One of my all-time favorite foods is pizza. Since I am the one who cooks all of the food in my house, I decided that every Friday is pizza day. I like to have total control over what goes on my pizza because it makes it easier to please everyone who will be sharing it. I can put onions and mushrooms on my half and leave them off for those who want the boring half. One thing I NEVER do is make a plain cheese pizza. That is simply a waste of the term “pizza” and is just an open face cheese sandwich. Live a little, people!!
On that note, you can top this pizza dough with as much awesome goodness as you like, or simply leave it plain and use it for bread sticks or focaccia bread.
I absolutely LOVE my pizza stones and pizza peel. Since one pizza is never enough for our family, I have 2 pizza stones that I use every time I make pizza (and cookies). I only have one pizza peel, but another one is on my wish list. When it comes to wooden utensils and kitchen tools I only use bamboo, so my pizza peel is bamboo as is the new pizza slicer that I got this last Christmas. Together, my stones, peel, and slicer make for an awesome pizza Friday every week. (And using the pizza peel and slicer makes me feel like a professional pizzaioli.)
This recipe is for 2 pounds of dough which is enough for 2 large thin crust pizzas. If you are only going to eat one pizza, make a second and freeze it for a quick meal later! You can freeze the dough either before or after adding the toppings.
I grind my flour using a Champion juicer with a grain mill attachment. My sister uses her Kitchenaid mixer with a grain mill attachment, and you can read about her experience here.
- 1 1/2 cups warm water
- 2 Tablespoons olive oil (coconut oil or butter will work)
- 4 1/4 cups fresh ground whole wheat flour
- 2 teaspoons yeast
- 2 teaspoons salt
You can put all of the ingredients in a bread machine on the Dough cycle.
OR Mix the ingredients together in a bowl for 25 minutes. Cover with a towel and let the dough rise in a warm location for 1 hour.
After rising, roll the dough out and place on a pizza peel (or pizza/sheet pan) sprinkled with cornmeal.
Preheat oven to 400°F.
Add your sauce and toppings. We have used cottage cheese as our “sauce” before rather than marinara sauce. It is delicious!
Here are a few of our other favorite toppings:
- Italian Seasoning
- Garlic Powder
- Parmesan Cheese
- Black Olives
- Cheddar Cheese
- Bell Peppers
Slide pizza onto a pizza stone and bake for 15 minutes or until cheese is melted to your liking. You can also bake it on a pizza/sheet pan, but a pizza stone will give you a perfect crispy crust every time.
- Pizza Peel
- Pizza Stone
- Pizza Cutter
- Champion Juicer
- Champion Juicer Grain Mill Attachment
- KitchenAid Stand Mixer
- Wheat Montana Prairie Gold Hard Wheat Berries – This is probably cheaper to buy from a local store. We get ours from a local bulk foods store, but some Walmart or grocery stores may carry it, as well.