Tuesday, February 16, 2010

Whole Wheat Pizza with Mozzarella, Basil and Tomato

Whole Wheat Pizza Dough

1 1/4 cups warm water
2 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour

Make the dough the night before or early on the morning you want to make the pizza.  In a large mixing bowl (or the bowl of a stand mixer), mix the water, sugar, yeast, honey and oil.  (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.)  Then mix in 1 cup flour and the salt.  Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes using a stand mixer.

Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with lid or saran wrap).  Place the dough in the refrigerator to slowly rise until three hours before baking.  Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it tightly covered.

Bake pizza on a preheated pizza stone or on a pan dusted with corn meal.

*For more ways to bake a pizza visit here.

Toppings
a cook next door creation

3 Roma tomatoes, sliced
1 package of fresh mozzarella, cut into slices
1 package fresh basil
3 teaspoons olive oil
grated parmesan
Fresh ground pepper
Kosher salt

Preheat oven to 475.  Once pizza dough is formed, place the dough on a preheated pizza stone or baking sheet lined with parchment paper and lightly dusted with corn meal.  Drizzle 2 teaspoons of olive oil directly on the dough and spread around evenly.  Add the mozzarella, tomato slices and basil.  Sprinkle grated parmesan over the tomatoes.  Drizzle 1 more teaspoon of olive oil over the top.  Bake in a preheated oven at 475 degrees for 12-15 minutes.  Just after you take the pizza out of the oven, top with basil (chiffonade) and freshly ground black pepper and kosher salt.  

Pizza Sauce

*Makes enough for 2 16-18 inch pizzas

1 (14.5 ounce) can diced tomatoes
1 small can tomato paste
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic salt
pinch of red pepper flakes (optional)

Combine all ingredients in food processor or blender and blend until desired consistency.  All the seasonings can be modified depending on taste - add what you like!

------------------------------------------------------------------------------------------------

{cooks note}

This pizza crust is hands down the best homemade pizza crust I have ever had.  It was the perfect blend of white flour verses whole wheat flour.  I didn't make my dough ahead of time and stick it in the fridge.  I made it and let it rise for about an hour in a warm spot.  I don't have a pizza stone, so I just used a rimmed baking sheet lined with parchment paper and dusted with corn meal.  I chose to cook my pizza at 475 degrees because I wasn't using a stone.  I love the way the pizza turned out and so did my family.  The boys shaped a couple of heart pizzas (with my help) and had a lot of fun adding their two toppings.  The pizza sauce is really simple to make and very good.  Using fresh ingredients for your toppings is the only way to go when making homemade pizza.  Don't be intimidated by this--it is fast and easy.

My dough.  I line my bowl with a little olive oil before placing the dough inside.

The three fresh ingredients.

I bought this at Costco in a two-pack for $6.99.  I use about 1/2-3/4 of one package on our pizza.  The small mozzarella balls are also really good for this too.  

The dough rolled out and on the lined baking sheet.

Spread about 2 teaspoons olive oil over dough.

Layer pizza with mozzarella, tomatoes, grated parmesan and basil.  Drizzle with 1 teaspoon of olive oil.

The pizza sauce (used in heart pizzas below).

The parchment paper turned brown because I preheated my pan before I put the dough on it.  You don't have to do this.  I only did it on one of my pans.  Into the oven they go...

and out they come.

Top with freshly ground black pepper and kosher salt just after taking it out of the oven.  This pizza is just as good as it looks.  I promise.  

You'll want to make this a weekly tradition ... or every other night ... it's that good.


8 comments:

Aunt Debbie said...

Looks great. I love my pizza stone. It's the only way I could get the crust to taste the way I wanted. I crank my oven up as high as it will go.

Chief Momma said...

oh man this looks good

Jackie said...

Fresh Basil and Tomato-- only way to eat pizza.

Can I come eat at your house if I do your laundry?

Anonymous said...

Can you just move in and cook for us?

Clark said...

Just a few questions, it looked like you put some normal grated mozzarella cheese under the fresh mozz. cheese? And also, do you put the basil on before or after cooking the pizza?

This is Andrea by the way, sorry, signed in under Clark...

Candace said...

Andrea-
Yes, I did use some grated parmesan cheese...it was leftover from the other pizza's. I guess I should have mentioned that, huh? I added the big basil leaves before I baked the pizza and then added the cut basil just after I took the pizza out of the oven. Hope this helps.

Andrea said...

Thanks Candace! Very helpful. I've been trying to perfect (or just make edible) homemade pizza and I'm learning that it's the little things that make such a huge difference. I'm excited to try this one out tonight.

Caspers, but not the Ghost said...

Made it! and it's so so good! even tyler liked it..and it's food without hamburger haha

thanks for all the yummy stuff here! Holly gave me your blog, and i'm addicted :)

your peanut butter bars are in the oven now! i'll let ya know how much we love em'!