You can make your own healthy, whole wheat pizza dough with a nice, crispy crust – all without any expensive equipment or fancy culinary skills.
Make this simple Martha Stewart dough with half whole wheat flour and half all-purpose white flour, and make 6" rounds for individual pizzas.
Use whatever you need and freeze the rest in between sheets of parchment. (Wax paper will stick to the dough.)
This is what the frozen round looks like out of the freezer. It got a little thin in one spot. This dough isn't as thick and sturdy as a store-bought pizza crust. So after about 1 minute, this crust was flopping over. So no need to let it thaw – you can take it out of the freezer, put your toppings on, and bake.
To get a crust crispy and brown on the bottom and edges, some people turn their oven up to 500o but I don't like to do that – it's just too hot and unnecessary. To get my crust looking like this…
I preheat my oven to 450o and use baking stones. If you don't want to spend $30-$50 on a baking stone that's not big enough to hold more than one pizza (and sometimes cracks), use this cheap trick ….
Go to a home improvement store like Home Depot, and purchase two 12"x12" ceramic tiles (floor tiles) for about $3 each, and they should fit perfectly, side by side, across your oven. Once these stones are heated up, they will crisp your dough up nicely.
The best way that I've found to get fresh, sticky pizza dough in the oven, and a hot, slippery pizza out of the oven, is to place the dough on a piece of parchment paper. No pizza peel needed.
Oh, and you save money and you save your family nasty, overly-processed ingredients from store bought pizza.
Whole Wheat Pizza Crust
Compliments of JennaDish
from Martha Stewart
MAKES TWO 1-POUND BALLS (about 6-8 six-inch pizza crusts)
1 1/2 cups warm (115 degrees) water
2 packets (1/4 ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for
2 cups whole-wheat flour (spooned and leveled)
Place water in a large bowl; sprinkle with yeast. Let stand
until foamy, about 5 minutes. Brush another large bowl with oil.
In bowl with yeast, whisk sugar, oil, and salt. Stir in flours
with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush
top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot
until dough has doubled in size, about 1 hour.
Turn dough out onto a well-floured surface. With floured hands,
knead until smooth, about 15 seconds; divide into two balls.
Set balls on a plate (they should not touch); freeze until firm,
about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in
Divide each ball of dough into 4 pieces. Using your hands,
stretch each piece into a 5-inch disk (if dough becomes too elastic to work
with, let it rest a few minutes). Jenna's Note: Spread a little semolina on your working surface, then push the edges of the dough out while constantly rotating it. Don't flip the dough over which will work the semolina into the dough. You want to keep the semolina on the bottom which helps it to not stick to your work surface.