I’ve found it!
The best homemade pizza dough recipe EVER.
Not surprisingly, it’s inspired by one of my favourite food blogs – Smitten Kitchen, whose author Deb Pearlman has just released a cookbook. A really really really good cookbook. As in, put it on your Christmas list.
I’ve made a number of pizza doughs in my day. At most, I’ve been mildly satisfied with the results. Jim Lahey of no-knead bread fame has an excellent pizza dough recipe to be sure, but it’s a two day process with all the rising and the waiting time.
Relatively speaking, this is a quickie at less than an hour, with 40 minutes of inactive
wine drinking waiting and rising time.
This recipe also requires zero special equipment and get this, it’s 1/2 whole wheat!
When I was testing this recipe, I used my mixer with a dough hook for one batch, and my good old fashioned hands for the second – both turned out perfectly. Take that, technology.
After the initial mixing, this is the shaggy looking mass you’re looking for.
If you have work related stress or anger management issues, I recommend therapeutic pizza dough kneading.
If you don’t have a rolling pin, you can press the dough out with your hands and fingers – which will look impressively rustic and homemade.
I like a nice thin and crispy crust.
I’ve loaded this pizza up with tomato sauce, spinach, goat’s cheese, cremini mushrooms and sundried tomatoes.
Goat’s cheese is a great alternative to the standard mozzarella for pizza. It’s stronger flavour allows you to use less and it is typically lower in fat (%M.F. – which means % milk fat) and calories.
I also used dried sun-dried tomatoes rather than oil-packed. They need to be rehydrated in boiling water for about a minute before slicing them up.
Going meat-free is a good way to save on calories too, and pizza is one of those foods you can get away with not having meat fairly easily if you’re trying to a adopt the meatless Monday trend.
Piping hot from the oven.
I’m lucky enough to have a pizza stone, a handy piece of kitchen equipment that I pre-heat in the oven and slide the pizza on top of to ensure the bottom of my crust will be crispy – but you don’t need one!
You can also use a preheated cookie sheet. Before topping your pizza, transfer the rolled out dough on to the back of a floured cookie sheet (if you have a second cookie sheet, preheat it in the oven at the highest temp possible – usually around 500F). When the pizza is oven-ready, carefully slide it from the back of one cookie sheet the other.
At 500F, my pizzas need about 10-12 minutes to achieve optimal pizza-ness.
If you haven’t yet forayed into homemade pizza territory – I beg of you, start here!