We’ve been making pizza for a long time now and this is our all-time favorite recipe! This recipe will make three 10 inch pizzas. I make two of them in one night for my family of 6 and then I either freeze the leftover dough to use another time, or I’ll put it in the fridge and we’ll bake it up the following day. The crust is soft and fluffy, with a crisp bottom(perfect crispness if cooked on a good pizza stone), and not labor intensive. It only takes about 15 minutes to put the dough together, though you do have to plan ahead and make sure you allow it several hours to rise. I usually make the dough sometime before noon the evening we want it for dinner. Here’s how you do it:
Get out your big mixing bowl like a Bosch with the dough hook attachment, or just use a plain old large mixing bowl. Pour in 2 c of really warm water, around 120 degrees(not too much hotter because you don’t want to kill the yeast). I do mine on the stove though you could do it in the microwave as well.
Add 2 c spelt flour and 1/2 Tbsp yeast(I use whatever kind they sell at Costco).
Mix together and let it stand for about 5 minutes. It will get a little bubbly and frothy. While you wait, get all your other ingredients out.
Once your yeast has proofed add in 1/2 tablespoon sea salt, 3 tablespoon extra virgin olive oil, 1/3 cup honey(melted if not already liquid), and 3 cups whole wheat flour; add more whole wheat flour (1-2 c) until your dough sticks to itself and not to the bowl, but will be just slightly sticky to the touch.
Knead the dough in your Bosh about five minutes. If kneading by hand, you can mix it right in your mixing bowl so you don’t have a sticky mess on the counter to clean up after.
Allow it to rise a couple(or more) hours until it’s double in size. I usually make my dough in the morning around 9 or 10 and just let it sit all day until dinner time because that’s what’s convenient for me.
Preheat your oven with a pizza stone inside(unless instructions for your pizza stone say not to preheat it…also some pizza stones say not to put it in an oven that’s hotter than 400 degrees so know your pizza stones capabilities) to 450 degrees. Divide dough into thirds and roll them out on a floured surface. Whatever dough you don’t plan on using that night, you can freeze in a freezer Ziploc bag to use another day. Transfer your rolled out pizza dough to a wooden pizza peel sprinkled with corn meal, or parchment paper, and cover it with sauce and toppings. If you’re afraid you won’t be able to get the pizza dough off the pizza peel in once piece, or at least with the toppings still attached, then you’ll want to put the parchment paper underneath. I always do it without the parchment now, but it took me several very frustrating attempts and ruined pizzas before I got it down. I have a more involved pizza sauce recipe below, but I usually do something much simpler which is still AMAZING by just using a can of tomato sauce and adding in 1 Tablespoon of Pizza Seasoning.
Bake on a preheated pizza stone for 5-6 minutes or until your crust is crisp. Slide it onto a baking sheet to take out of the oven. Allow your pizza to cool a few minutes, allowing cheese to set, before cutting.
Whole Wheat Pizza Dough
~makes 3 large pizzas
In a large mixing bowl combine:
1/2 Tbsp yeast
2 c really warm water(about 120 degrees)
2 c spelt flour
Cover it with a kitchen towel and let it stand for about 5 minutes. Add these ingredients to yeast mixture, reserving one cup flour, and stir together:
1/3 cup honey
1/2 tablespoon sea salt
3 tablespoon extra virgin olive oil
3 cups whole white wheat flour
Knead 5 minutes, while kneading, add more flour if needed to form a nice elastic dough consistency and so dough sticks more to itself rather than the bowl. Cover bowl and let dough rise several hours on counter(make sure you’re house isn’t too cold. If it is, find a warmer place for your dough like on top of a dryer that’s going etc). Preheat oven to 450 degrees. Divide dough in thirds, roll out on a floured surface. Transfer to a wooden pizza peel covered in corn meal or parchment paper and cover with sauce and toppings.
Bake on a preheated pizza stone for 5-6 minutes or until crust is crisp. Slide onto a baking sheet to take out of oven. Allow to cool a few minutes for cheese to set before cutting.
*MY Favorite simple pizza sauce: 1 small can tomato sauce mixed with 1 TBSP pizza seasoning
And here’s another good pizza sauce recipe, similar to the one above but with a couple additional ingredients.
Pizza Sauce– lightly adapted from taste is trump
1 small can tomato sauce
1 tablespoon Pizza Seasoning
1/2 teaspoon garlic powder
1 tsp extra virgin olive oil
Stir to combine in a medium-sized mixing bowl. You can save leftovers in fridge for a couple of weeks or freeze in a ziploc bag for later use.