the wet ingredients and mix it together as good as you can. It will be lumpy, and not very uniform.
Dump it on the counter. You might need to flour the counter, but I usually don’t.
You want to knead the dough a few times. If it’s not cooperative, turn the bowl over on top of this mess, leave it for five minutes, and then try again. I usually have to do this step!
After you’ve kneaded it a few times, it will come together and look more like dough. Spray or oil the bowl you mixed it in. Put the dough in, and turn it over to coat the top.
Cover the dough and let it rise until doubled. You can put the dough in the refrigerator for the rise time if you want. This would be useful if you made the dough in the morning, to use for dinner that night. You can tell that I went from daylight to overhead lighting with these pictures…
Now, you’re ready to roll! This recipe makes one thin 14-inch diameter round crust. Double the measurements for a thicker crust.
Dust the pan you’re using with cornmeal. Be generous with the cornmeal; you don’t want the pizza to stick to the pan. I pre-bake the crust a couple of minutes. This step is optional, but I think it helps the dough bake more evenly. I also like to use a pizza stone. I put the stone in the oven while it preheats, then remove it to put the dough on top once it’s rolled out. Just another thing that makes the crust crispy.
Whole Wheat Pizza Crust
Adapted, just barely, from Smitten Kitchen
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water
1 tablespoon olive oil
Mix together dry ingredients. Add water and oil, stirring together. Dump all onto a floured surface and knead together. If not easy, cover with bowl for 5 minutes, then try again. Oil the bowl, turn dough inside to coat. Cover in plastic wrap and let rise until doubled (1 to 2 hours at room temperature). Gently press the air out of dough. Let rest 20 minutes under plastic wrap. Sprinkle pizza pan with cornmeal and preheat oven to highest temperature. Roll out dough until 14-inches in diameter. Pre-bake crust 1 to 2 minutes (optional). Top with toppings. Bake about 10 minutes longer. Can be made ahead and refrigerated for rise time (doubling).
Makes 1 14-inch diameter thin, round crust.