Whole Wheat No-Knead Pizza Crust
makes 1 thin crust 10 inch pie, double it for a larger, thicker crust (we always double it now)
Whisk together in a small bowl:
3/4 c. whole wheat flour
1/2 tsp. yeast
1/2 tsp. sugar
Then whisk in:
1/2 tsp. salt (I make this scant, since I’m trying to cut back our salt)
Stir in, just for 20 seconds until dough begins to form:
1/3 c. room temp water
Pour 1 TBS olive oil into a small bowl or 2 cup measurer.
Empty dough into this bowl and turn dough, to coat.
Cover tightly and allow to sit for 1 hour until doubled. Otherwise, can let it sit 30 minutes and pop in the refrigerator for up to 24 hours. Remove 1 hour before you want to put it in the oven.
Preheat oven to 475. Put your baking stone in (if you’re skilled enough to use a stone without ruining everything. I am not. Thus, I am still using a baking sheet to make pizza. Pity me if you must.)
With oiled fingers, lift the dough out of the bowl with one hand and with the other hand, pour a little of the oil left in onto the pizza pan. Spread it around.
Set the dough on the pan and press on it to deflate gently. Shape into a smooth round. Allow to sit for 15 minutes, covered to relax it.
Use your fingertips and press the dough from the center outwards to form into a 10 inch circle. Cover with plastic wrap and allow to sit for 30 to 45 minutes
Put the tray in oven or transfer directly to pizza stone. Bake for 5 minutes.
Add toppings and return to oven until it’s done (usually when the cheese bubbles, if you are the type to add cheese to your pizza.)
We are. But only really good cheese. 🙂
Thin crust, not at all black on the bottom despite the dramatic shadows in the photo. Has roasted garlic, olive oil, toasted pine nuts, caramelized onions, goat cheese, and white cheddar cheese on top.
Bonus: The Best Red Pizza Sauce
Shamelessly stolen from this site. We also love their peanut sauce. This makes enough to sauce one double-batch pizza.
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh garlic
1/4 cup finely chopped onion
1 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
(1/2 teaspoon salt) – I started omitting this and I can’t tell the difference.
1/4 teaspoon black pepper
2 tablespoons tomato paste
In a medium saucepan, sauté garlic and onions in olive oil until tender. Add seasonings and continue cooking a few more minutes. Stir in tomato sauce, and then tomato paste. Simmer on low heat for about 10 minutes. Makes about 1 1/2 cups.