This dough is so easy, delicious and mostly whole grain. In order to encourage you to make it, I’m giving you the recipe. It’s a Bittman classic from his Food Matters cookbook.
You can put anything on pizza. This is a pesto, mozarella and tomato version. We also made one the other night with Boston tomato (a sweet and savory tomato jam), sauteed onions and beet greens and ricotta. The whole recipe makes enough for 2 good sized pizzas, so often we cut it in half if we want less. Still easy. Still delicious.
- 2 cups whole wheat flour
- 1 cup all-purpose or bread flour, plus more as needed
- 1/2 teaspoon instant yeast
- 1 teaspoon salt
- Combine dry ingredients in a large bowl (if it has a lid, even better). Stir in 1 1/2 cups of water. It should look pretty sticky and wet, like biscuit batter. It might need a bit more water, but add just a little at a time.
- Gather dough together and cover loosely. Let it sit for 6-12 hours. We usually make it in the morning and it’s ready for dinner.
- Stretch your dough out onto an olive oiled baking sheet or floured counter if using a peel and pizza stone. Add toppings and bake in a screaming hot 500 degree oven until well browned (about 10ish minutes).