Pizza dough is really easy to make yourself. You'll love how much more flavor it has too.
As the “Stealthy Healthy” blogger, I like to consider myself a master of deception. Translation: I trick my friends into believing that my recipes—like this pizza dough—require hours of effort, instead of minutes. I also like to trick my husband into eating vegetables, but that’s a story for another post. For today, let’s talk pizza dough.
Every now and then, I become fixated a specific dish, and I cannot stop myself from tinkering with the recipe until it fulfills my every wish as to what the resulting meal should be. My ideal pizza dough needed to be easy to make, do well when prepped in advance, and contain healthy ingredients.
My ideal pizza (because isn’t fabulous pizza the entire point of making homemade pizza dough?) needed to be delightful to bite with a little of the classic pizzeria stretch. Sogginess would not be tolerated. I wanted the crust to brown, but remain soft. Whole wheat flour was desirable for fiber, as long as I couldn’t taste it in the final flavor or texture. Yep. I’m picky about my pizza dough.
After much trial and error (and more than one consecutive pizza night at home), I am thrilled to report that this pizza dough meets my every requirement. For a visual, here is our perfect dough in action on (or rather under) my Ricotta Pizza with Peaches.
- Easy-peasy: You need only 15 minutes and your food processor, and 10 of those minutes are the dough hanging out, while you call your sister, sort your laundry, or catch the end of The Real Housewives.
- Make ahead magic: Make this pizza dough 1-to-3 days in advance, then let it chill in your refrigerator. The slow rising develops additional flavor, and the payoff is well worth your patience and advance planning.
- Whole wheat flour is in the mix: A 50/50 blend of whole wheat pastry flour and all purpose flour, plus a few tablespoons of vital wheat gluten flour (a high-protein flour that compensates for the stretch that the whole wheat flour takes away), proved to be the magic mix that adds extra fiber to the dough, without affecting its taste or texture. If you don’t have (or don’t want to purchase) vital wheat gluten flour (it’s available in most grocery stores), see the recipe notes below.
- It makes dreamy pizza: When cooked at a high temperature close to the top of the oven, the resulting pizzas were soft, perfectly browned, and showcased the pizza toppings.
With this pizza dough recipe, you will be pulling pies from the oven that even the Mayor of Naples would approve. The only downside to this recipe is that once you start to make your own pizza dough, you will never find satisfaction in frozen pizzas again. Consider yourself pleasantly spoiled for life.
Speaking of spoiling yourself, try this pizza dough recipe with David's smoky BBQ Chicken Pizza Recipe. Grilled and gorgeous!
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