There’s no pizza like homemade pizza. If you’ve never made homemade pizza, tonight’s the night to try it out! It’s healthier, cheaper, versatile and if you make the dough in advance, it takes less time than delivery!
My girlfriend and I had a hankering the other night to make some pizza of our own, so I looked up a few different pizza dough recipes until I found the one we wanted. We knew we wanted to be healthier so we found a whole wheat dough recipe. Then we scoured our cabinets and fridge for ingredients to put on top. We had a few different cheeses, some spaghetti sauce, and I pulled out some raw onion and sundried tomatoes too. We cooked it all up, watched the movie “The Family Man” and enjoyed ourselves and our pizza immensely! It was quick and easy to make, so I figured I’d share the recipe with you.
Basic Pizza Dough
Servings: 4 (four individual pizzas, not 4 pieces!)
Points Per Serving: 13 per individual pizza! (so like 2 PP per piece, not including toppings)
- 1 tsp sugar (or honey)
- 2 1/4 tsp yeast (or 1 package of quick active yeast), 1 PP
- 1 1/2 tsp salt
- 2 cups all purpose flour, 21 PP
- 2 1/4 cups white whole wheat flour, 25 PP
- 2 tbsp olive oil, 7 PP
- 1 2/3 cups warm water
- 1/4 cup apple cider vinegar (for more pliable crust)
1. Combine the water and sugar in a 2-cup measuring jug. Sprinkle in the yeast and let stand until foamy, about 5-10 minutes. Stir in the oil.
2. Combine the flour and salt in a mixing bowl. Make a crater in the middle of the flour and pour in the liquids. Mix with wooden spoon until all the ingredients are in. Then, use your clean hands to continue mixing and kneading until you’ve formed it into a ball. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.
3. Leave the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
2. Punch down the dough, then cut in half . Refrigerate or freeze in floured zip-close freezer bags at this point or use as directed in the recipe. Yields enough dough for 2 medium pizzas with 6 servings each (if you’ve included the vinegar, you can definitely do 4 smaller pizzas or 6 personal pizzas!).
Once the dough is ready, it’s up to you as far as what you want on it! I used a spaghetti sauce, parm/romano/feta/mozzarella cheese, PBO, slivered onion and sundried tomato. You can add as much or as little as you want. Depending on how much is on there, you’ll want to cook it for anywhere from 11-15 minutes on 480 degrees. Just remember to check on it instead of putting it in and walking away or it might burn! This dough is thick (without the vinegar), so the thinner you make it, the less time it will take to cook.
A few tips.
- Poke holes in the dough with a fork to keep air bubbles to a minimum.
- Put flour or cornmeal on the bottom of the pan to keep it from sticking (totally works!).
- Rub olive oil over the whole pizza before you start putting on toppings and sprinkle some garlic powder on the edges to make your crusts even tastier!
- Remember to count the points of your toppings too!
- Attempt (in my case, unsuccessful) to NOT eat the entire pizza in one sitting.