Ever feel like Pizza but do not want to leave the house or order delivery? It happens to me the odd time. There are not a lot of great pizza joints around here other than – what I call the prefab chain pizza stores that really don’t taste the best.
Every time I travel or am on vacation I order pizza. I always try the mom and pop joints as the dough is usually homemade and not laced with preservatives. I love when the sauce is not oozing out the sides and the toppings do not weigh 3 lbs.
Usually take out pizza is heavy on the salt but if you make it at home and use real” ingredients you are in full control.
So lately I have been experimenting with some homemade dough to kick things up a notch. This dough recipe comes from Everyday Food by Martha Stewart. I really enjoyed this recipe as it turned out really well. For me pizza is all about the crust! Toppings are good but I am a huge fan when it’s light on the toppings and sauce but heavy on the crust.
If you are interested in a new whole wheat pizza dough, I highly recommend this recipe. It is very simple and produces a great texture. I opted for a thin crust and left the pizza on the stone for a little crunch. YUM!
- 1 1/2 Cups Warm Water
- 2 Packets (1/4 Ounce Each) Active Dry Yeast
- 1/4 Cup Olive Oil
- 2 Tbsp. Sugar
- 2 Tsp. Salt
- 2 Cups All-Purpose Flour
- 2 Cups Whole Wheat Flour
- Pizza Sauce
- Turkey Bacon
- Light Mozzarella Cheese
- Place water in large bowl – sprinkle with yeast.
- Let stand until foamy (about 5 minutes).
- Brush another large bowl with Olive Oil.
- In bowl with yeast, whisk sugar, oil and salt. Stir in flours until a sticky dough forms.
- Transfer to oiled bowl (brush top of dough with oil).
- Cover dough with plastic wrap and let stand in a warm place until it doubles in size (about an hour).
- Turn dough onto a well floured surface and knead until smooth.
- Preheat oven to 400°.
- Prepare in shape of pizza and begin to assemble pizza dough.
- Spread sauce and then some cheese.
- Add toppings from above, top with cheese and bake until golden brown and cheese has melted.
- Time varies depending on the thickness of your crust (12-20 minutes).
- Top with cheese and bake.
Zesty Tip: For ease of use, make the dough in double or triple batches and then freeze the dough in either balls or individual shells. This will save you a lot of time in the future as you have to let one batch of dough rise … so you might as well have 3 batches rise.
Question of the Day: What is your favorite type/kind of pizza crust?
I hope you have a great start to your week.