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)
Ingredients:
- 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
- cornmeal
Directions:
- 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)
2-4 servings
(I usually double recipe to ensure leftovers!)
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Tomorrow: A Book Review on the fabulous Operating Instructions, by Anne Lamott.
If you have one more loaf of bread left in you, try this recipe… I love it
http://smittenkitchen.com/2009/01/light-wheat-bread/
Thanks David! I will try that this week!
I wish I had family members to just pop over for some delicious food and fun! I’m jealous of those other siblings you have… :)
Move here. I’ll share them with you.
While anything related to a cooked tomato repulses me at the moment, that pizza does look delicious. Unfortunately, my family will have to wait until the second trimester to enjoy such a homemade treat.
I’m glad I could make you some sauce before I hit the couch :) I had fun that day!
Hmm, I might just make this tonight…
That’s my pizza dough!!! :) It’s amazing, isn’t it?
And try Cook’s Illustrated for their whole wheat recipes. It gets easier and you’ll turn out good loaves if you stick with it. Everything matters at first — summertime humidity, how new/warm/cool your flour is. Eventually you’ll get a feel for the dough and be able to whip it out in no time no matter the season.
When did Katie share this with Circle Feast? Yay! I’m so glad she did!
Brenna, this dough has changed my life! :) But seriously–so great. Thank you! So glad Katie shared it with us… a few years ago? Love it.
And I will try out bread again. I was just so disappointed..