Grain Mill Challenge :: Whole wheat pizza dough

I received a grain mill in the mail from WonderMill in exchange for participating in their grain mill challenge and sharing what I make on their blog. Today was my first recipe post! Here is the link:
Whole wheat pizza dough

No knead neapoliton-style pizza dough with herbed cooked tomato sauce

I am so excited to share this recipe with you, because my husband and I agree that this is hands down the best pizza recipe I've ever made. I absolutely love the flavor and texture of this crust, and the sauce is just delicious, too. And this is a no knead recipe! You just put the ingredients in a bowl, let sit and rise twice, and bake. It's so very easy. You can start it the night before just before bed and let it sit overnight, or wait until the day of. I have made this 3 or 4 times now and have put it together before bed, and it has turned out great every time. This is another fabulous recipe from Kneadlessly Simple, and just like the others, the directions look long but that is only because the author is very detailed and gives different options for things. It is quite easy, and I love that I don't even have to knead it in a stand mixer. 

I'm noting the times below for those of you who it might help see how easy this is and the timing I used. 

This recipe makes two 11-12" pizzas, so for a family, you will want to bake both for dinner. One pizza would feed 2 people, and when we make both, we have some left over (and we eat a lot).  I make both pizzas, and sometimes it's fun to do different toppings on each one. I am sure I could combine the dough to make one large pizza, and I will try that soon, but I haven't experimented with the different baking time that would be needed yet.

If you like homemade pizza-and we love it at our house-you will definitely want to try this recipe. I love it so much that I've abandoned my past pizza recipes in favor of this one, hands down!

Neapolitan-style pizza dough

From Kneadlessly Simple (I highly recommend this book!)

My notes are in italics

INGREDIENTS:

For the dough:

3 cups (15 oz) unbleached, all purpose flour, plus more as needed

Generous 1 1/4 tsp. table salt

1/2 tsp. instant, fast-rising, or bread machine yeast (I use bread machine yeast)

Scant 1 1/2 cups ice water, plus more if needed.

1 Tbsp. olive oil, plus more for brushing over dough and pans

For the sauce:

1 Tbsp. olive oil

1/2 tsp. finely minced fresh garlic, or 1 Tbsp. finely chopped onion (I use garlic)

1 can (28 oz) crushed tomatoes (I used tomato sauce)

2 tsp. dried oregano

2 tsp. dried thyme leaves (or I just sprinkle some dried thyme powder over it)

1/2 tsp. balsamic vinegar

1/8-1/4 tsp. each salt and pepper, or to taste

(I also use a squirt of honey to sweeten it just a little, but that is optional-I needed it more since I was using tomato sauce)

(Directions for the sauce: Combine the oil and garlic or onion in a heavy, medium saucepan over medium-high heat and cook, stirring, for 1 minute for garlic or 2 minutes for onion. Add the tomatoes, oregano, and thyme. Adjust the heat so the mixture boils gently and cook, stirring frequently to prevent sticking, until the sauce is cooked down and thickened, 10-15 minutes. Stir in the balsamic vinegar, if using, and salt and pepper. Use immediately, or refrigerate for later use. (I usually only use part of this sauce for two pizzas, so I freeze the rest in two more batches for future pizzas).

Keeps in the refrigerator for up to 4 days and in the freezer for up to two months.

DIRECTIONS for the dough:

First rise: (I put this together right before bed, or you could do it the day of)

-In a large bowl, thoroughly stir together the flour, salt, and yeast. 

-Vigorously stir in the water, scraping down the sides, just until throughly blended.

-Stir in the olive oil until evenly incorporated. 

If the mixture is too dry to mix, add in just enough water to facilitate mixing, as the dough should be firm. If the dough is soft, stir in enough more flour to firm it. (I do not know exactly what her versions of soft vs dry are-when I make this, my dough is very soft and sticky). 

-Cover the bowl with plastic wrap. (If desired, for best flavor or for convenience, you can refrigerate the dough for 3-10 hours.) 

-Then let it rise at cool room temperature for 4-12 hours. (So mine usually rises all night and then I stick it in the fridge the next morning until I'm ready to do the second rise below, but you could also put it together the morning of and let it rise until you are ready for the second rise).

Second rise: Stir the dough to deflate it. Divide it in half using oiled kitchen shears (I just use my hands and put olive oil on them). 

The dough portions can be used immediately; or refrigerated for up to 12 hours and then used (As mentioned earlier, I do this before I'm ready to let it rise the second time before it's baked); or frozen, wrapped airtight, for up to 1 month. Use each half to prepare one pizza.

-Place the dough portions on 12-inch lightly oiled pizza pans, baking sheets, or large sheets of nonstick spray-coated baking parchment (my parchment paper can't be used at this high of a temperature-check the box yours comes in).  

-Drizzle lightly with olive oil, then press and stretch the dough into two 11 1/2-12" rounds with oiled fingertips; if it is resistant and springs back, let it rest for a few minutes before continuing. The shape doesn't have to be perfect, but be sure to push the dough outward to slightly build up and thicken the edges(which would burn if too thin). 

-Set aside to rise, tented with nonstick spray-coated foil (I just spray some cooking spray on plastic wrap), for 25-45 minutes, depending on whether you prefer a thin, slightly dense crust, or a lighter, medium-thick-one. 

Baking preliminaries: 20 minutes before baking time, place a rack in the lowest slot of the oven; preheat to 500 degrees F. Place a rimless baking sheet (or place a rimmed sheet upside down) on the lowest rack.

Baking: 

-Place the pizza pan with the dough (or the dough on the parchment) on the preheated baking sheet that is already in the oven. 

-Bake for 7-10 minutes, or until the dough begins to firm and puff up. 

-Remove from the oven and spread the sauce to within 1/3 inch of the edge all around. 

-Add toppings and cheese evenly over the top. 

-Return to the oven and bake until the top is bubble and the edge is puffy and nicely browned, about 10 minutes longer (watch your oven-mine starts to brown around 7 minutes). Transfer the pan to a wire rack and cool for 5 minutes before serving.

Pizza Bianco

This recipe from Kelly at Domestic by Design is amazing. The flavors are wonderful, and it's a fabulous alternative to pizza with traditional red sauce. A must try!

Pizza Bianco
from Domestic by Design
original recipe here

I N G R E D I E N T S :

Homemade pizza dough (recipe here)
Homemade Italian Dressing (this is a great homemade recipe)
1 green pepper, diced
1 red pepper, diced
2 green onions (scallions), diced
16 oz. organic mozzarella cheese (she uses raw mozzarella)
½ c feta cheese
Handful of raw spinach leaves, optional
1 small tomato, diced, optional

D I R E C T I O N S :
Preheat oven to 425.
Sprinkle a pizza stone or pan with cornmeal or flour.  Roll out pizza dough.
Top dough with as much or as little Italian dressing as you prefer.  I use about 2-4 tablespoons.
Layer pizza with half of the mozzarella cheese, peppers and onions, and then remaining mozzarella cheese.
Sprinkle feta on top and add spinach and tomatoes if desired.
Bake in oven for 10-15 minutes or until cheese is golden brown and bubbly.

My favorite new pizza crust

Okay, okay, I know what you're thinking: Another post on pizza?? Look, I know I'm addicted to making homemade pizza, and I know I've raved about two different recipes. But THIS, my friend, is my newfound favorite! In fact, I just removed one of those recipes from my blog because I wasn't happy with it after all. But this one...yummm. My dear friend Kelly gave me this incredible bread recipe, and it can also be used to make pizza dough. The results are wonderful and healthy, which is a great combination for pizza! I love using Kelly's freshly milled grain, but when I don't have any, I use King Arthur's Whole Wheat White Flour. This recipe can make either 2 thick crust pizzas, or 3 regular, thinner crust pizzas. Both are wonderful. As usual, my favorite toppings are homemade marinara sauce along with mozzarella cheese, bell peppers, turkey pepperoni (unless I'm trying to be really healthy, then I omit it), and pineapple. But really any combination will do. This is just a great recipe.

Whole Wheat Pizza Dough
Courtesy of Kelly


I N G R E D I E N T S :

6 c flour (If you mill your own flour, a good combination is to use even amounts of hard red wheat, hard white wheat, and soft white wheat...otherwise, King Arthur White Whole Wheat is a good store bought option).
2 1/4 c water (temp 110-115 degrees)
1/3 c oil
1/3 c honey
1 T yeast
2 tsp salt

D I R E C T I O N S :

If you have a good mixer and won't knead it by hand, combine the water, oil, honey, and salt into the mixer. Mix until well blended.

Next, add half of the flour. Mix until just blended.

Add the yeast, mix again until just blended.

Add remaining flour and mix until just blended. Let it rest for 10 minutes.

Knead for 6 minutes (I knead it in my mixer with the dough hook, or you can knead by hand).

Once the dough has finished kneading, simply divide it into 2 or 3 dough balls. It makes enough for 2 thick crust pizzas or 3 thinner crust pizzas. You can also freeze the dough balls (I wrap each one in saran wrap and then put them in a freezer ziploc bag) and let one thaw in the fridge the day you want to make it.

To bake the pizza, roll out the dough, add sauce, cheese, and other toppings, and bake for 10-15 minutes at 425 degrees.

This is the marinara sauce I make. I triple the recipe, freeze in individual cup size portions, and defrost when I am going to be making a pizza. I use 1 cup per pizza.

I N G R E D I E N T S :
3 8-ounce cans tomato sauce
3 tsp. oregano
1/2 tsp. garlic powder
3 Tbsp. parmesan cheese

D I R E C T I O N S:
Combine ingredients in a sauce pan on medium-heat, and simmer for a few minutes before adding to the pizza.

homemade pizza

my friend brooke recently sent me this delicious recipe. the sauce is SO tasty and simple, and the dough is not hard to make. the dough makes enough for three pizzas, which means you can divide it into three dough balls and freeze two. the morning you want to make one of the frozen ones, simply thaw it in the fridge and then roll it out and bake it. so easy. so much cheaper and healthier than a store-bought pizza, and really, just as tasty! and in the time you can order take out and have it delivered, you can have one of these made if you just have the dough prepared ahead of time. we love this recipe, and really can't get enough of it around here!

I N G R E D I E N T S :

for the dough...

2 cups hot water
1 Tbsp. yeast
1/2 tsp. salt
3 Tbsp. vegetable oil
6 cups flour

for the sauce...

3 8-oz cans tomato sauce
3 tsp. oregano
1/2 tsp. garlic powder
3 Tbsp. parmesan cheese
mozzarella cheese
toppings-anything you'd like (our favorites include mushrooms, bell peppers, pineapple, and sometimes pepperoni)

D I R E C T I O N S :

Use the dough hook on a stand mixer.

For three pizzas:

Take 2 cups of hot water and sprinkle 1 TBSP yeast overtop, then let sit for a minute or two. Sprinkle 1/2 tsp salt overtop. Add three TBSP. veg oil.

Next, add about six cups of flour gradually until the dough doesn't stick anymore; let it knead for 5-8 minutes.

Remove dough, rub with a small amount of oil; cover and let rise for 1 hour.

Divide dough into three balls. If making only one pizza, freeze two remaining dough balls individually in plastic wrap and place them in a large freezer bag.

(Whenever you decide to use one of the frozen doughs for a pizza, simply let it thaw in the refrigerator the morning of the day you'll be making pizza.)


For the sauce:

Combine tomato sauce, oregano, garlic powder, and parmesan; bring to boil, then simmer on low, covered, for 20 minutes. Remove from heat, and let cool. You will use 1/3rd of this for each pizza.

(To store remaining 2/3rds for future pizzas, divide and freeze in small freezer bags. When you are ready to make the next pizza, let the bag of sauce thaw in the refrigerator or place in small amount of warm water until thawed enough to remove from the bag and cook in a sauce pan.)

Use a pizza stone for the crust to be a little crispier, or just a regular pan if you don't have one.

Press the dough out nice and thin (It does not need to rise a second time or cook at all before you add the toppings.)

Once the dough is shaped into a pizza, spoon the sauce over it evenly. Add toppings and cheese.

Bake at 425 degrees for 18-20 minutes, but keep an eye on it because every oven and pan is different!