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Featured Image for post Whole Wheat Pizza Dough and Homemade Pizza Sauce
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5 from 1 vote

Whole Wheat Pizza Dough and Homemade Pizza Sauce

Cook Time10 minutes
Total Time10 minutes
Course: Main Dishes
Keyword: cooking, food, Italian, recipe
Author: Barbara Schieving

Ingredients

  • 1 cup warm water between 95º and 115º
  • 2 Tablespoons honey
  • ¼ cup olive oil
  • 2 cup bread flour
  • 1 cup whole wheat flour
  • 2 ¼ teaspoons 1 US package instant yeast
  • 2 teaspoons [vital wheat gluten]
  • ½ teaspoon salt

Homemade Pizza Sauce

  • 2 garlic cloves minced or pressed
  • 1 tablespoons olive or vegetable oil
  • 1 28 ounce can crushed tomatoes in rich puree
  • 1 teaspoon brown sugar
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes

Instructions

  • Whisk together the honey, warm water, and oil in a small bowl. The water should be about 95 to 115°. It should feel very warm, but not hot.
  • Mix 1 cup bread flour and 1 cup whole wheat flour, yeast, wheat gluten, and salt in mixing bowl, using the paddle attachment, mix on low for about 30 seconds.
  • With the motor running on low, pour in the liquids. Continue mixing until a shaggy dough begins to form. Clean off paddle and switch to dough hook. Mix in the remaining cup of bread flour a little at a time, to make a moderately stiff dough. Adding more or less flour as needed.
  • Knead for eight minutes. The dough should completely clear the sides. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. You'll find the dough wraps itself around the hook, so every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
  • Turn the dough out onto a lightly floured surface and knead it a few times by hand to be sure it's tight and elastic. Form the dough into a tight ball.
  • Wash and dry your mixing bowl then mist it with oil. Place the dough, seam-side down, in the bowl and lightly mist top of dough with oil. Cover bowl with plastic wrap and allow to rise in a warm, draft-free spot until doubled in size–45 minutes to an hour.
  • Heat the oven to 450F. (If you are using a pizza stone, place it in the oven to heat while the dough is rising.) Turn the dough onto a lightly floured surface and divide into two equal portions. Set one aside and cover with plastic wrap to keep it from drying out.
  • Shape the other portion into a round by hand. Place the rolling pin in the center of the round and push outward. Rotate the dough ¼ turn and repeat. Continue until dough is about 12 inches across. Alternatively, you can stretch the dough by hand, which I do. The dough is quite elastic and will want to shrink, so don't rush it. Pause every now and then while shaping (whether by hand or with a rolling pen) to allow the dough to relax.
  • Once dough is shaped, place on a sheet of parchment paper and top pizza as desired with sauce, cheese, and toppings. Using a pizza peel, transfer pizza on parchment to a pizza stone in the oven. (You can trim the parchment so it is only slight larger than your pizza.)
  • Bake 8–10 minutes, or until crust is golden browned and cheese is brown and melted. Let cool 5 minutes before cutting.
  • Homemade Pizza Sauce
  • In a small saucepan, sauté garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.