If you are anything like me, you LOVE pizza. I wanted to share with you a delicious pizza dough recipe that I have built from several recipes I have found online.
This recipe does require a stand mixer with a dough hook, I have not tried it any other way. If you wanted to do it without these, I would love to know how it worked for you.
– 1 cup Warm Water
– 1 tablespoon Maple Syrup (you can use honey instead or white sugar)
– 1 pkg (8g or 2 1/4 teaspoons) Pizza Yeast or Active Dry Yeast
– 2 tablespoons Canola Oil or Olive Oil (plus extra for the bowl and dough in the last step)
– 1 cup Whole Wheat Flour
– 3 tablespoons Ground Flax Seeds (you could use whole if you wanted to)
– 1-1/4 to 1-3/4 cups All Purpose Flour (I start with 1-1/4 cup and add by 1/4 cup as needed to get the right dough consistency)
1. Mix warm water, maple syrup & yeast together in the bowl of your mixer. Let sit for 5-10 minutes until you see bubbles and the mixture begins to foam.
2. Add oil, whole wheat flour, & flax seeds to your yeast mixture and mix until it is all incorporated.
3. Slowly add in the all purpose flour 1/4 cup at a time (either manually or with your mixer) until you reach the desired consistency (your dough should be slightly tacky to touch but it should not stick to your hands – for me this usually takes 1-1/2 cups of flour but it will depend on humidity).
4. Once you have reached the right consistency, be sure you are using a dough hook and turn your mixer on Medium Speed (I have a KitchenAid and I put my mixer on 3-4) – Set a timer for 6 minutes and let the mixer do the kneading for you.
5. Once your timer is up, remove your dough and rub it down with a bit of oil and oil up your bowl (I use the same bowl because I do not like more dishes). Put your dough in the bowl, cover with a clean dish towel and place in a warm location for 1-2 hours. It will double in size.
6. Roll it out, load it with toppings and bake at 350 degrees on a baking sheet until the dough is crispy and firm (I usually bake it for 20-25 mins on the baking sheet, then remove it and bake it the remaining time right on my oven rack).
– This recipe makes enough for approximately 2 – 10″ pizza crusts (I like my dough a bit thinner, so I would say my pizza’s are about 12″ – 14″).
– Be sure to oil your pan really well that you will be using to bake the pizza. I recommend using oiled parchment paper so the pizza is easy to remove.
– Baking time is based on the thickness of your dough, usually it takes 30-45 mins.