When my family and I can’t decide what we’d like for dinner, we usually end up making pizza. It’s both mine and my girl’s favorite food. We’d eat it every day if we could. My husband is the dough maker, so I also get to sit back and relax while he prepares dinner that night. Win-win.
There was a short period of time last year when I endeavored to eat clean. The food was delicious, but the prep time totally kicked my ass. Working full-time and being a mommy and wife leaves very little time for prepping meals. I’m a 30 minutes or less girl (unless my husband is making the meal – heh heh).
I found this recipe for Whole Wheat Pizza Dough, and Harry followed it as close as possible. He said it was just as easy as making regular pizza dough, and we found it to be delicious. It’s denser (damnit I want to say more dense!) than regular dough, and it’s slightly sweet even though there are no sweet ingredients found within the recipe.
1 cup warm water
2 tsp active dry yeast
2 tsp salt
2 tbsp extra virgin olive oil
3 cups whole wheat flour
Put yeast into 1 cup warm water and let proof. Stir salt and extra virgin olive oil into proofed yeast mixture.
Place yeast mixture and whole wheat flour into a mixer with a dough hook (or mix by hand if you prefer). Mix until it forms a ball.
Knead it to a smooth ball with your hands and place in a lightly oiled bowl. Cover the bowl with plastic wrap or a dish towel and place in the refrigerator for at least an hour (can be overnight – use the plastic wrap if this is the case).
When you’re ready to make the pizza, preheat the oven to 500*F. Roll the dough out with a rolling pin in the shape of your pan. Lightly oil your baking pan of choice (we use the standard round pizza pan) and place the dough on the pan. This is the fun part… stab the dough with a fork several times. Go to town. This is Ellie’s favorite part of making pizza. It greatly helps with stress, too.
At this point, top with your favorite pizza fixins. We’re pretty Plain Jane around here. We use a little crushed tomatoes in puree for sauce (Tuttorosso is my brand of choice), about 6 oz of freshly shredded low-moisture part-skim mozzarella, a sprinkling of dried oregano and thyme, and a little fresh cracked black pepper.
Bake for 8-10 minutes until crust and cheese are golden brown. Dinner is served.
Nutritional Info (1/8 of dough only): Cals: 199, Fat: 4g, Carbs: 35g, Protein: 7g