A few years ago, I went back to school full time. As part of that plan, we did a complete budget overhaul. One of the frills on the grocery list that we decided was simply not worth investing in anymore were the store-bought pre-cooked pizza bases. Not only did they fail to resemble anything straight out of a pizza oven, but they were bland and boring. And at a least $4 per base, they were super expensive! The remedy to this issue was simple: learn to make amazing & irresistable pizza dough at home. And so a new tradition was born, and it's now become second nature for me to make pizza dough (and even other breads!).
Over the years I have experimented with a number of pizza dough recipes. There was the introductory recipe I tried from a Canadian Living cookbook - very good, overall. Another recipe we found online when living briefly in Brussels, Belgium that my friend swears to this day is the best one she's tried (it had wine as an ingredient, what's not to love?!). But I have continued to experiment with other dough recipes despite these accolades - I felt like something was still missing.
Lately my experimentation has focused more on finding a recipe that works perfectly in a stand mixer, as having a toddler running around doesn't lend me to having 8-10 minutes to continually knead the dough. Other criteria for the perfect recipe (in my mind) includes using instant yeast that would be able to rise in the fridge throughout the day, or be used for baking within minutes of making the dough. After all, we need to capitalize on time here, and with a little one, dinner must be served early! Chop, chop... or in this case, knead, knead!
Finally, after much research, I believe I have come up with the perfect healthy pizza dough combination that meets all of the above criteria, and that also has whole wheat in it and ... wait for it ... is toddler approved! I hope you enjoy this pizza dough as much as we do! Do you make your own dough? What's in your recipe that makes it special?
Best Garlic & Herb Whole Wheat Pizza Dough Recipe
Yield: 2 X 12 inch pizza bases, or one large pizza
Time: 10 minutes
Adapted From: Life in the Lofthouse
- 1 cup warm water
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- In the bowl of an electric stand mixer, fitted with a dough hook, mix the water, honey, oil and yeast. Let sit approximately 5 minutes until yeast bubbles a bit.
- Add the all purpose flour and whole wheat flour, as well as the garlic powder and the Italian seasoning into the mixer and mix on a low speed until a soft dough forms and pulls away from the sides of the bowl. The dough should be soft and smooth. You can add up to another 1/4 cup of all purpose flour if needed, but no more than that.
- Knead the dough for 3 minutes in stand mixer.
- Cover dough with plastic wrap in a greased bowl and let rest for 10 minutes. (Alternatively, you can make this dough in the morning, place the dough into a greased bowl, and leave covered with plastic wrap in the fridge for up to 9 hours before using it.)
- Shape and flatten dough out onto a nonstick pizza pan that has been sprinkled with cornmeal.
- Add sauce and toppings of your choice.
- Bake at 420° F for 12 to 15 minutes or until edges of dough are golden-brown.