I love pizza. Every Friday night is pizza night. I made my own pizza sauce, grate my own cheese, and make my own pizza dough. Lately, I’ve been becoming more aware of my eating habits. Blame it on the massive amount of carbs that I eat in the form of bread, cookies, and cakes – but I felt the need to change a bit.
Not wanting to give up my pizza nights, I searched for a different recipe for my dough – something that is healthier so I can have my pizza and eat it too. To be honest, I couldn’t tell the difference.
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
3 ½ cups whole wheat flour, plus additional for dusting
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour until dough starts to come together. Tip dough out onto a floured surface. Knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 400 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on parchment paper.
Bake pizza dough for 8 minutes. Top pizza with toppings of your preference: sauce, cheese, meats, or vegetables. Bake for an additional 8 to 10 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.