This is the story of girl
meets boy
meets pizza.
A love triangle with a new twist: Homemade whole wheat pizza crust.
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Whole Wheat Pizza Crust
This recipe comes from Dinner a Love Story
3 3/4 cups flour (I used Bob’s Red Mill White Whole Wheat)
2 1/2 teaspoons instant or other active dry yeast
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/3 cup room-temperature water
In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough will be stiff, not wet and sticky. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Divide the dough in two and shape each into flattened balls. (Dough can be frozen at this point.)*
When you are ready to make a pizza, preheat oven to 500°F roll out one ball of dough in a rectangular shape and place on an oiled cookie sheet.
*I skipped the step of dividing the dough and found that it makes a perfect amount for one cookie sheet (one pizza). And while this pizza is supposed to serve 5, Dan and I can take it down, just the two of us.
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Top the pizza with your favorite ingredients and cook at 500 degrees for about 15 minutes. When I first made this a couple of weeks ago I had bought a bunch of arugula from Harmony Valley at the downtown Madison farmer’s market with hopes of recreating a pizza I had in Chicago last winter: a spicy arugula salad with lemon and shaved parmesan topped a thin crust pie. Heaven. So I improvised a recipe that I found on Dinner a Love Story. I topped the crust with tomato sauce and slices of Cesar’s mozzerella and baked it for 15 minutes. When it came out of the oven I dressed the pizza with a salad of arugula, lemon, olive oil and parmesan cheese. It was love at first bite.
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