Ordering in pizza on lazy or busy weeknights has been a staple in our house for almost a decade. Unfortunately that all changed about a year ago when we moved into a neighbourhood with terrible pizza.
Seriously it’s awful. It’s most redeeming quality is cheapness, because it is greasy, flavourless and full of msg. After trying every place within reach I started working on a pizza dough recipe. I have made pizza at home for years, but now, it was serious.
After 6 months in the making, and at least twenty pizzas eaten, this has become our staple pizza recipe. We have baked it, grilled it, made calzones and perfected the slow rise. At two-thirds whole wheat it has nice flavour and texture without being dense. Do you make pizza at home?
Whole Wheat Pizza Dough(makes 1 pizza, serves 2)
In a large bowl, dissolve yeast in water and allow 10 minutes for yeast to bloom. Stir in the whole wheat flour followed by the salt and one teaspoon of olive oil. Continue to sit in flour until it starts to look like a dough you can knead. (Note: you may need slightly less or slightly more than the 100g.)
Transfer to a gently floured board and knead for 10 minutes. If it is very sticky than slowly add more flour a tablespoon at a time. Use the remaining teaspoon of oil to oil a large mixing bowl. Transfer knead dough to a mixing bowl and cover with saran wrap.
You can rise this in one of two ways, quick(warm) or slow(cold). Frequently I make it to this point before work and transfer it to the fridge for 8-10 hours. I remove it from the fridge for an hour before shaping. The more common method is to let it proof at room temperature until doubled in size. For the best flavour, punch down and allow to rise again before using.
Once risen, shape into a circle, or rectangle and transfer to a well oiled baking sheet. Heat oven to 450F. Allow the dough to rise gently while oven is preheating, about 20-30 minutes. Top with your favourite pizza toppings and bake for approximately ten minutes.