There is a part of me that could live on nothing but pizza and hamburgers. For. Ever. Thankfully, I have some level of self control and I enjoy other foods, so I haven’t resorted to living at Five Guys. And, when we do have pizza, we typically make it at home now. Pizza dough is amazingly easy to make and tastes much better than store-bought or delivery! One of the best things about pizza is its flexibility. No matter what you have at home, you can probably make some kind of pizza.
Last night we made a pizza featuring some of our roasted tomato sauce from this summer, Coon Rock Farm Italian sausage, local caramelized onions, hot pepper flakes and mozzarella from Hillsborough Cheese Company. Yum. The verdict was that this combination was a winner. It was definitely a fork and knife pizza–sloppy, but good!
Here is a great whole wheat pizza dough recipe that I use consistently. You can make both rounds or freeze half the dough for an easy weeknight pizza another time!
Whole Wheat Pizza Dough (makes 2 rounds of dough)
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Dissolve the yeast in the warm water and let sit for 5 minutes until completely dissolved and a bit foamy.
In the bowl of a standing mixer (w/dough hook attached), combine flour, salt and olive oil.
While mixer is running on low/med low, add yeast water to the flour in a stream.
Allow mixer to knead dough for about 4 min.
Cover bowl with a towel or plastic wrap and let stand in a warm place for 1.5 hours or until doubled in bulk.
Punch down dough and divide into two pieces (we divided it into 3). Each ball will make a pizza. You can freeze half for another time or let each dough ball stand covered for 20 minutes.
Shape and make your pizzas!
We cooked our pizzas at 500 degrees for about 12-15 minutes each, depending on the thickness of the dough