Tag Archives: pizza

Revamped Pizza Dough

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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.

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Prosciutto Ricotta Pizza

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Last week I shared a delicious whole wheat pizza crust recipe. Now I’m finally getting around to sharing what I put on it!

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 Tada!

My husband & I first had this delicious combination in Italy. You have not had ricotta cheese until you’ve had it fresh in Italy. It’s been 2 years and I still think about it. Ever since, this has become our favorite pizza combo. Naturally, it was our first choice of toppings for my first homemade pizza crust.

It’s nothing too complicated. You start with the standard pizza sauce & shredded mozzarella & then add prosciutto slices & spoonfuls of ricotta. To make it even more delicious I added black pepper, oregano, and crushed garlic. Pro tip: you don’t have to peel garlic if you’re going to use a garlic press!

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I don’t have a pizza stone, so I just baked it on an old cookie sheet in the oven at 500 degrees (that’s as hot as my oven gets) for 12-15 minutes.

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I didn’t try this, but for a crispier bake it for less time on the cookie sheet & then put it directly on the rack for the last few minutes.

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I will definitely try that tip next time.

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Now we don’t have to go out to a fancy Italian place to get this awesome pizza!

Prosciutto Ricotta Pizza

 

  • pizza dough, rolled out
  • olive oil
  • pizza sauce
  • shredded mozzarella cheese
  • prosciutto slices
  • ricotta cheese
  • crushed garlic
  • black pepper
  • oregano
  1. Preheat oven to 500 degrees. Brush the edge of the pizza crust with olive oil
  2. Spread pizza sauce and mozzarella cheese on the crust. Place pieces of prosciutto spoonfuls of ricotta cheese all over the pizza.Sprinkle crushed garlic, black pepper, and oregano all over.
  3. Bake for 12-15 minutes using cookie sheet or pizza stone.
  4. Cut, serve & enjoy!

Whole Wheat Pizza Dough

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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.