Tag Archives: dough

Revamped Pizza Dough

Oh hello there. Idk exactly what happened in 2021, but I guess I took a year off from this online space. Anyway, today while I was making the dough for our homemade pizza, I figured I should write out the recipe the way I’ve *actually* been making it for the past several years & not the way I wrote about back in 2016 (oh my goodness, HOW long ago?!?!)

Oh, and by the way, I’m very pregnant with baby #3.

Cupcake is 5, Blueberry is 2.5, & Olive will make his outside appearance in March.

No time like the end of my third trimester to be sharing a recipe, right?

My Usual Pizza Dough

Makes two large-ish pizzas

  • 1 cup (120g) whole wheat flour
  • 1 1/2 cups (180g) bread flour (can sub all purpose, dough won’t be as stretchy)
  • 1 tbsp yeast (if using active dry, you can activate it in a bit of warm water first)
  • 1 cup water
  • 1 tsp salt
  • 1/8 cup olive oil + more for oiling a large bowl
  1. Add all of the ingredients except the water to the bowl of your stand mixer, keeping the yeast and the salt separated.
  2. Add 3/4 of the water & using your dough hook, stir together ingredients until a cohesive ball of dough is formed. Add more water slowly if the dough ball seems dry or there is still visible flour in the bowl. You may not need all of the water depending on the humidity that day.
  3. Knead the dough with the stand mixer for about 5 minutes.
  4. Place dough in a large oiled bowl & cover with a towel. Allow dough to rise for 45 minutes to an hour, until dough doubles in size.
  5. Punch down the dough & divide in half. Roll out or hand stretch the portion(s) you want to use.
  6. Freeze an unused dough ball for up to 3 months. Let frozen dough thaw for 8-12 hours & let rise before rolling out & using.

Whole Wheat Pizza Dough

I experienced some firsts with this recipe: first time using the dough hook on my KitchenAid mixer, first time ever using yeast, & first time using my new pizza & pastry roller!

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My friend Beth has pizza every Friday. I love her life! She almost always makes it from scratch, & after enjoying some of her awesome pizzas myself, I asked for the recipe.

She shared that it’s from one of her favorite cookbooks: Brown Eggs and Jam Jars.

This dough was really easy to make, even for a yeast novice like me. I halved the original – if I messed this up I didn’t want to waste like 5 cups of flour! – & used ‘regular’ flours instead of bread flour. The results were wonderful. The dough calls for honey, but it is not an overly sweet crust, so don’t omit it.

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I had to Google how yeast is supposed to look when ‘foamy’ to make sure I was doing it right. I think I nailed it!

After the yeast is foamy, I added all other ingredients & kneaded for about 5 minutes. I had to add a splash of water at the end because not all of the flour had combined, so use your judgement until you get a nice ball of pizza dough.

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 Before rising…

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After!

I let the dough rise for 45 minutes, per the original recipe. You want your dough ball to double in size. Then comes the most fun step – you punch down the dough!

The original recipe makes four 16″ pizzas, but I halved it so I split my dough ball in half & froze what I wasn’t using that day.

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I don’t have a pizza stone, so I just baked my pizza on an old cookie sheet.

The pizza came out AWESOME!

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Stay tuned for part 2, where I’ll tell ya what I put on it!

Whole Wheat Pizza Dough

Adapted from Brown Eggs & Jam Jars

Makes two 16″ pizzas

  • 1/4 cup warm water (110-120 degrees F)
  • 1 tbsp active dry yeast
  • 1 1/2 cups whole wheat flour
  • 1 cup all purpose flour
  • 3/4 cup cool water
  • 1/8 cup olive oil + more for oiling a large bowl
  • 1 tbsp honey
  • 1 tsp salt
  1. In a stand mixer bowl, combine yeast & warm water until the yeast dissolves. Let sit for about 5 minutes, until foamy.
  2. Add all other ingredients. Using dough hook, knead for 5 minutes, until dough is fully combines & smooth. Add more cool water 1 tsp at a time if necessary.
  3. Place dough in a large oiled bowl & cover with a towel. Allow dough to rise for 45 minutes, until dough doubles in size.
  4. Punch down the dough & divide in half. Roll out the portion(s) you want to use.
  5. Freeze an unused dough ball for up to 3 months. Let frozen dough thaw for 8-12 hours & let rise before rolling out & using.