When I was a kid, my parents told my brother and I we were responsible for making at least one dinner every week. Of course, 10-year-old me chose pizza. And of course at first I wasn’t making homemade pizza dough like I do now! But I can honestly say I enjoyed every minute of it. I loved mixing the dough together, rolling it out, spreading pizza sauce delicately over the top, strategically placing Canadian bacon or pepperoni in a perfect formation, and sprinkling cheese over the top. It has become my signature meal. In college it was the thing I brought to parties, it’s the meal my family and friends ask for, and it’s the one thing I seriously get excited to make every single time.
Over the years I’ve experimented with different toppings. I love how you can make a complete meal with pizza using fresh veggies, lean proteins, and fun herbs. My favorite combination is my homemade kale pesto (or any pesto for that matter) instead of marinara sauce, topped with mozzarella and parmesan cheese blend, Italian seasoning, and sliced peppers. I sometimes add chicken for a protein boost. By adding kale pesto, it helps add in a nutrient-dense veggie boost AND it’s super flavorful. My kids and husband have even learned to love pesto!
Now to the dough. It usually makes or breaks the success of the pizza. No joke. Too soggy, and everyone’s complaining about how they have to eat it with a fork. Too crispy, and it resembles too much of a cracker. It has taken years to perfect the pizza dough. Using a whole grain flour is essential to boost nutrition, but to make the perfect dough, it’s best to combine all-purpose with whole grain flour. You still get a fiber-filled crust, but a better texture. I also like to add herbs and spices to my crust; I think it helps create a well-rounded flavor profile for the entire pizza experience!
You may need to experiment with how much flour to add. There are many environmental factors that can affect the moisture content of your dough (weather, season, dry vs humid places, etc.) so use this recipe as a guide and experiment! You will also see I use corn meal as the layer between the pan and pizza. I do this for two reasons: it helps to keep pizza dough from sticking to the pan AND adds a fun flavorful crunch. If you want to spray your pans with Pam instead, by all means, do so! Make this your own adventure. I sure did, and it continues to be my favorite meal to make yet!
Easy Peasy Pizza Dough
Ingredients
- 2 cups whole wheat flour
- 1½ -2 cups all-purpose flour
- 1 packet active dry yeast
- 1½ tsp salt
- 2 tsp Italian seasoning
- 1½ cup lukewarm water about 105°F
- 2 tbsp corn meal
Instructions
- Combine flours, salt, Italian seasoning, and yeast in a large bowl.
- Add lukewarm water to dry ingredients. Mix vigorously with a wooden spoon for about 30 seconds, until combined.
- Using hands, add in additional flour (about ½-1 cups) and lightly knead until dough is not sticky. If dough is too dry, add in 1 tbsp of water until slightly moist.
- Once dough is not sticky anymore and mixed thoroughly, divide dough into 2 balls. Place each in a separate bowl, cover with a towel, and let rest for about 10 minutes.
- While dough is resting, sprinkle 1 tbsp corn meal on the bottom of each pizza pan (this will prevent pizza dough from sticking to pan and provide a fun texture).
- Preheat oven to 425°F.
- After dough is done resting, sprinkle 1 tbsp flour onto a working surface. Roll out each pizza dough to desired thickness. Place on pizza pans.
- Without toppings, heat pizza dough in oven for 8 minutes, until crust is slightly brown.
- Remove from oven and add toppings of choice. Place back in oven for about 12-15 minutes or until pizza crust is browned.