I like to make homemade pizza on Friday nights. Making your own is so much healthier because you can make whole wheat dough, use less oil, and control the amount of cheese and veggies you put on it. Tonight I made a white fresh tomato pizza and a pepperoni and onion pizza for Ed.
Whole Wheat Pizza Crust
Combine 3 tsp active dry yeast, 1 1/2 cups warm water and 3 Tbsp honey in a small bowl. Let sit 5 minutes until the top is bubbly. Stir in 3 Tbsp olive oil and 1/2 tsp sea salt. Mix 2 1/2 cups unbleached all-purpose flour with 2 cups whole wheat flour in a large bowl. Pour in the yeast mixture and stir to combine, then dump out on the table. Knead for 15 minutes. Let rise in a bowl covered with a damp kitchen towel in the oven with the light on for 30 minutes to 1 hour. This amount of dough will make 2 pizzas. Roll out dough, sprinkle some cornmeal on a baking sheet and transfer the dough. Add toppings of your choice, and bake in a preheated 425 F oven for 25-30 minutes.
Our favorite toppings:
- pesto spread on dough, tomato slices and slices of fresh mozzarella
- ricotta mixed with garlic, basil and red pepper flakes, tomato and mozzarella
- tomato sauce, sausage, mushrooms, onions and shredded mozzarella
- tomato sauce, pepperoni and shredded mozzarella
- BBQ sauce, chicken pieces, onion, scallions, and cheddar cheese
I can’t wait until our tomatoes are ready this summer! I’m sure they’ll be great on pizza.