Welcome to the first savory recipe post on this blog! (Unless you count cornbread as savory, which I don’t 🙂 As usual, I ended up deciding what to bake because of the ingredients that I wanted to use. I had a lot of whole wheat flour left and I had dozens of Morning Glory muffins sitting pretty in my freezer. So I chose to to make this pizza. This dough is fantastic. It bakes beautifully and is soft and dense. It has a great earthy, hearty flavor.
I felt so accomplished after making this pizza. And it’s not hard to make! It just needs a little love and time for the yeast to work their (its?) magic. A cool thing happened with these yeast- I witnessed them reacting!
Whole Wheat Pizza Dough
- 1 teaspoon white sugar
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- 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.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. *I did the “thin” crust and it was perfect. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). 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. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
I made four pizzas using this dough- two more classic ones with marinara sauce and mozzarella, one with a black truffle sauce, and one with cheese and eggs.
My favorite variation was the cheese and eggs one.
White Pizza with Pecorino, Scallions and Eggs
Adapted from A Couple Cooks
4 scallions (green onions)
¾ cup shredded mozzarella cheese
½ cup shredded Pecorino Romano cheese
1 pizza dough (I used 1 thin dough from the recipe above)
1.Prepare the dough and place on baking sheet per the instructions above. Preheat the oven to 425 degrees.
2. Prepare the toppings: Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat ½ tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.
3. Assemble the pizza: Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle ¾ cup mozzarella cheese, then ½ cup Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.
4. Bake the pizza for 13 or so minutes so that the egg yolks remain runny.
I wouldn’t recommend freezing the dough. It was less pliable and easy to work with, and didn’t rise again. Here’s what the pizza looked like after freezing the dough:
It kind of looks like the shape of the USA, right? Or maybe a butterfly?
Enjoy and happy baking!