I was pretty pleased with Friday night’s homemade pizza.
I didn’t put the dough together early enough, or time the toppings prep optimally, or remember to buy cheese (thanks for the emergency grocery run, honey!), or make homemade sauce. But it tasted good, had nutrients, made a surprisingly small mess of the kitchen, and was served before 7:30! Success!
For the crust:
— inspired by Bittman’s How to Cook Everything, but with significant modifications
— for more… buy Bittman’s book. Seriously – it’s a staple. There is no affiliate link and this is not a sponsored post – I’m just a fan-girl.
- .5 C whole wheat flour
- .5 C corn meal
- 2 C bread flour
- 1 Tbsp ground flax seed (100% optional!)
- 2 tsp salt
- 2 tsp instant yeast
- 1 C of warm water (maybe slightly more if the dough looks dry)
- 2 Tbsp olive oil
- 2.5 quart Pyrex bowl with cover
- wooden spoon
- large cutting board for rolling
- rolling pin (I like my French one)
- pizza stone
*Advice: start the dough about 3 hours before you want to eat.
- In the bowl, mix the .5 C whole wheat flour, .5 C corn meal, 2 C bread flour, 1 Tbsp ground flax seed, 2 tsp salt, and 2 tsp instant yeast.
- Mix in 1 C water and 2 Tbsp olive oil.
- Knead right in the bowl a few times.
*My most successful pizza crusts come from dough that is fairly wet but still kneadable.
- Cover and let rise for about 2 hours, or until about doubled in size.
- Knead again a bit (30 seconds?). Divide into two halves (for two 12″ pizzas).
- Knead each glom of dough a bit (a minute each?). Shape into balls and cover lightly with a dish towel. Let rest for 20-60 min.
- Roll out when the toppings are ready to go and while the pizza stone heats.
Note: we don’t own a pizza peel, so transferring a raw pizza to the stone is a nightmare. Our solution is to heat up the stone and then rest it carefully on the stove (no heat, just a convenient location that the stone won’t burn). Then we slap the naked, rolled-out dough straight onto the hot pizza stone and add sauce, cheese, and toppings as quickly as we can, and then pop the whole thing in the oven.
I was pretty happy with the crust’s flavor and texture. Though it didn’t taste just like all-white crust, it wasn’t overpoweringly whole-wheaty. Crispy on the outside, bread-y on the inside, medium-thick.