We eat pizza a lot. Like, A LOT a lot. Like at least once, but sometimes twice a week. See, Ryan was more or less raised on pizza and cold cereal. I spent years trying to wean him from his addicitions only to realize that men don't like their wives to tinker with the foods they hold most dear. My only option was to replace the delivery crap with something we could both live with. So I did. About 6 months ago, with great fear and trepidation, I gave this pizza dough recipe a whirl. I'm happy to report that not only did Ryan give it his stamp of approval, all 3 of my kids did too (the one's who have teeth at least). So pizza has definitely become one of our staple meals around here. But that's not all. We use this recipe to make breadsticks (explained below) too. Another one of our favorite meals is minestrone or black bean soup, whole wheat breadsticks, and a giant green salad.
Don't hate me for my amazing ipad photography skills.
Whole Wheat Pizza Dough
This is my version of Pizzaria Limone's lemon onion pizza
1 cup warm water
2 cups whole wheat flour
1/8 cup ground flaxseed
1/8 cup wheat germ
1 teaspoon salt
1 tablespoon honey
1 tablespoon olive oil
1 tabelspoon italian seasoning
Dissolve yeast and honey in the warm water. Let sit for approximately 10 minutes or until cloudy and fragrant. In the bowl of a stand mixer with the dough attachment hook, combine flour, flaxseed, wheat germ, Italian seasonings, and salt. Stir until thoroughly combined. Add olive oil, and yeast/honey mixture. Stir on low until all the flour is combined and the dough has pulled away from the sides of the bowl. The dough should be tacky but not sticky. If it seems too sticky, add a little bit more flour. If it seems to dry, add a little water.
Place dough in a lightly oiled bowl. Cover loosely with plastic wrap and place in a warm place (I put it by the oven or the fireplace).
Let it sit for roughly 45 minutes to 1 hour or until doubled in size. Place dough on lightly floured surface and divide into two equal parts (we like super thin crust so we can usually get 3 pizzas out of this recipe). If using immediately, cover witha dish towel and allow to have a shorter second rise, 10-15 minutes. If saving for later, place each ball in an oiled ziploc bag and refrigerate or freeze immediately.
When you're ready to make the pizza, preheat the oven to 500 degrees and remove all but the bottom rack. Starting in the center of the dough ball, carefully roll the dough out to desired size (between 10-14 inches works best). Place dough on a pizza stone or a piece of parchmen t paper on a baking sheet. Top pizza with tomato sauce, cheese, or toppings of your choice. Drizzle with olive oil and shake on a little garlic powder. Bake 12-16 minutes. Remove from oven, let cool for a few minutes, slice and serve.
For Pizza Limone: drizzle rolled out dough with olive oil. Using the back of a large spoon, spread the oil out over the dough completely. Place sliced lemons and purple onions on dough. Add daiya cheese if desired. Drizzle with lemon juice and shake on garlic powder. 1/2 way through baking process, place some basil leaves atop your pizza.
For breadsticks: I usually roll them out with my hands so they're long and skinny, place them on a baking sheet covered in parchment paper, brush them with olive oil, and shake garlic powder and a little salt on them before baking (10-12 minutes). 1/2 way through baking process brush on another coat of olive oil. My kids like to have these in their lunches from time to time so I always make some extras and stash them in a ziploc bag in the fridge. They keep for 5 days or so.
