I have made this dough at least 300 times, with varying ingredients. It is a pretty forgiving recipe, as long as you keep the basic ratios. Although you could do this by hand, I have never tried. I use my stand mixer's dough hook attachment, which works very well (most of the time). I modified this recipe from a Kathleen Daelmans recipe I printed out back in 2002. You could use more whole wheat flour, but I prefer this ratio for a softer dough.
You can find wheat bran in the bulk section of a health food grocery or co-op, or in some regular grocery stores near the flour. I highly recommend buying yeast at Costco in bulk. It lasts for a while in an airtight container in the fridge, and is MUCH cheaper than buying individual packets (I paid about $4 for a 2-pound bag a month ago).
Pizza Dough Ingredients
- 2 cups whole wheat flour
- 1 1/2 cups unbleached all-purpose flour
- 2 tbsp. unprocessed wheat bran (optional)
- 4 tsp. active dry yeast (or two packets)
- 1 tsp. salt
- 1/2 tsp. sugar
- 1 1/2 - 2 cups warm water
- 1 tbsp olive oil
- Cornmeal (for dusting -- not part of the dough)
Put all dry ingredients in mixer bowl. Using the dough hook attachment, turn mixer on low speed (speed 2 on Kitchen Aid). Slowly add the first 1 1/2 cups of the warm water. Add the remaining 1/2 cup water only as needed to pick up the last remaining dry bits in the bottom -- you probably won't need it all. (If the dough starts to stick to the bowl, just sprinkle in a little more flour.) Once you've added the water, let the mixer knead the dough for about 8 minutes. Then stop the mixer, add the olive oil, and turn the mixer on for about another 10 seconds to coat the dough with oil.
Transfer the dough to a lightly oiled metal bowl (or leave it in the mixer bowl), cover with plastic wrap and let rise in a warm place for about 2 hours. The dough should double in size.
Lesson learned the hard way: don't let it rise on top of an oven that is on, or the dough will cook!
Pizza Instructions
- Place a pizza stone(s) in the oven and preheat to 475.
- Dust a pizza peel or flat-edged cookie sheet lightly with corn meal.
- Gently punch down the dough and divide into two equal parts.
- On a lightly floured work surface, press each dough into a round pizza shape about 1/2 - 3/4 inch thick.
- Place the dough on the pizza peel or cookie sheet you have dusted with corn meal and add desired toppings (see suggestions below).
- Slide the pizza into the oven directly on to the pizza stone (the corn meal will keep it from sticking).
- Bake for 9-11 minutes, or until cheese is browned.
Another lesson learned the hard way: preheat the oven with pizza stones in it, and don't remove them until they are completely cooled. (You will need to take the pizza out and put it on a cutting board or plate to cut.) I have broken countless pizza stones... my tried and true (and not yet broken after 7+ years) is Pampered Chef -- it is black now with use.
Topping Suggestions
Sauce: I use Ragu traditional pizza sauce from a jar most of the time. I've made my own, which is a lot more work for not much added taste.
For something different, prepared BBQ sauce is interesting.
Toppings (in addition to red sauce):
The usual (his)
- pepperoni
- red chili flakes
- mozzarella (~1/2 cup)
- green peppers and/or onions (if I have extras lying around)
- oregano on top
The usual (hers)
I still prefer vegetarian pizza.
- mozzarella (~1/2 cup)
- crumbled goat cheese (~1/4 cup)
- oregano on top
The Special Occasion (his):
- pepperoni
- bacon (already cooked)
- jalapenos
- mozzarella
The Special Occasion (hers):
- mozzarella
- parmigiano reggiano
- fresh basil leaves (added after cooking)
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