Every Friday night that we’re in town, we make homemade pizza together and watch TV shows. We used to do pizza & a movie, but we’ve discovered a couple of TV shows that we both really enjoy so since we don’t typically watch TV on other nights, we watch our shows together on Friday nights. A few of the shows change out from time to time, but for those curious, three of our favorites are Big Bang Theory, Modern Family, and Brooklyn 99.
Anyway, I’ve shared our favorite pizza recipe on the blog before, but I realized just this week that I never shared the ultra thin whole wheat pizza crust recipe that we’ve been using almost exclusively for the past two years. Every now and then we’ll use a different dough recipe, but we like that this one (originally from Sally’s Baking Addiction) is a little healthier of an option. So I thought I’d share it with you guys!
This recipe makes enough for two balls of pizza dough. We usually freeze the second dough ball and use it for the next week.
We like the crust to be ULTRA thin, but it’s also really good if you make it with a normal thickness.
Whole Wheat Pizza Crust
1 tsp sugar
1 tbsp yeast
1 1/2 cups warm water
1 tbsp olive oil
1 tbsp honey
1 tsp salt
3 1/4 whole wheat flour
Dusting of Cornmeal
1. In a large mixing bowl (I use my KitchenAid mixer), combine sugar, yeast, and warm water. After the yeast begins to proof add olive oil, honey, and salt. Mix with whisk (or dough hook). Slowly add flour, 1 cup at a time until dough comes together. Knead for 5 minutes until dough is smooth and elastic.
2. Shape dough into a ball and place in a large greased bowl. Cover with clean kitchen towel and set in warm place to rise until doubled in size (about an hour). After the dough rises, punch it down to deflate and then cut dough in half. Shape into two balls and let each one rest in separate bowls for 20 minutes. Since I usually freeze the second ball, I skip this step with the one I’m freezing and just put it directly in a greased Ziplock bag and right into the freezer.
3. Preheat oven to 475 degrees. Grease baking sheet with nonstick spray. Sprinkle with cornmeal. Flatten dough ball into thickness of your choice. Traditionally a 12″ circle, but we like to do a 12″x17″ rectangle since that’s the size of our biggest baking sheet. We like a really thin crust! Use a fork to poke holes into rolled out dough to prevent bubbling.
4. THIN CRUST: Pre-bake crust for 7 minutes (to help prevent it from getting soggy after adding sauce). Remove from oven and add sauce and toppings of your choosing. Pop back in the oven for another 7 minutes or until cheese is melted. We usually finish it off with about 30 seconds under the broiler to get our fresh mozzarella bubbling. THICKER CRUST: If you decide to go with a thicker crust then you will need to pre-bake for 8 minutes and then put it back in for 8 minutes as well.
We typically use fresh mozzarella because we prefer the way it tastes and you can see that Baby Girl still has me craving hot stuff with those jalapenos on part of the pizza. 😉
Do you have a favorite pizza crust recipe?
Are there any TV shows you try to keep up with?