I’ve always loved pizza – any way you slice it. When I was younger growing up on a farm, my sister and I made pizza from scratch many Saturday nights. We’d enjoy it for supper and then have leftovers for breakfast on Sunday morning before we went to church. I still like pizza, but now I’m a bit more conscientious on the ingredients. One thing I really like to use is homemade whole wheat pizza dough for the crust. There a lots of variations on the Internet on pizza dough, so thought I’d put my version down….
Whole Wheat Pizza Crust
3 – 3 1/2 cups whole wheat flour
1 1/2 cups warm water (I make sure it’s warm to the wrist)
1 Tbsp yeast
1 tsp sugar
1 tsp salt
1 Tbsp Extra Virgin Olive Oil
1. Measure out the warm water and add sugar and yeast. Stir and let set 5-10 minutes until foamy. (If it doesn’t get foamy, the water is either too hot and you killed the yeast or too cold and it can’t “grow.”)
2. After the yeast mixture has become foamy, add the salt and olive oil.
3. In a medium sized bowl, add 3 cups flour. Pour in the yeast mixture and stir until combined. Add more flour if needed.
4. Put the flour mixture on a cutting board that has been lightly floured. Knead for 5-10 minutes until dough is smooth and elastic. Add more flour as needed.
5. Lightly oil the dough, put back in bowl, and cover with a dish towel. Let sit 1/2 hr to 1 hr or until dough has doubled in size. Punch dough down and knead a few more minutes. Put back in bowl, cover, and let rise another 30-45 minutes.
6. The dough should now be ready to make some fabulous pizza. I roll it thin and bake the pizza on a cornmeal “floured” pizza baking stone.
Sometime I will put together a recipe for the rest of the pizza. We usually just “throw” things together and then bake, so need to do some measurements.