We eat pizza on Fridays. My family always has. Chalk it up to us being Catholic (back in the day, you couldn’t eat meat on Fridays – pizza was a simple and inexpensive option).
These days, Mom and I stick with tradition, although we change it up with a calzone now and then. But recently, we have been changing it up even more by making our pizza (or calzone, actually) at home. Crazy.
Obviously the first – and arguably – most important part of Friday pizza is the pizza dough. Let’s get started.
First, bloom the yeast. This simply means putting the yeast in warm water, which activates the yeast and helps the dough to rise.
While you wait, measure out the flour. Some people say it is absolutely necessary to weigh the flour. I’ll be honest, I weighed. As you can see, my scale is, well, pretty antiquated. I need to upgrade to a digital, but Grandma’s cleaning out her house and… items keep appearing in ours!
Once the yeast has sat for a few minutes, add room temperature water.
Now the fun begins! Switch to the dough hook. It’s time to knead.
So that you feel special too, you can oil a bowl. Stick with me here. Pour some olive oil in a bowl.
The dough will rise and double in size. See that? See how it’s hitting the top of the plastic. Perfect!
Punch it down and divide into two equal parts. Got it? Excellent. Let it sit for a few more minutes. Now it’s ready to eat or freeze. Up to you.
Oh, you want to make a pizza right now. Don’t know what to put on top. Well my friends, you are just going to have to wait. That’s right, stay tuned for my best pizza creation yet.
Here’s a hint – it involves caramelized onions and a mixture of goat cheese AND mozzarella. Heaven.
Homemade Whole Wheat Pizza Dough
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½ cup warm water (about 110F)
1 envelope (2 ¼ teaspoons) rapid rise (instant) yeast
1 ¼ cups room temperature water
2 tablespoons extra-virgin olive oil, plus more for greasing bowl
2 1/2 cups all-purpose flour, plus more for dusting
1 ½ cups whole wheat flour
1 ½ teaspoons salt
Measure the warm water into a liquid measuring cup sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature and olive oil. Stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Slowly add the liquid ingredients and continue to mix at low speed until just combined and a ball forms. Switch the paddle attachment for the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball and place it in a well oiled bowl. Cover with plastic. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate.
To bake, preheat the oven to 450F.
Turn the dough out onto a lightly floured surface. Divide the dough into two equal parts. Form both pieces of dough into smooth, round palls and cover with a damp cloth. Let the dough relax for 10 – 30 minutes.
Working with one piece, keeping the other covered, shape the dough and transfer to a pizza peel or piece of parchment dusted with semolina or corneal. Top as desired. Slide the dough into the oven. Bake until the crust edge turns brown and the cheese is golden brown in spots, about 10 – 14 minutes. Repeat with remaining ball of dough or freeze for later use.