Whole Wheat Herbed Pizza Dough
I have already confessed to my pizza addiction. It has always been my first choice when it comes to junk food. This may be due to the fact that I grew up in South Jersey, where a local pizzeria is never more than 15 minutes away. When I moved to South Carolina for college, I just couldn’t get used to eating a slice from the big chains. Better than the cafeteria? Sure, but not at all like the hand tossed, thin crust, served by a guy named Nick or Tony.
On rare occasions we will order from the one local joint that serves a decent pie, but this crust is now the standard in our house. Not only does it satiate my desire for a taste of my childhood, but I’ve also adapted it to fit our whole foods lifestyle. Furthermore, it is easy enough for a weeknight even if you start totally from scratch. Make the dough balls and sauce (or one of the pizza recipes on our menus) on your cooking day and you’ll wonder why you ever bought that “Hot and Ready” or a boxed frozen pizza.
My husband comes from a big family. 2 parents, 8 kids, plus 3 spouses, and 7 grandchildren = 20! So you can imagine why when we go on our annual beach vacation we typically order pizza the night we arrive. But last year I volunteered to make pizza from scratch for everyone instead, and it was a total success! I plan to do it again using this dough (made ahead of time of course), sauce, and chop ingredients before I go, and all I have to do is assemble and bake. If I can handle that, you know it is worth trying!
You can tell we love pizza at OAMM. Substitute this whole wheat version instead of store-bought in these recipes:
- Cheesey Veggie Pizza Calzone
- Vegetarian Taco Pizza
- Easy Pepperoni Pizza Balls
- Pumpkin Chorizo Pizza
- Kid Friendly Pizzas in a Sleeping Bag
- Toddler Breakfast Pizza
- Light Southwest Breakfast Pizza
- Mini Deep Dish Pizza
- Pizza Spirals
- Buttery Garlic Knots
- Vegan Eggplant Pizza
- BBQ Chicken Pizza
- Ham, Broccoli, Cheddar Roll
Whole Wheat Herbed Pizza Dough
Kim @ Onceamonthmom.com, adapted from My Blessed Life
- 2.5 cups white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 cup warm water (105-110 degrees)
- 1 teaspoon honey
- 1 tablespoon dry active yeast
- 2 tablespoons olive oil
In a large bowl, whisk together flour, salt, and Italian seasonings. In a graduated measuring up stir together warm water, honey, yeast, and olive oil. Add wet ingredients to dry ingredients and stir until a stiff dough forms. Turn out on a generously floured surface and knead about 5 minutes or until smooth and elastic. (You can also use a stand mixer or food processor with a dough attachment for this step.) Divide dough in half and allow to rest for 15-20 minutes. Roll out dough on a sheet of parchment paper or a pizza peel sprinkled with cornmeal. Then use as directed in recipes or add your favorite toppings, and bake at 500 degrees on a preheated pizza stone for 7-10 minutes. Crust should be lightly browned and cheese will be bubbly.
Prepare as directed above, but skip resting period. Wrap with two sheets of plastic wrap. Store in freezer bag. To serve: Thaw in refrigerator overnight or at room temperature for 3 hours. Preheat oven and baking stone at 500 degrees. Roll out dough on a piece of parchment paper or a pizza peel sprinkled with cornmeal. Add desired toppings. Transfer to preheated baking stone and bake at 500 degrees for 7-10 minutes or until crust is browned and cheese is bubbly.
Servings: 2 medium thin crust pizzas (1 large or deep dish pizza)
**conversion chart image provided by Erik Spiekermann