Pizza Dough

Every Friday in our house is pizza night.  We always have made our own pizza dough and in the entire 6+ years that we have been together, my husband and I have never ordered take-out pizza.  Why would we when we can make it at home better?  Well, unless someplace local had a wood-fired brick oven, then we may have to rethink making it ourselves.

This dough is quick to make and doesn’t require any fancy ingredients. It is also very forgiving.  The amount of water that you add changes based on the weather, so that is why there is a range.  The more you make the dough, the more you can gauge how much water you need based on the feel of the dough.  

MAKES 1 EXTRA LARGE PIZZA


INGREDIENTS
– 3 tablespoons extra virgin olive oil
– 1.5 cups white flour
– 1/2 cup whole wheat flour
– 2 teaspoons sea salt
– 3/4 cup (or more) water
– 2 tablespoons organic cane sugar
– 2.5 teaspoons yeast


DIRECTIONS
1. Add all of the ingredients, except for the water, into a large stand mixer. with a dough hook.  NOTE: If you are using a bread machine, add in all of the ingredients into the machine and put on dough cycle and go straight to step 4.  You will use the whole 3/4 cup of water + 1 tablespoon.
2. Slowly add in 3/4 cup of water.  If the dough is not coming away from the outside of the bowl, add in a small amount of water (1 teaspoon at a time).  You want the dough to only be slightly tacky but not wet and sticky. Let the mixer need the dough for 5-10 minutes.
3. Place the dough into an oiled bowl and cover with a towel or plastic wrap.  Let rise in a warm spot until doubled in size. We like to put in the oven with the light on.
4. Place the dough onto a lightly floured surface, or lightly oiled parchment paper and form into your pizza crust.  Do not use a rolling pin, use your finger tips to press it out. Place it on a baking sheet parchment paper to start.
5. Top your pizza with your desired toppings.  Bake in a preheated oven at 450C until cooked.  We like to cook it on the baking sheet until almost cooked on the bottom, and then we take it off of the sheet and put directly on the grate and fire on the broiler to finish.  You don’t have to do the last step as it is just our preference and it will cook fine otherwise.

NOTES: It stores well in the freezer.  You can also make it a day ahead and store in fridge until ready to use.  Just warm up to room temperature if you put in fridge or freezer.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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