Pizza is a weekly occurence around here. I mean, seriously - what's not to love about pizza?
At first we bought wheat dough from the store, but then (as with everything else in our eating lives) we figured we could probably make the same thing - if not better - in our own kitchen.
Do you think that making your own pizza dough is hard? Because it's totally not! There's no need to be intimidated, and you know what? Even if your dough doesn't rise to pillowy perfection, who cares? It will still taste good, provide all those lovely benefits that a homemade dough provides (i.e. no weird ingredients or leaveners or conditioners), and most importantly still be able to do its job -- which is act as a transporter for cheese, pesto, chicken, and veggies to your mouth.
The dough takes all of 7 minutes to mix (and you can even do it with a dough mixer if you're fancy like that). Then it has to rise for at least 20 minutes, which essentially is the time you need to prep all your pizza ingredients anyways. Try it out! And tell us how it goes.
100% WHOLE WHEAT PIZZA DOUGH
1 cup lukewarm water (110F)
1 tsp turbinado sugar
2 1/4 tsp (1 packet) instant or active dry yeast
2 1/2 cups whole wheat flour
2 tsp turbinado sugar
1 tbsp olive oil
Preheat oven to 450F.
Dissolve 1 teaspoon turbinado into the warm water and add the yeast in this mixture. Let stand for 5 minutes.
Combine 2 cups of whole wheat flour (you should have 1/2 cup flour set aside) with remaining 2 teaspoons turbinado in a mixing bowl.
Create a well in the flour/sugar mixture and add 1 tbsp olive oil. Dump in the yeast/water and fold with a rubber spatula.
Knead in remaining wheat flour 1/4 cup at a time until the dough is well combined and there is no more flour left in the bowl. Divide into 2 balls.
Place dough balls in 2 lightly greased bowls, cover with a towel, and set aside in a warm place to allow dough to rise for 20 minutes (or longer, if you like a fluffier crust).
After 20 minutes, punch the dough down, re-knead, and it's ready to roll out!
Add pizza ingredients and bake for approximately 12 minutes.
Nutritional Information (1/16th recipe or 1/8th of a ball): 80 calories, 14g carbs, 1.2g fat, 2.5g protein
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