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.
- 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.
- fresh mozzarella (bocconcini)
- shredded Italian cheeses
- hearts of palm
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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