An Easy Recipe for Simple Homemade Pizza Dough. The Toppings are up to You! Whole Wheat Flour makes it Healthier and gives it a Great Texture. Whip up a Big Batch and Divide it into Portions to keep in your Fridge or Freezer. Makes a Perfect Snack for hungry Kids!
Ok, so now I’m going to hop off the calorie-counting train for a little side trip over to the intersection of Carb and Fat. So get your stretchy pants on. ‘Cuz we’re going there.
It’s all in the name of my new and ongoing series here on Baking a Moment, where I share all of my most favoritest and basicest recipes. These are tried and true and I’ve made them over and over, tweaking, by trial and error, until I’ve found the most perfect result. Pop ’em in your recipe box for a rainy day and feel free to jazz them up to your own personal pref, yo.
Did you know that my kids are like the BEST eaters ever? For serious, they’re always begging me for salmon, kale, quinoa, tofu, broccoli, and steel-cut oats. Really, they’ll eat just about anything Mr. Allie and I dream up.
In actual reality, their diet consists of a few choice selections such as: string cheese, fruit, peanut butter sandwiches, buttered noodles, applesauce, cereal, yogurt, crackers, pizza, french fries reheated in the toaster oven, chicken nuggets reheated in the toaster oven, and meatballs reheated in the toaster oven. (Our toaster oven is a hard-workin’ dog.)
Um, ya. When it comes to that whole get your kids to eat what you’re eating/have a varied diet thing, I guess you could say I’m a big fat failure. Not proud.
In my own defense, I will say that everything’s whole grain, and I am a label reader, so I’m always looking at the sugar and sodium content. And I push the fresh fruit like a salesman on commission.
As for the pizza, I’ve gotten into the habit of keeping a few balls of homemade dough tucked in my fridge/freezer at all times. It takes about 10 minutes to whip up a big batch, minus the rise time, and then I just divide it into equal portions and stash it away. When they come home from school or camp and they’re ravenously hungry and reaching for bag after bag of chips/crackers/processed junk, I just press it into a sheet pan and cover it with sauce, cheese, and whatever else healthy I can force on them.
This pizza dough is made with a blend of whole wheat flour and all-purpose. I’ve tried it with straight-up 100% whole wheat, and my kids don’t like it. Honestly, I can’t blame them. I think you need some regular flour in the mix to really get the texture right. Feel free to adjust the ratios to your own personal taste. This is just the sweet spot that I’ve found is what works for us, through lots of trial and error.
- 3 cups warm (not hot) water
- 1½ tablespoons honey
- 2 packets instant dry yeast
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons kosher salt
- In a large mixing bowl, dissolve the honey in the warm water.
- Sprinkle the yeast over the surface of the water and allow it to proof. (After about 5 minutes, it should look foamy.)
- Add in the all-purpose and whole wheat flours, and knead, with a dough hook attachment, for about 5 minutes.
- Mix in the olive oil and salt, and transfer to a clean, oiled bowl.
- Rub a little olive oil over the surface of the dough and cover with a damp towel.
- Set in a warm place and allow to rise until doubled in size (one to two hours).
- Punch down the dough and divide equally into four portions. Refrigerate or freeze until ready for use.
- Preheat the oven to 550 degrees F.
- Press/stretch the dough onto a large baking sheet until thin and even.
- Top as desired.
- For a thinner crust, bake immediately for 10 minutes or to desired doneness.
- For a puffier crust, allow the topped pizza to rise for about 30 minutes before baking.
If you divide this into four equal portions, you’ll end up with pizzas about 10 or 12 inches in diameter. Just right for (my) two kids to share. I keep two balls in the fridge (they’ll keep for a couple weeks), and two in the freezer (they’re good for months). Be sure to leave extra room in the containers; the dough will rise a second time in the fridge.
The crust will be on the thin/crispy side, so if you like it thicker, just leave it in a warm place to rise on the pan for around a half hour before baking, and it’ll come out puffier.
I’ve got one pepperoni lover and one pepperoni hater. Of course.
I use turkey pepperoni! A little leaner.
My kids might want to go the more predictable route, but Mr. Allie and I prefer to be a little more adventurous! I stretched ours out into a rough oblong shape and layed it on the hot grill. After a minute or two, I flipped it over and whacked blobs of homemade ricotta all of the surface. Then, fresh sliced nectarines. Once that was all warm and roasty, I slid it onto a big cutting board and topped it with silky pink ribbons of imported prosciutto.
A few leaves of fresh arugula from our garden, and a drizzle of peppery olive oil, and this bad boy disappeared pretty quick. So quick, in fact, that I could not stop shoving it into my face long enough to snap a pic.
But this one’s really pretty too, so here’s a few more shots of that! For your drooling pleasure:
So how do you fare in the neverending battle with getting kids to eat right? Got any good tricks up your sleeve that you’d care to share? I hope I’m not alone in this boat. It’s tough, and IMHO, parenting in general is a lesson in compromise. I’ve just resigned myself to the fact that they have their own tastes, and likes/dislikes, and if they’re going to eat nothing but chicken nuggets, peanut butter, and pizza, then I’m gonna do my best to make sure it’s the best, homemade, organic, and healthy chicken nuggets, peanut butter, and pizza I can give them!
Ps- If you’ve never tried pizza on the grill you must! No ifs, ands, or buts about it! It’s so quick and easy, you don’t have to turn on your oven and heat your kitchen all up, and that smoky flavor is bonkers! Try it! Now! 🙂