My thoughts this past week:
I can’t wait to make homemade pizza for the first time Good thing I have a stand mixer now I’m so happy Niki chose this for this week’s Food Matter’s Project recipe Ohhh it must be super thin and crunchy so Peter loves it Crap, pizza is definitely not on this 6 day diet, oh well, it’s whole wheat right? Hmm, I don’t need a stand mixer for this recipe. Weird. How am I going to make a flat circle with this gooey mess? I’m guessing my “perforated pizza baking sheet” won’t work with this dough oh…. I’m supposed to use HALF the dough per pizza! Oops.This was an experiment to say the least! And it ended up a fun and delicious one…even though we’re not fans of fluffy thick crust pizza. I am still not sure how much of the thickness was my fault or the recipe’s. The result:
- It tasted great with whole wheat
- Adding fresh rosemary and cornmeal is the way to go, great flavor and “crunchier texture”
- Don’t use a perforated pizza baking sheet, this dough is too wet
- Read ALL the directions (half the dough for a smaller pizza) … or you will have very thick pizza
::: Before baking :::
::: a healthier, yet delicious pizza. yum! :::
Whole Wheat Pizza makes 1 large pizza or 2 small
pizza dough recipe from The Food Matter’s Cook Book
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup fine ground cornmeal
- 1/2 teaspoon instant yeast
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil, plus more for greasing
You literally just combine the dry ingredients then add the water, mix, and let it sit to rise for 8-12 hours.
For the full recipe head over to, Niki’s fabulous blog Salt & Pepper, she is this week’s FMP host.
And for some creative recipes using whole wheat pizza dough head here.
Pizza Sauce
- 1 28 ounce can strained tomatoes
- 1/4 cup water
- 1 tablespoon minced garlic
- handful of fresh basil, chopped
- 2 teaspoons dried oregano
- 1 tablespoon sugar
- 1 teaspoon salt
- black pepper to taste
- 1 tablespoon olive oil
- pinch of cayenne
Combine all ingredients in a saucepan. Bring to a boil, then turn the heat to low. Let simmer for at least 10 minutes on low.
Topping used:
- fresh mozzarella (bocconcini)
- shredded Italian cheeses
- artichokes
- hearts of palm
- mushrooms
- salami
So thinks they have BEST recipe for thin crust pizza out there?
I could a stab at what I think is THE best regular flour thin crust pizza right here.
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I love all the things that went in your pizza sauce… makes me wish I made mine with tomato sauce!
Realy creative and delicious looking. I never thought about using heart of palm but I bet it would be really good.
I was glad I read the recipe up front uhm otherwise there would be no pizza today lol
Congratulations on your first ones. Your pizzas look beautiful!
Thanks Mireya! There is no going back now. I can’t wait to try different types of crust.
Yum, yum, yum … I bet the rosemary was delish!
It added such a nice flavor. Now if only I had a green thumb and could keep an herb garden…
I bet YOU have the world’s best pizza dough recipe missy?!
You have to read my post – I am with you – we are ALL about thin crust! I was wondering about the cornmeal but opted not to try it this time. Next time for sure!
Artichokes!!! How delicious! Looking at the picture I thought it was roasted garlic (another possibility?). Looks great- and don’t worry, my fiance didn’t realize that the dough had to be divided into two either! =)
haha oh boy…especially in a house of thin crust lovers it was a sad realization. Yours looks great with the apple!
Yum, your’s looks great! And not too thick!! Oh, and btw I laughed out loud at your thought process at the beginning!
*yours – I need sleep! Or more pizza. One of the two 🙂
Yummy! This looks great. I used all the dough for one big pizza, but I agree that it was a little too thick in some areas. We still loved it, but I can’t wait to experiment some more!
I am totally adding cornmeal next time. I made two pizzas, and I tried to squish the dough as thin as possible on the second try but it still wouldn’t qualify as thin crust! I’m looking forward to experimenting more with Bittman’s recipe, I’m not giving up on it yet!
We did one plain and one with rosemary and cornmeal. The rosemary cornmeal pizza had more texture and of course flavor. Do you have any non Bittman thin crust dough recipes?
yum!
Hi Keely Marie, Mark Bittman had an online chat today about pizza dough. Someone posted this link about thin crust and it is pretty interesting.
http://www.pizzamaking.com/thincrust.php
Thanks sooooo much Lexi!