So, first things first. I got a few questions on my last post about my “good news” that I was planning on sharing. As it turns out, if you are recently married, at a young age, and you just bought a house and you tell people you have good news their minds will automatically jump to you being pregnant. So just so we can get this out of the way, I’m most definitely not pregnant. Sorry, parents!
Alright, on to the main order of business: a recipe! The first one in so long. And it’s darn good. I’ve made a lot of pizza in my day. I mean, a lot. I’ve made all-white crusts, semolina crusts, no-knead crusts, and crusts that require 3 days to make (not joking). I’ve made pizza with red sauce, pizza with white sauce, pizza with cheese and pizza without cheese. The only thing I haven’t done is make pizza with all sorts of different types of meat because… yeah. I don’t go that route.
But this one? Oh, this one. It is my favorite one so far. This recipe is mostly for just the crust, because building a pizza after you’ve got all that sorted out is pretty simple. It goes like this:
How to make a pizza:
- sauce: marinara, pesto, cream, etc.
- tomatoes: sliced big romas or cherries cut in half
- other veggies: max of 2 <– I find this to be the magic number.
- cheese: always on top, preferably a good fresh mozzarella
For this pizza, I chose to use cherry tomatoes, sliced onion, and some pioppino mushrooms that I found at the Farmer’s Market. I paid $5 for this little carton of them, but how could I not? So cute! I love how sweet cherry tomatoes get after a few minutes in the oven, and they really complimented the earthiness of the mushrooms. Noms noms.
I didn’t follow a recipe for the pesto because it was just a simple pesto, but if you want to follow along this is how it went: leaves from a 4-oz box of basil, about 1/3 cup pine nuts, about 1/3 cup grated parmesan, juice from half a lemon, and a couple glugs of olive oil, and a few grinds of salt. Puree!
All of this I placed on top of this wondrous Honey Whole Wheat Pizza Dough. I know making your own dough might seem scary (and my long list of instructions surely doesn’t help), but it’s really not bad. The hardest part is actually turning your balls of dough into a nice round disk, but no one said it had to be perfect. Mine certainly aren’t, and we don’t need to go over how many times I’ve made pizza again. Refresher? A lot.
If this is your first go-round with a few of these things, check out the following videos to help you visualize the process:
- Kneading loose bread dough by hand (I really recommend using your electric mixer if you have one)
- How to make a ball of dough
- How to shape pizza dough
Then after a few minutes in a hot hot oven, your pizza comes out looking like this:
What a beauty! I loved how soft and fluffy the crust was on the inside, but how crispy on the outside. The whole wheat gave the crust a nice earthy flavor, which was sweetened ever so slightly by the honey. It was truly delicious. I really hope some of you give this a go this weekend. It will be so worth it!
Oh yeah, and that good news I had? I’ve quit my job to follow my passions! It’s got a little to do with food blogging, a little to do with web, and a lot to do with the things I love. I’ll also be working from home for 30 hours per week, which is seriously a dream come true. No more sad, lonely puppy. I’ll give more details later, but I couldn’t wait to share the news! (and nope, still not pregnant.)
This Honey Whole Wheat Pizza Dough Recipe is easy to make and is so worth the little bit of extra time. With a quick pesto recipe and links to videos on bread-making.
- 10 oz (2 and 1/4 cups) whole wheat flour
- 10 oz (2 and 1/4 cups) bread flour
- 1 and 1/2 tsp salt
- 1 tsp active dry yeast
- 1 oz (2 Tbsp) honey
- 1 and 3/4 cups warm water
- 2 Tbsp extra virgin olive oil
- red onion, sliced
- cherry tomatoes, halved
- mozzarella cheese
- Combine the flours and salt the bowl of your electric mixer (or in a large bowl). Stir in the yeast. Pour the warm water over the top, then add the honey. Use a large wooden spoon to mix it into a shaggy dough.
- If you are using an electric mixer, attach the dough hook and mix until all the flour is moistened. Let sit 5 minutes, then continue mixing for an additional 5-7 minutes. The dough will be fairly sticky, but not overly so.
- Oil your hands with spray oil, then scrape the dough out of the bowl. Pull the sides around to the bottom to create a ball. Spray the bowl liberally with oil, then place the ball of dough back into the bowl. Cover.
- If you are kneading by hand, spray a large wood cutting board with oil, then evenly distribute it out with your hands. Add a dusting of flour, then dump the dough onto the board. Knead, adding flour as necessary, until the dough is smooth, about 8-10 minutes. The dough is sticky, so having a bench knife on hand will be very useful.
- When you are done kneading, shape it into a ball and place into an oiled bowl. Cover.
- Let the dough rise in a warm spot (preferably 70-80°F) for about an hour, until it doubles in size.
- Place the dough in the fridge and let sit for at least 1 hour and up to 3 days.
- Remove the dough from the fridge and turn out onto a large wood cutting board. Separate the dough into 4 pieces, then shape each piece into a ball. Let sit for about 15 minutes or so while you prep the pesto and other ingredients.
- Preheat your oven to 500°F, or as high as it will go. You want to do this at least 20 minutes before you bake.
- Take a ball of dough and use the back of your hands to shape it into a round. This is not the easiest thing to do in the world, but you will get the hang of it with practice. Alternatively, you can roll it out with a rolling pin, but the texture is never as good (in my opinion).
- Place the round of dough onto a piece of parchment and top with pesto,halved cherry tomatoes, mushrooms, onion, and mozzarella cheese, in that order.
- Use a pizza peel or cutting board to transfer the pizza onto your pizza stone. If you don't have a pizza stone, simply bake on top of a cookie sheet.
- Bake for 10-12 minutes, until the cheese starts to brown in spots and the crust is golden.
- Let cool 5 minutes before cutting. Enjoy!