Friday, May 11, 2012

Whole Wheat, Thin Pizza Crust

Whole Wheat, Thin Pizza Crust
Prepare for some blasphemy: 
I was never super into pizza.
I know! I know, it's ridiculous! Take comfort in knowing that I have converted! Turns out, I was eating the wrong kind of pizza. When I moved to NY I learned-I love thin crust! But still, pizza wasn't a thing I ate very often-so unhealthy! Then, I realized how easy it was to make homemade pizza. But still, I was nervous to try homemade dough.
This is my go-to pizza dough recipe. Not only does it make delicious, thin crust pizza-but it's also made with whole wheat flour! Yay for it being healthier! During Lent I made this virtually every Friday.
I kid you not.
So, I figured I'd share this with you today. Happy Friday!! :)

It's still a favorite. This recipe makes 2 pizzas, and it usually ends with me making one "Michael Pizza" and one "Kayle Pizza". I tailor each to our personal preferences (his usually has a TON of cheese). Mine lasts me a few days. His lasts one:
Whole Wheat, Thin Pizza Crust
Michael seriously eats this much pizza in one sitting.*
I'm dating a bottomless hole.
Heheheee those pictures crack me up :D

*(he totally eats more than that sometimes)

 Whole Wheat, Thin Pizza Crust

Whole Wheat, Thin Pizza Crust
  • 1 1/2 cups very warm (not hot!) water
  • 1 packet active dry yeast
  • 1 1/4 tsp. salt
  • 1/2 cup whole wheat flour
  • 3-4+ cups all-purpose flour (Feel free to experiment with adding more whole wheat flour)
  • 2 tbsp. olive oil
  • In a large bowl, dissolve the yeast in the water.
  • Stir in wheat flour. 
  • Then, stir in salt.
  • Add all-purpose flour until a ball forms (I imagine this is easier with a dough hook, but using your hands will also do the job). Then, add a handful of AP flour at a time until the dough is soft and kneadable, no longer sticky, but not stiff. Knead until it forms an elastic ball.
  • Pour the olive oil atop the dough.
  • Cover with a rag and let rise in a warm place for 1 hour.
  • Separate the risen dough into 2 balls, and wrap each ball securely with plastic wrap or parchment paper (you may want to double up, as the dough may still continue to try to rise). Store in the refrigerator for at least an hour. You can also freeze the dough. 
  • Before baking, allow the dough to sit at room temperature for 30 minutes.
  • When ready, roll out into a pizza with a rolling pin (I like it to be rather thin).
  • Pierce the rolled out dough with  a fork to prevent air bubbles.
  • Optional: mix olive oil and garlic powder together. Brush on the pizza dough.
  • Top as desired. I like to spread a little sauce, then some mozzarella. Sometimes I also put cut up cherry tomatoes on top. I've also added chicken before, for Michael. I then sprinkle a little dried basil on top. I also like to sprinkle garlic powder on the outside crust edges.
  • Bake in an oven preheated to 450 degrees until the crust is browning and cheese is bubbling. About 15-18 minutes.
Whole Wheat, Thin Pizza Crust
Oh yeah. That's the stuff.

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