Pizza is a huge favorite in my house, as you can probably tell by now. When I make pizza, I go all the way. I like to make it all on my own, including the sauce (most of the time). I feel much more satisfied to do it myself, and homemade dough makes it taste that much better! Funny, because I remember the days when I would only eat cheese pizza…
I have been making my own pizza dough for a few years now, and I don’t think I will ever go back to buying it from the store! I love these two recipes because it makes enough dough for two pizzas, so I pop one in the freezer for another time. But, now that my kids eat more than I do at the dinner table, I usually have to make two pizzas!
Whole-Wheat Pizza Dough
- 2-2 1/4 cups bread flour
- 2 cups whole-wheat flour
- 1 envelope (2 1/4 teaspoons) rapid-rise yeast
- 1 1/2 teaspoons salt
- 3 Tablespoons olive oil
- 1 1/2 cups warm water
Pulse 2 cups of the bread flour, whole-wheat flour, yeast and salt in a food processor to combine. With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30-40 seconds.
Let the dough rest for 2 minutes, then process for 30 seconds longer. If the dough is sticky and clings to the blade, add the remaining 1/4 cup bread flour, 1 tablespoon at a time, and pulse to incorporate.
Turn the dough out onto a lightly floured surface and knead it into a smooth, round ball. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise until nearly doubled in size, 1 to 1 1/2 hours.
Turn the dough out onto a lightly floured surface, and split in half. Roll out and proceed as directed.
If you want to freeze one or both halves, then lightly grease plastic wrap, wrap tightly around the dough ball, and place in a freezer-safe plastic bag. To use, unthaw in the fridge the night before and bring to room temperature for 30 minutes before proceeding.
Basic Pizza Dough
- 1/2 cup warm water
- 2 1/4 teaspoons rapid-rise yeast (1 envelope)
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 1 1/4 cups water, at room temperature
- 2 Tablespoons olive oil
Place the warm water in a measuring cup and sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, slowly pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled, 1 1/2 to 2 hours.
Gently press the dough to deflate it. Transfer the dough to a lightly floured surface. Divide the dough into two equal pieces. (If freezing, do so at this point.) Cover with a damp cloth and let the dough rest for 10 minutes. Proceed with dough as directed in desired recipe.
Source: Whole-Wheat dough: The America’s Test Kitchen, Healthy Family Cookbook, and basic dough: Annie’s Eats