This recipe is nothing amazing, but it sure beats spending an arm and a leg on pre-made pizza dough from the store. Plus, you get to control what goes into it. And I love controlling what goes into my baked goods. (HFCS, I’m talking to you.)
What you will need
- Food processor
- Saran wrap
- Pizza stone (optional)
- 1 package dry yeast
- 1 1/4 cups lukewarm water
- 1 1/2 cups whole wheat flour
- 2 cups all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon honey (or sugar)
- 1/2 teaspoon salt
Mom it down!
Add the yeast and water to your food processor. Proof it for five minutes. Add everything else.
Mix it up until a ball forms around the blade.
Remove the dough from the mixer and knead it for a bit on a lightly floured surface. Separate the dough into four balls. Place all four balls in a dish, cover it with saran wrap and refrigerate! You’re finished!
Let that chill in the refrigerator for at least 2 hours. (Although, I bet you can cut a corner or two here.)
When you’re ready to make your pizza, let the dough reach room temperature first. Roll it out and go to town.
The dough will last up to three days in the refrigerator. So, you can have pizza one night, and calzones the next. (Or you can feed it to a cat who’ll eat anything.)
Unfortunately, I do not have a picture of the finished pizza because I ate the subject so fast.
I’m a pizza purist. I like my pies simple. Give me some garlicky sauce, a bunch of cheese and maybe some fresh basil and I’m happy. But my husband turns his into a mountain of stuff. It’s crazy. He abuses his pizza. When he’s done with it, it takes a paint scraper to get it off the surface.
So, if you abuse pizza like my husband, I recommend you either par-bake your crust for a few minutes or flour the heck out of your surface. (Or you might look into getting some therapy and figure out why it is you’re ruining something so perfect.)
Lastly, you don’t need a pizza stone to cook your pizza, but it does help. The only important part is making sure the oven is good and hot and whatever surface you plan on laying your pizza on is as well. It makes for a much crispier crust.
I have added more whole wheat flour and less all-purpose. I have used sugar instead of honey or omitted the sweetener all together. I have added some flax to the crust as well. I also recommend trying some grated parmesan. Toby Joe usually coats the top in a little olive oil as well.
I reckon you can get creative with this—spice it up, baby!
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