I first started out with my homemade whole wheat pizza dough that I made quite a long time ago. The batch makes two pizzas worth of dough so I usually make one pizza and throw the other dough ball in the freezer. This makes it super easy when I want pizza on a whim. In fact, I wasn't planning on making pizza tonight so once I had figured out we had all the ingredients and took out the dough it was around 2:30PM. The dough defrosted in time, but its still probably best to defrost it over night in the refrigerator so it can defrost all at the same time (my dough ball was still cold in the middle while the outside was room temp because I didn't do this.) I'm proud to say that this is my very own recipe; and I'm very proud of it. Every single time, the pizza dough comes out absolutely fabulous. :D This will give you a nice bubbly crust that is nice and thick.
Whole Wheat Pizza Dough
4 1/3 cup white whole wheat flour
1 1/4 teaspoons salt
2 teaspoons yeast
3 tablespoons olive oil
1 tablespoon brown sugar
1 3/4 cups water (warm)
3 tablespoons vital wheat gluten
1 tablespoon flaxseed
1 teaspoon each of dried basil,oregeno,garlic, or any other seasonings you have that would work well
dash of red pepper flakes
Add yeast to warm water while you prepare/measure all the other ingredients. Into the bread machine add yeast/water mixture, sugar, and olive oil. Then add all of the dry ingredients but reserve 1/3 cup of the flour (I like to put salt last just as a precaution so it doesn't touch the yeast). Start bread machine on dough cycle. Watch and add the extra flour if it looks too wet. Once dough cycle is done, punch down dough and cut into two pieces. Each dough ball should be approximately 1 pound 3 ounces. Rub each ball with a little olive oil (not a bunch, just enough to keep things from getting dry) and wrap in saran wrap. Freeze (and use within 3 months) or refrigerate (up to 6 days). This dough is best after spending the night in the fridge, so do not use immediately. When ready to use, remove from refrigerator 2 hours prior to allow it to come to room temperature (keeping it wrapped).
Okay! So there you go, this is my tried and true pizza dough recipe so its basically fool proof :D Sorry I don't have directions for kneading by hand but I'm sure a quick google search can provide you with some.
Beware this dough likes to expand like nobodies business!
This is enough dough for one big (12 to 14 inch) pizza but I wanted to try two different toppings so I decided I would just cut it in half.
First you get out a big knife, a cutting board, and scale (handy, but you don't need it)-
Okay so on to the TOPPINGS! No pizza is complete without them, I tell ya. Back to my inspiration: I was looking over at How Sweet It Is and she had made this fabulous roasted vegetable and goat cheese flat bread (link is at the beginning of this post) . I took her recipe and halved it for my half-sized pizza.
For Goat Cheese Pizza: pesto (as the base; Jessica did not use this in her flatbread recipe), mozzarella (wow I just spelled that "mossarelly"...its late) cheese, parmigiano reggiano cheese, goat cheese, and roasted vegetables (not shown)
For both, minced garlic :D
Okay back to that delicious dough :P
After I separated em into two pieces, I stretched them into circles. Feel free to toss the dough up in the air; have some fun! The good thing is the pieces of dough are small enough so you won't ruin them by tossing them up a couple times.
|You want it about yay thick.|
|"I'm ready for toppins' all ready!!"|
|poking it is quite fun :D|
Alrighty, now for the best part! I added all the crazy toppings and gave each pizza a dash of red pepper flakes and Italian seasoning (as if there wasn't enough in the dough :P)
|Ready for the oven!|
I use a pizza stone (really it's just terracotta tiles purchased at home depot for about $1.50 each, I use 2 and half tiles)
Here's what my oven looks like pre-bake-
A pizza stone can really rank up there in price so this is a much more cost effective way to cook pizzas and bread and they work just as well (just maybe not as pretty, and much more breakable; see that crack on the top left?)
If you're using a pizza stone you want to put it in there while the oven is cold, then set the oven to 475 degrees and preheat for 30 minutes so the pizza stone gets nice and hot (it retains heat).
After about 9 minutes in the oven dinner was ready!
Served with a romaine salad on the side.
|Plus salad that I got after.|
Okay, it's way too late but I really wanted to squeeze this post in. Goodnight!