One of our favorite things to enjoy together is a homemade pizza—crust and all. Summer is the perfect time! With fresh basil, tomatoes, shallots all fresh out of the garden, and garlic saved from this winter. Pizza is SUCH a fun dinner to make. I do enjoy easier recipes these days, with two little one’s running around. It makes getting dinner on the table much more….peaceful shall we say?
This whole wheat pizza dough is the fast and easy version to my traditional dough which requires a rise time and much more kneading. I will say the results yield a crust that is not as chewy as the traditional recipe. The ingredients are the same, so if you have the time let your dough puff up for about an hour and punch it down before you roll it out ;). Even though I am so excited for fall…summer is still here! I made a summer to do list back in May, and making pizzas from scratch was on the list.
We’ve been staying out until it gets dark, eating popcicles, and trying to check off all of those summer to-dos before we officially usher in fall. This pizza dough can be used for any pizza, but we enjoyed it with our garlic, and heirloom tomato pizza.
I know that homemade pizza dough can be intimating, but it really is not that much effort for a whole lot of return—especially if they recipe is as easy as this one!
Easy Whole-Wheat Pizza Dough
1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
1 tablespoon sugar
1 tablespoon olive oil
1 envelope (2¼ teaspoons) rapid-rise or instant yeast
2¾ cups whole wheat flour
¼ cup grated Parmesan cheese
1 teaspoon sea salt
Preheat oven to 500 degrees Fahrenheit with a rack in middle.
Whisk water, sugar, oil and yeast in a small bowl (or the bowl of your kitchenaid mixer) Allow yeast to proof for 5 minutes. It should start getting bubbly.
Add flour, Parmesan, and salt to the liquid. Stir with a spoon until a shaggy ball forms. (if using the kitchenaid mixer, use the paddle attachment.)
Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. (If using a kitchenaid mixer, use the dough hook in the same bowl, and slowly add flour until it is a workable ball of dough.
Let rise for 30 minutes.
After 30 minutes, halve the dough.
On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape. Transfer dough to a baking pan (my baking pan is non-stick, but if yours isn’t, you might want to lightly grease it with cooking spray). Put dough in the preheated oven for about five minutes to slightly cook before adding pizza toppings.