The other night in search of dinner I stumbled on a stellar pizza joint (yelp helps)… i fell in love again. I’d almost forgotten how wonderful and universal pizza is. Admittedly, i reframe from eating Pizza due to the copious amounts of cheese that covers its glorious surface. However, You can actually ask for just a sprinkle of cheese and extra sauce… genius! P.s. This stellar joint is called Zaffiro’s if you have never been. The thin crust will blow your mind.
I remember my elementary days when we had pizza once a week and it was the BEST day of our week (besides field day)… “Pizza Friday”… sigh. Unfortunately, i cannot turn back the clock and return to “pizza friday”. However, fortunately, my mother taught me how to make my own… from scratch. Sigh.
Thus… Whole Wheat Pizza. It tastes so GOOD. I did half and half… half with lots of cheese for the BF and the other half with just a sprinkle and roasted veggies (I used the roasted veggies from my Basil Quinoa Salad Recipe). Make sure you split the dough in half or you will get a crazy thick pizza crust for just a normal size pizza.
After you have mixed and kneaded (no more than ten times), cover with wet towel, place in microwave, and let the rising begin. Allow 1 hour.
When your dough has doubled in size
split it in half and let it rise for another 45 minutes (at least)
Roll it out… stretch it out with your palms and cover with your favorite toppings. Bake for 15 minutes and enjoy.
Whole Wheat Pizza
- 1 teaspoon white sugar
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 1/4 cups all-purpose flour
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.