I got this recipe from a friend of a friend and it turned out great! Making the dough ourselves took a little extra time, but my daughters loved helping me and once it was done everyone scarfed it down (including me).
Whole-Wheat Pizza with Pesto/Goat Cheese and Tomatoes/Mozzarella
Homemade Whole-Wheat Pizza
Ingredients
- 1 cup warm water
- 2 tsp yeast (active dry yeast)
- 2 tsp kosher salt
- 2 tbsp olive oil
- 3 cups whole wheat flour (I used King Arthur organic white whole-wheat flour)
- Tomato sauce
- Grated mozzarella cheese
- Cooking oil spray
- Other desired toppings such as sausage, mushrooms, vegetables, Parmesan cheese, pesto, goat cheese, arugula, olives, etc.
Instructions
- Drop the yeast into the 1-cup of warm water and let it go to work for a few minutes. It should foam up a little bit. Stir the salt and olive oil into the yeast mixture.
- Pour the flour and yeast mixture into a food processor with a dough blade or into a mixer with a dough hook and turn on the machine. (You can also mix up this dough by hand.)
- You should end up with a ball chasing itself around the food processor. If the dough is too dry add warm water a teaspoon at a time and if it is too wet add flour 1 teaspoon at a time.
- Remove the ball from your food processor and knead into a smooth ball. Put the dough into a large ziplock bag or bowl covered with plastic wrap (put a touch of olive oil in and coat the inside of the bag/bowl first) then leave it in fridge for as little as 1 hour or overnight depending on how much time you have. It will rise on it’s own in the fridge.
- When ready to make the pizza preheat the oven to 500 degrees F. Use a rolling pin to roll it out into the desired shape (don’t make it too thin!). Put the flat pizza dough on a baking sheet that has been sprayed with cooking oil. Top the dough with homemade or organic tomato sauce, cheese and other toppings of your choice. Bake in an oven for about 8 – 10 min. or until crust and cheese are golden brown.
Enjoy!
I made the pizza crust today!! Yummy! We had a huge snowstorm last night/this morning and therefore I commenced with making pizza crust and then made mozzarella cheese to top it with!
Delicious recipe!
Love this recipe for the crust. I even use this same crust recipe to make giant, whole wheat, soft pretzels. My kids love them!! Thanks for sharing!
Hi Elizabeth – How do you make the pretzels out of this dough? I’m very new to this and trying to get all the help I can!
Can you freeze this dough?
Hi Jen. Yes, we have frozen the dough in individual balls. Goodluck. ~Amy
Do you have any idea how many calories might be in the dough alone? Thanks! Love your blog!
Betsy
Hi Betsy. No, we do not have nutrition information for our recipes. Here’s why: http://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/ Hope that helps. ~Amy
Not really, but thanks anyway. :-/ It is actually helpful to know the amount of calories and/or nutrition you are getting daily.
Thanks anyway….
Betsy
Hi Betsy,
I input all of my recipes into http://www.myfitnesspal.com to get all of my caloric information. I love this website/app because not only does it give you caloric and nutritional information, but you can scan the barcodes of the food you are using for more accurate information. A little time consuming, but totally worth it. Hope this helps.
Can whole wheat flour be used with the same measurements in any other recipe calling for regular AP Flour?
Hi Abbey. We use King Arthur’s White Whole Wheat Flour in many of our recipes. You can use a 1:1 ratio when converting your own recipes using this flour. This post covers switching to whole grain: http://www.100daysofrealfood.com/2012/02/03/real-food-tips-6-ways-to-ease-the-switch-to-whole-grain/ Hope it helps. ~Amy
I am still new to baking, is there anyway to make this recipe thin crust? I have been making this dough for the past few weeks and my husband just now tells me that he doesn’t like it so I am thinking that if I can make it thin crust he will like it better.
Hi Elizabeth – How do you make the pretzels? I’m new to this and want all the ideas I can get!
I just make the dough as it says then when it’s ready, I roll the dough into little balls (to portion out the dough) then I roll each ball, one at a time, into a long “snake” like shape then twist it to look like a pretzel. Then I brush melted butter on top of the dough, sprinkle a little kosher salt on top then cook them in the oven for about 8 to 10 minutes (depending on how big they are) at 500 degrees. Then enjoy! They taste the best warm!!
Such a great idea! I haven’t been able to get my husband to give up those frozen soft pretzels! I will have to give this a try! Thanks!!!
What is a good active dry yeast to use? I got some at the store and it says on the back of it “Yeast, Sorbitan Monostearate.” (this sounds like a chemical add in or preservative? Any thoughts? It is Fleischmann’s brand. Thanks!!!
Hi Tammy. Sorbitan Monostearate is added to yeast to prolong shelf life. It is derived from corn, of course. The Red Star yeast I have in my home right now does not have any added ingredients. Hope that helps. ~Amy
So I looked up on Amazon the Red Star yeast and it has the sorbitan monostearate listed as an ingredient still. I am wondering if you have some special blend…
Also, can you recommend a trustworthy baking soda and baking powder. I am clueless!
Thanks so much!
Hello Tammy. It is Red Star Active Dry Yeast. Here is a little information: http://guide.livecornfree.com/red-star-active-dry-yeast-packets. Clabber Girl and Bob’s Red Mill have aluminum free non GMO baking products. Hope that helps. ~Amy
Hi, I’m just wondering if the yeast you use has Sorbitan Monostearate. I use Fleischmann’s active dry yeast and would like to try something else. I have an allergy to preservatives/additives.
Thanks, Sarah
Hello Sarah. Maybe this will help: http://guide.livecornfree.com/red-star-active-dry-yeast-packets. ~Amy
Will any other oils work for this? All I have in the house right now is coconut oil…
Hi Heather. I’ve not tried but I think it should be fine. Just be sure to melt your coconut oil before adding it in. Good luck. ~Amy
I made this dough for the first time tonight and my husband and I really liked it. Although we prefer thinner crust, this dough was great. Next time I might try dividing the dough into two balls before putting it in the fridge to make two smaller, thinner crust pizzas. Also, my kids (ages 2 and 4) really liked it too!
I tried this recipe for the first time yesterday and was very pleased with it. A home-made pizza made of 100% whole wheat flour and all natural ingredients? COUNT ME IN! It was very easy to make and seeing exactly what ingredients were going into the pizza was incredibly satisfying. I even made an extra portion of dough to keep in the freezer for a rainy day. Thank you for this recipe!
I have loved all of your recipes, so I decided to try your dough in place of my usual recipe. It is much better! I will be using your recipe from now on. YUM!
[...] tonight will be homemade pizza. Dave is planning to have a pesto pizza, and I am going to make a margarita pizza. The boys [...]
Can this recipe for dough be made in a bread machine?
Thanks, Kristen
Hi Kristen. You could try it out. Let us know how it goes. ~Amy
Over all this was a great recipe but it was WAY too salty. Almost to the point of not being able to eat it. I could tell the flavor would have been great and the texture was good but it only needs one teaspoon salt not 2.
[...] For the crust (adapted from 100 Days of Real Food): [...]
I was curious to see if anyone has tried assembling a pizza and then freezing it? That’s why we generally eat pizza, for convieneve. This recipes is awesome, I’m eating it right now, but it takes a couple hours. I’d live to try making mini pizzas and then freezing them for later!
[...] dinner, I prepped all of the items we will be using in juicy in the morning, and made the pizza dough. It needed to sit in the fridge for at least an hour before [...]
Can’t wait to try this! How many servings does this recipe make?
Hi there Sarah. Sorry but we do not provide serving size or nutrition information. This post helps to explain why: http://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/. ~Amy
I don’t have a food processor that is big enough/has a dough hook. Can I mix it manually or does anyone have any other advise on how to make it. Frozen pizza is our one holdout on our real food journey and I would like to give this a go. Thanks!
Hi Elizabeth. You can absolutely mix it manually. It just takes a bit more time and elbow grease. Enjoy. ~Amy
I made this tonight for dinner and we honestly didnt like it. :/ The crust was too salty and took way longer than 10 mins to cook and was still a little doughy. Where did we go wrong?
Hi Hilary. Sorry that it did not turn out for you. Are you sure you followed the recipe? This is one of my favorite pizza doughs. Sometimes I add in various herbs to change the flavor a bit. Maybe try it with a bit less salt for your taste? ~Amy
[...] make than I anticipated — happy dinner time! The recipe for the whole wheat crust is from 100daysofrealfood - but I’m working on some modifications and will post my version [...]