Homemade pizza is really tasty and fun to make. The best part of making pizza is all the different topping combinations.
Homemade pizza can be healthier than most store bought pizza, because you get to pick the ingredients. Remember to use low-fat cheeses, cheddar or pepper jack can really change the theme of the pizza. Try experimenting with new vegetables like thinly sliced potatoes, broccoli or zucchini.
Let us know what are some of your favorite pizza toppings.
Making pizza is really easy. It is the dough making process that takes time. The dough can be made ahead of time and frozen. Directions below on how to freeze dough
Whole Wheat Pizza Dough
- 2 1/2 cups whole wheat flour, plus more for dusting
- 2 1/4 tsp active dry yeast (1 package)
- 3/4 tsp salt
- 1 cup warm water
- 1 tbsp extra virgin olive oil
- 1 tbsp sugar
1. In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
2. In a large bowl combine 2 cups flour, salt and remaining sugar. Make a well in the center and add yeast mixture and olive oil.
3. Stir using a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
4. Shape dough into a ball, place in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.
5. Punch down risen dough, shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (at this time you can put on your desired toppings).
6. Preheat oven to 500 degrees F. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing.
**If you don’t plan on using your dough immediately, freeze it. To do this, mix up the dough as usual and let it rise as normal. After dividing the dough into two equal portions, wrap each tightly in plastic wrap and store inside a freezer-safe bag, and transfer to the freezer immediately. (Reuse these bags to avoid being wasteful!) The double layer is important here. Even after the dough is moved to the freezer, it will continue to rise a bit before the rise is completely suspended. It always, always pops through the plastic wrap so the extra layer of protection is needed to prevent exposure.Freeze the dough until it is ready to be used.
The day you plan to use the dough, transfer it to the refrigerator in the morning to thaw in time for dinner that evening. (If using the dough for lunch, transfer to the refrigerator the night before.) The dough that has been frozen tastes every bit as good as fresh, so it is incredibly convenient to have available for a quick, throw-together meal.