Pizza doesn’t have to be off-limits anymore. Make your pizza at home from scratch and healthify it by making whole wheat crust. This is one of our favorite things to make. Here is how to eat pizza without feeling guilty:
Whole wheat pizza dough: (101 Cook Books)
- 4½ cups whole wheat flour
- 1¾ teaspoons salt
- 1 teaspoon instant yeast
- ¼ cup olive oil (optional)
- 1¾ cups water, ice cold
- Semolina flour OR cornmeal for dusting
- Fresh mozzarella (do not use processed cheese, it will burn in the oven)
- Tomato paste
- Fresh basil
- Fresh tomatos
1. Stir together the flour, salt, and instant yeast in a bowl (or in the bowl of an electric mixer). Stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment). If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Cut dough to size desired and roll into a ball. Sprinkle flour over the dough. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan. Mist the dough generously with spray oil and cover with saran wrap. Refrigerate overnight – 3 days
3. On the day you plan to make the pizza, remove the dough from the refrigerator 2 hours before making the pizza. Dust the counter with flour and spray with oil. Let dough rest on top of the flour and oil for 2 hours at room temperature. Dust your hands with flour and gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with saran wrap and let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone on a rack in the lower third of the oven. Pre-heat oven to 500-580 degrees. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift dough off of the counter. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. You can also roll out by hand or use a rolling pin to flatten out the dough.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.