Homemade Wheat Pizza Crust

December 16th, 2009 by Dionna | 14 Comments
Posted in Adults, Children, Eclectic Learning, Healthy Living, Homey Goodness, Just for Fun/Miscellaneous, natural parenting, Preschoolers, Toddlers

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Kieran’s Tio Darin specifically requested that I post on the pizza that we made for Kieran’s birthday party. (He also requested a post on Kieran’s train ride; that is in the works.)

This crust is, admittedly, damned good. It is based on a recipe found here, and I have our dear friend Melody to thank for introducing us to it. We first made it in a “Little Chefs” co-op class she hosted.

I’ve tried it half white/half wheat (that’s the dough we made for Kieran’s party) and all wheat. Both taste yummy, the only difference I noticed is that the half & half rises more before baking. We also cooked the two crusts differently: with the wheat, we put all the toppings onto the raw dough and then baked the pizza. With the half & half, we baked the dough by itself first until it was almost done, then put the toppings on and baked it more. The crust came out noticeably better when we baked it alone first – whether that was also a function of being half & half, I don’t know yet. When we did not bake the crust first, we had a small doughy disaster – the toppings were done but the middle of the crust needed more time. 500 degrees on a pizza stone helped, but the toppings got crispier than I would have liked.

So here is the recipe with my (thank you, Melody) changes; it is doubled so you have enough to freeze:

2 teaspoons white sugar
3 cups warm water (I just let tap water get nice & hot)
2 tablespoon active dry yeast (if you are buying the little packets, 2 tbsp is equal to about 3 of the packets; I just dumped all 3 packets in)
2 tablespoons olive oil
2 teaspoons salt
4 cups whole wheat flour (if you want all whole wheat flour, use almost 6 cups of flour in the dough and reserve almost 1 cup to knead it in)
3 cups all-purpose flour
2 teaspoons honey
Italian seasoning (to taste; I probably used a little more than a tbsp)
Parmesan cheese (to taste; I probably used at least 2 tbsp)
  1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
  3. When the dough is doubled, tip the dough out onto a lightly floured surface, and gently mix in the honey, Italian seasoning, and Parmesan Cheese.
  4. Divide into 4 pieces for 4 “hand-tossed” style larger crusts, or less than 4 for thicker crust; it will make 8-10 “personal” pizzas if you do smaller portions.
  5. Form into tight balls. Let rise for about 45 minutes, until doubled.
  6. Heat the oven to 460 degrees. Roll a ball of dough with a rolling pin until it will not stretch any further. Then drape it over both of your fists, and gently pull the edges outward, while rotating the crust (I, admittedly, did not do this; I just rolled it flat). When the circle has reached the desired size, place on a well oiled pizza pan. Brush the top of the dough with olive oil. Bake for approximately 10 minutes – just long enough that the crust has risen and is a light brown.
  7. Top pizza with your favorite toppings. At Kieran’s party I offered spaghetti sauce, tomatoes, mushrooms, onions, artichoke hearts, green peppers, sausage, pepperoni, chicken, Canadian bacon, and pineapple. And cheese of course.
    If you are freezing your pizza, stop here – do not bake the pizza for a second time.
  8. Bake for an additional 12 to 16 minutes (depending on thickness of crust and toppings), until the crust is crisp and golden at the edges, and cheese is melted on the top.
To freeze, I placed aluminum foil on a cookie sheet, set the pizza on the foil, and stuck it all in the deep freeze until it was hard. Then I wrapped it up (without the cookie sheet). I haven’t cooked the frozen pizza yet, but I would guess that you’d just put it in a 425 degree oven for 12-18 minutes like any frozen pizza. Just keep an eye on it.
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Seriously, Melody and I agree that this is probably the best crust we’ve ever tasted, and she used to own a pizza franchise! We also agree that if a couple of friends split the costs and set this up assembly line style, you could freeze a whole lot of pizzas for a fraction of the price you would pay buying frozen or from a restaurant. Plus it’s healthier!
2009-12-13 03
Kieran loves his Tio! We do too, just a little bit :) Darin – you’ll have to weigh in on how to cook the frozen pizza once you try it.

14 Responses to:
"Homemade Wheat Pizza Crust"

  1. Tonia

    Is this similar to the recipe we got at the other coop class with all the mixes?

  2. CodeNamePapa   CodeNamePapa

    this pizza was gooood!

  3. CodeNamePapa   CodeNamePapa

    I’m dying to know how the frozen ones will fare…

    • Dionna   CodeNameMama

      I’m sure I’ll be pulling one of the frozen ones out soon – who has time to cook with all of the Christmas crafting going on in this house?!

  4. Hurry! Get Tom a frozen one, so he doesn’t die!

    It seems like it would fun to do this assembly line style like you suggested. Now if I just had some freezer space :(

    • Dionna   CodeNameMama

      I think my friend Melody and I are going to try the assembly line idea – just as soon as we eat the frozen ones we have now ;)

  5. And that picture is precious. I love how Kieran’s hands are held against his chest.

  6. Mom

    I think that the reason it was SO good was the special kneading skills of a certain 2 year old!!! I bet clean up was interesting…heheheheh

    • Dionna   CodeNameMama

      Clean up from this isn’t the funnest, since you have to put flour down and knead on the table at least twice. But water and then my vinegar/water solution did the trick :)

  7. DT

    Just wanted to let you know, the frozen pizza I actually thought was better than the day before. The crust got a little more crispy and made it delicious. I put my oven on around 400 degrees and “watched it,” it only took about 15 minutes. However, I recommend staying away from microwaving leftovers as the crust got soggy.

    • Rebecca

      The freezing part, I think, is what determines whether or not you can microwave it. I made some of this at home on one of our snow days last week, and, I microwaved the left overs at work the next day, and it was fine. BUT, I didn’t freeze any…Sooooo, it seems like frozen does not reheat well (though I am thinking you could probably reheat in the oven? I hate the microwave anyway…it is not my friend for anything more than heating water or softening butter, I even make oatmeal on the stove).

      We used some of the extra dough to make a pan of breadsticks, which was also delicious!

      And, I have to say, if I can make it, and have it come out, then anyone can, because, I could totally burn water!

      • Dionna   CodeNameMama

        Rebecca – I bet you are right – reheating in the oven would probably keep the crust tasting much more delicious than ruining it in the microwave. I’m also not a big fan of microwaves. I’m glad yours turned out well – we have run out of the ones we made, and I want to make some more NOW!

  8. Dionna   CodeNameMama

    I will also add that we definitely recommend cooking crust before freezing. We cooked one tonight and had the same gooey center problems.

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