Did I tell you I’ve been trying to make bread recently? Just some plain old whole wheat bread for heaven’s sakes. And it’s been a total flop. My loaves are lumpy, gooey, misshapen disasters and I never want to try again. Sorry Baby Daddy, back to Weis Quality 99 cent pieces of cardboard. I’m done.
Luckily I have not thrown in the towel on all things yeast related. A few years ago, my friend Katie shared a pizza dough recipe with our group of friends that I immediately tried, loved, and put into my regular repertoire of meals. It’s so easy and you only have to wait 5 minutes for the dough to rise! Unheard of.
This particular batch of pizza was lovely because my sister-in-law came to my house a few days before with more fresh veggies and other goodies for us, so we had plenty of pizza toppings. She also stayed all day to make jars of delicious pizza sauce for us. Who does that?
Also great, Kenton came over for a visit on pizza day and helped hold the baby and make dinner. It made things much easier.
You should really make this pizza dough, especially if you’re in a time crunch or simply love pizza like we do. Your mouth will be glad you did.
Easy Breezy Whole Wheat Pizza
(recipe via Katie Gehman, compliments of Jason Hostetter and Brenna Beck)
- 1 T. yeast
- 1 c. warm water
- 1 t. salt
- 1 t. sugar
- 2 T. olive oil
- 3/4 c. wheat flour
- 1 1/2 c. white flour
- 1 t. dried or fresh basil
- Dissolve yeast in warm water.
- Add salt and sugar; pour in oil
- Separately, mix dry ingredients together. Add dry mix to warm water; mix.
- Set aside for 5 minutes. Spray pan and spread cornmeal on oiled pan.
- Spread dough onto pan (it is very sticky, flour helps).
- Bake dough @ 425 for 15-20 minutes until firm and golden.
- Remove from oven, top with sauce and toppings
- Broil 2-3 minutes (Watch it closely, it’s so easy to burn it this way. I’ve done it multiple times)
(I usually double recipe to ensure leftovers!)
Tomorrow: A Book Review on the fabulous Operating Instructions, by Anne Lamott.