The boys love pizza here but, with a few exceptions of a couple of good pizza places, we much prefer our pizza being homemade. Plus, half of the fun of pizza is making it, right?! Yes, we enjoy the whole process at our home, making the dough, stretching it and then adding our favorite sauces and toppings, which Matheus especially likes when we make individual pizzas and he can make his own creations!
I love homemade pizza dough because I can roll it thin, bake in the pizza stone, and get nice and crispy crust on my pizza, which I mostly like topped with fresh mozzarella, tomatoes and basil, just like the one pictured above.
However, sometimes we get adventures and make some different pizzas, as is the case with the one in the photo below, made with caramelized onions and bits of goat cheese, one word to describe it: yum!
Pizza dough is pretty simple and easy to make, and the possibility of being made in advance and keep refrigerated (or even frozen for a few days) is just an added bonus.
And after I got the recipe for Whole-Wheat Pizza Dough from the Eating Well magazine, never went back to the plain white flour one. This dough has a nice balance of both flours, which keep the dough nice and stretchy and flavorful at the same time. We all like it here, and to tell the truth, nobody has noticed the difference since I started using this recipe, so it must be a good one!
The only thing I do differently is that I make the dough by hand, as I don’t own a food processor (yet!). But if you do, then go ahead and use it, after all, technology certainly makes life easier!
A nice and healthier alternative to the beloved cheesy snack! Enjoy!
Whole Wheat Pizza Dough (adapted from Eating Well)
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
- To make ahead: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Bring to room temperature before using.