Our son’s favorite pizza is- typical for a 9 year old boy- plain thin crust cheese pizza. Slight problem: we don’t eat cheese. Solution: even though we avoid pretty much any sort of processed foods, he may sprinkle some dairy free cheese onto his pizza plus one choice of vegetables. Usually, he chooses mushrooms or corn. Funny enough, he’d rather eat is veggies raw and crunchy than having them on his pizza.
Although I have tried multiple healthy wholemeal pizza dough recipe, this recipe is my family’s favorite. It has more or less a 50/50 ratio of whole wheat flour and type “OO” flour (which unfortunately is a highly refined flour). So for once, and only for pizza, I make an exception and add some refined flour. Hold on a minute, this is actually my second exception- the first one was the processed cheese! Then again, we eat pizza maybe twice a month and I don’t always want to be the hardliner in the family… if you are looking for a completely whole wheta pizza recipe, please read my Friday night pizza night post.
Let the pizza dough ball rise in a lightly oiled bowl covered with a wet kitchen towel or plastic wrap to protect the surface from drying out. Once it has risen, punch it, divide it in two pieces, knead it for 5 minutes, then let rest for another 15 minutes.
- 2 tsp active dry yeast (1 package)
- 1 cup plus 2 tbsp warm water
- 1 tbsp extra virgin olive oil, plus additional for brushing the pizza crusts
- 1 1/2 cups stone ground whole wheat flour
- 1 1/2 cups unbleached all-purpose flour, plus additional if necessary for kneading
- 1 1/4 tsp salt
- Stir together the yeast and the warm water. Let sit two or three minutes, until the water is cloudy. Stir in the olive oil.
- Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade. Pulse once or twice.
- With the machine running, pour in the yeast mixture.
- Process until the dough forms a ball on the blades. Remove from the processor and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.
- Shape the dough into a ball, pinched at bottom and rounded at top. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap or a moist kitchen towel. Leave it in a warm spot to rise for 1 to 1 1/2 hours. When it is ready, the dough will stretch when it is gently pulled.
- Divide the dough into two equal balls. Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 minutes. Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days. When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.
- Preheat the oven to 450 degrees. Place a pizza stone on the middle rack of the oven. Roll or press out the dough to a 12- to 14-inch circle. With your fingers, form a slightly thicker raised rim around edge of the circle. Spread tomato sauce on dough, sprinkle with oregano and top the pizza with the toppings of your choice.
- Transfer the pizza to the pizza stone and bake for about 10 minutes until slightly brown.