When asked the question what your favorite food was when you were a kid, how many of you said pizza? Yup, me too. While I still enjoy pizza now it is no longer considered my favorite food for the reason that I’ve discovered a lot more food and culture since I was 6 when I voted pizza as being the best food ever.
Brandon and I absolutely love the pizza from Mellow Mushroom and with there being a location in Delray Beach not far from our apartment, we try to make it up there once a week for cheap beer specials and buffalo chicken pizza. For the sake of us limiting our exposure to dining out, when one of us is craving pizza, I’ll make the dough from scratch in my kitchen and throw on whatever is leftover in our refrigerator to doctor up our pie. Ordering pizza is also our “go to” meal when neither of us is in the mood for cooking dinner when we both just spent the last 9+ hours at work cooking.
There’s a great deal of different “flours” available in the market now. Once in a while I’ll use almond and coconut flours when baking. One flour that I have in my pantry that I rarely use is whole wheat flour. Whole wheat pizzas are actually tasty. If your not into whole wheat products, I will also supply a recipe for pizza dough using AP flour. Lastly before I go, another great thing about pizza dough is you can make a batch of this, cut it in half and freeze what you don’t use for another use later down the road. Just know that once the dough is frozen and pulled to thaw, you cannot put it back in the freezer. It has to be used or thrown out. This messes with the yeast and your dough will no longer be salvageable.
Whole Wheat Pizza Dough-[Vegan, Dairy free]
Yield: 2 Medium Pizzas with 8 slices per pie
Mise en Place:
-2 1/2 Cups Whole Wheat Flour
-1 Pack (2 1/4 teaspoons) Active Dry Yeast
-3/4 Teaspoon Salt
-1 Cup Warm Water
-1 Tablespoon EVOO (Extra Virgin Olive Oil)
-1 Tablespoon Sugar
-Pizza Stone (The back of a sheet tray will work as well, you will need to adjust the round shape to the size of the sheet tray.)
-Stand mixer with a pizza hook attachment (See first picture).
Method of Prep:
-In the bowl of your mixer, add warm water, salt, sugar and yeast. Mix on low speed for 2 minutes until incorporated. Let Sit for 2 more minutes.
-Turn mixer onto medium speed and slowly add in the flour. As the dough begins to form, drizzle in olive oil. Stop the mixer and push down on the dough. If the dough is too sticky add in a small amount of flour until the dough is able to hold its shape. If the dough is too dry and in a small amount of warm water until the dough is able to once again hold its shape.
-Continue mixing on medium-low speed for 10 minutes to knead the dough.
-After 10 minutes, shape the dough into a ball. Drizzle a small amount of oil over the top, rub over entire dough and cover with plastic wrap. Allow to sit at room temperature for 45 minutes – 1 hour until the dough has doubled in size (proofed).
-Turn oven to 500 degrees Fahrenheit and remove pizza stone from oven.
-Once proofed, place dough onto a lightly floured surface (use whole wheat flour). Cut dough in half (if you don’t your going to have a very large pie!
-Take the one half and gently roll into a round using a rolling pin, or your hands if your feeling artistic. If your not going to use the other half of the dough, tightly wrap in Plastic wrap and place in your freezer to use later down the road.
-Lay the dough on the pizza stone, brush with oil and layer with sauce and toppings of your liking.
-Place in the oven and bake until golden brown all around, approximately 10 minutes. If you want a crispy crust, par bake your dough for 5 minutes prior to adding your toppings.
-Remove from the oven and let cool for 2 minutes before cutting.
Pizza Dough (Using AP Flour)
-3 Cups AP Flour
-1 Pack of Active Dry Yeast
-2 Tablespoons Oil
-1 Teaspoon Salt
-1 Tablespoon Sugar
-1 Cup Warm Water
Pizza Topping Recommendations:
-Make your own sauce using my Marinara recipe. You can have spaghetti with your left over sauce for dinner the following night!
-If your a meat lover, make your own sausage using 1# each of ground beef and ground Italian Sausage. Add in some dry seasonings, salt and pepper. Mix in a bowl and cook off in a pan or in the oven.