We make pizzas probably twice a month. Its definitely one of those comfort foods that just pleases everyone.
I rub the top with a little garlic and sprinkle Italian seasoning on it. Then we add a little tomato sauce or marinara, a little bit of cheese, and plenty of vegetables and cooked meat toppings. Since pizzas can only hold up so many toppings, we use less cheese and more vegetables/lean meats. Totally worth it and still just as delicious while making a much lighter pizza than normal.
(except of course the one time I finally remember to photograph the pizza, I don’t have any pizza worthy veggies so we had to have cheese and chicken with green beans on the side).
We usually cook it on the pizza stone in the oven.
But I have also started grilling it sometimes, which is super easy and really fast! It cooks in under 5 minutes and has that great brick oven flavor to it!
Whole wheat pizza crust
makes 2 semi-thin crusts
1 package active dry yeast
1 tsp honey
1.5 cups warm water
2 Tbs olive oil
3 1/3 cups whole wheat flour
1/2 tsp salt
1/4 tsp garlic salt
Sprinkle the yeast over the warm water and stir in the honey. Let dissolve and sit for 5-10 minutes.
Add to stand mixture and add oil.
Add 2.5 cups flour, salt, garlic salt, and vital wheat gluten and mix until incorporated. Add the rest of the flour until it forms a very soft dough.
Knead for 7-8 minutes using dough hook (or the old fashioned way with your hands and the countertop, but you may need a little extra flour to do this)
Place in an oiled bowl, cover, and let rise for 60-90 minutes, until doubled in size.
Punch down dough. Let it sit for 5-10 minutes before rolling out.
Split in half and roll out to desired thickness with a rolling pin or just work it into a pizza shape using your finger tips on a floured surface.
For oven baking:
Either place it on a preheated baking stone covered in corn meal or a baking sheet sprinkled with corn meal (Let sit for 20 minutes to rise more before cooking if not using a pizza stone).
Bake at 450F for 10 minutes (15 if using cookie sheet).
Take out, add toppings, then bake for another 10 minutes, or until cheese is bubbly.
Preheat grill and make sure it is really hot. Make sure grill slats are clean and oil with olive oil.
Carry pizza out to grill on a cookie sheet covered in corn meal (so it doesn’t stick). Slide pizza dough onto grill. It won’t fall through the grates, even though the dough is soft.
Close lid, let cook 2 minutes.
Open lid, flip dough. Top with sauce, cheese, and toppings (have them all ready and do this pretty quickly so crust doesn’t burn).
Close grill and cook for 2 more minutes. Slide back onto cookie sheet to transport it to the table.
You can also freeze the dough for future use if you only want one crust. Just let it defrost and come to room temperature before rolling out.
Nutritional Information(per slice of dough/crust, toppings not included)
Fat: 2 g
Sodium: 75 mg (3%)
Carbohydrates: 20 g
Dietary Fiber: 1 g
Sugars: 0 g
Protein: 2 g