Friday night at our house is Pizza Night! (You might notice when I post the weekly menu there’s always a dinner of pizza listed!). We have evolved from take out and frozen pizza to making at home from scratch with white flour now to making it with whole wheat flour. (Although we occasionally enjoy a frozen pizza…I’m not gonna lie!)
I found this recipe in a book titled Recipes from the Old Mill by Sarah E. Myers and Mary Beth Lind with lots of recipes using whole grains. This pizza dough is so easy to make, easy to work with and roll out, and so much healthier than my previous pizza dough recipe! The authors make this ahead of time and refrigerate, but I use the dough right away. We have loved it! I hope you will too!
- 2 cups warm water
- 2 tsp. sugar (or honey)
- 2 pkgs dry yeast (4 ½ tsp)
- 1 Tbsp. olive oil
- 1 tsp. salt
- 1 cup cornmeal
- 4 cups whole wheat flour
- ½ cup flour (for kneading)
- Combine warm water and sugar(we use honey instead). Sprinkle yeast in and stir to dissolve. Let set 5 min.
- Stir in oil, salt, cornmeal, and whole wheat flour.
- Turn dough onto lightly floured surface and knead until smooth and elastic (about 5 min) using only as much additional flour as needed.
- Place in greased bowl, turning to grease top. Cover and let rise in warm place until double in bulk, about 45 min.
- Punch down and divide in half. Stretch each half into 14” round on an ungreased baking sheet. Press around edge to form a standing rim of dough.
- Bake at 350 for 10 min.
- When cool, wrap tightly and store in refrigerator up to 6 days.
- To serve, unwrap and place on ungreased baking sheet. Top with desired toppings. Bake at 425 for 20 minutes.
- Pizza dough can be shaped into individual pizzas.
- If you wish to use pizza dough immediately, add toppings after Step 5, and bake at 400 degrees for 25-30 min.
- I usually make pizzas right away, but I use a fork and poke holes in the dough and bake the dough alone for 10 minutes and then add toppings and cook again for another 15-20min.
- Dough is really easy to roll out on a floured surface!
- This recipe makes a fairly thick crust once it cooks (puffs up a lot) so I roll it out thin as I can and I get two big pizzas and a small one we use to make cheesy stix (just cheese topping, no sauce.) So you can get away with halving this recipe if you want smaller portions.
- Our favorite toppings are real sliced mozzarella cheese and green olives! It might sound weird, but it’s really yummy! Sometimes I make a white alfredo sauce instead of using tomato sauce…just to mix it up a bit!
What’s your favorite kind of pizza?