Mmmmm.. pizza!! Who doesn’t love it? And the best kind is definitely homemade! Not only do you get to pile it up with all the things you love, but there is something satisfactory about NOT paying 20 bucks for a loaded pizza! Plus pizza dough is one of those great things you can prepare ahead of time then thaw out to make a fresh pizza anytime (see notes below).
I have tried several different pizza dough recipes, but this is my favorite. The bread flour gives the crust a light and chewy texture while the wheat flour provides a rich flavor and an added health benefit. You can substitute all purpose flour in the recipe, however this would result in the crust being less chewy and knock your health value down. Top it however you like; keep it simple or go crazy, load it healthy or hearty the options are endless (by the way, I have a great recipe coming for a roasted veggie pizza). Enjoy!
Crispy Chewy Wheat Pizza Dough (Print Me)
Yield: 2 pounds, enough for two 14″ pizzas
2-2 1/4 cups bread flour
2 cups whole wheat/white wheat flour
1 envelope (2 1/4 tsp) instant or rapid raise yeast
1 1/2 tsp salt
3 Tbsp olive oil
1 1/2 cups warm water (110º)
In a stand mixer or food processor mix 2 cups of the bread flour, wheat flour, yeast, and salt to combine (you can make this dough without either, just combine ingredients by hand). Add the oil and water and mix until a rough ball forms. Let the dough rest for 2 minutes, then mix for 30 seconds longer. Using the hook attachment on a stand mixer or by turning the dough out onto a lightly floured counter, kneed the dough into a smooth, round ball. Place the dough in a large, lightly greased bowl and turn once to coat in oil. Cover bowl with greased plastic wrap. Let rise in a warm place until nearly doubled in size (1-1 1/2 hours).
When you are ready to make your pizza, place a pizza stone (**which is vital to the success of your pizza) in the oven and preheat to 500º. Divide the dough in half then on a lightly floured surface roll the dough into 2-14 inch crusts. When your pizza stone is good an hot (at least 15 minutes) CAREFULLY pull it out of the oven and place your dough on it. Top with your favorite sauce and toppings and bake until cheese is melted and crust is golden brown (approximately 15 minutes).
**Why it works:
Preheating your pizza stone is vital in pizza making to ensure the crust is crunchy on the outside and chewy on the inside. When you place the dough onto the hot stone it starts cooking the crust immediately which allows the crust to cook thoroughly without burning your toppings. If you don’t own a pizza stone you can pick one up cheap at your local superstore, I absolutely recommend it for homemade pizza!
To make ahead:
Do not allow the dough to rise, instead wrap it in greased plastic and refrigerate for up to 16 hours. When ready to use let the dough sit at room temperature for 30 minutes before using.
To freeze the dough for later use:
Let the dough rise as directed, hen divide the dough in half and wrap the halves tightly in greased plastic and freeze for up to a month in freezer proof bags. When ready to use thaw the dough on the counter for 2-3 hours, or overnight in the the refrigerator.
Recipe from: America’s Test Kitchen Healthy Family Cookbook