Whole Wheat Pizza Dough

My husband loves pizza. It was the end of the semester. I wanted to make him a treat. He doesn’t want anything that doesn’t fit his Body Beast diet (heaven forbid you mess with his results!).

That was my challenge last week. Of course Pinterest came through. Bless this Mess has a recipe for whole wheat pizza dough that is actually better than any white pizza dough I’ve ever made. This one’s a keeper whether you’re worried about fitness results or not!

• 1 1/2 cups whole wheat flour
• 1 tsp sugar
• 3/4 tsp salt
• 1/4 tsp yeast
• 2/3 cup cold water
• 1/2 tbsp olive oil
• Combine dry ingredients. Add oil and water until soft dough forms. Cover and place in refrigerator for a minimum of 24 hours and a max of 3 days. Remove from refrigerator and let sit for 15 minutes. Roll out on a piece of parchment paper or baking sheet. Add sauce and toppings, then bake at 500° for 10-15 minutes. Serves 8.

• Pizza Sauce

• 1 can tomato sauce
• 1 tsp sugar
• 1 tsp garlic
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp Italian seasoning
• Whisk ingredients together in bowl. Spread on pizza. Makes enough sauce for 2 pizzas.

Instructions

Start by combining the dry ingredients.

Add the oil, then slowly add the cold water a little at a time until the dough holds together. I had to use 1 cup more water than the original recipe recommended since I live in a dry area.

Now, you’re going to put some Saran wrap over the bowl and refrigerate this for 24 hours at least. The original site says you can leave it for as long as three days. I left it just a little under 24 hours and had great results.

This is what the dough looked like the next evening. I put it on a silicon cooking mat (you can also use parchment paper) and rolled it into a circle. Then I realized that I cannot roll nice looking circles to save my life, so I started again and made  something that resembles a rectangle.

For the sauce, I used a can of tomato sauce and added sugar, Italian seasoning, garlic, and pepper. I whisked it together, then spread it on the dough.

 

Then topping mania! This one had mozzarella, onions, green pepper, roma tomato, and baby spinach leaves from my garden.

Once you’ve got it the way you like it, bake it for 10-15 minutes at 500° on a heated stone or baking sheet (for a heated baking sheet, just stick it in the oven for 15 minutes before you put the pizza on it). Enjoy!