The first time I made homemade pizza dough was last summer, and I will never go back. What motivated me to try it was when I looked at the ingredient list of the store bought dough I used to buy, it’s filled with junk! This recipe only has five ingredients, and is SO worth the extra step. I think the best way to describe it is “fresh”, it just tastes so much better!
Whole Wheat Pizza Dough
- 1 1/3 cup warm water
- 1 packet yeast (1/4th oz.)
- 3 1/2 cups whole wheat flour (you can do half whole wheat and half all-purpose flour if you don’t love the taste of whole wheat flour)
- 1 teaspoon sea salt
- 1/4 cup olive oil
- In a large mixing bowl combine yeast and water. Stir in the flour and salt and mix well. Mix in the 1/4 cup olive oil. Kneed by hand until soft and elastic, about 3-5 minutes. Note: you can use a stand mixer for this step but I’ve had better results doing it by hand.
- Take dough ball out of bowl and rub with a bit of olive oil. Place it back in the bowl and cover the bowl with a dish towel. Let the dough rise until it has doubled in size, about an hour to an hour and a half.
- Cut the dough ball in half so that you have two evenly sized pieces of dough. If making one pizza freeze the extra dough for later (just let it thaw in the fridge before you want to use it). Roll or hand toss to the desired thickness. I toss it in my hands and then press it out evenly onto a greased pizza pan. Top with your favorite toppings and bake at 425 degrees for 12-15 minutes.
I couldn’t decide what kind to make so I did half your standard pepperoni and veggies, and half pesto, feta, artichoke and veggies. YUM!