Somehow, it has only recently crossed my mind that making my own pizza dough would be cheaper, tastier, and even easier than buying a store-bought dough or crust. I think years of Boboli crusts and frozen pizzas have warped my mind. Or perhaps it's because, now that I work from home and for myself, I have more time to use my brain? Regardless of the reason, take my advice: Make your own pizza dough. You won't be disappointed.
Over the weekend, I experimented with a few different recipes, and this one was my favorite. The dough was easy to stretch out to my desired thickness, and the combination of white flour with whole wheat prevented the dough from becoming too dense (one of the other whole wheat doughs I made was a little too dense for my liking). Next time, though, I might omit a wee bit of the salt - the dough tasted a little oversalted (my salt fiend friends didn't seem to notice, though).
No-Yeast Pizza Dough
Yields: 1 pizza crust
Adapted slightly from Kristin in Her Kitchen
-1 1/2 cups regular whole wheat flour
-1/2 cup white flour
-1 teaspoon salt
-2 teaspoons baking powder
-3/4 cup water
-1/4 cup olive oil
1.) Preheat oven to 400 degrees. Combine all ingredients together in a bowl and knead by hand in bowl for about 2 minutes.
2.) Place dough onto baking sheet and press out into desired shape (thinner crust works better for this recipe). Bake for 5-10 minutes (depending on how thick it is).
3.) Take crust out of the oven, add sauce and toppings, then bake for another 8-10 minutes, or until toppings are cooked and edges of crust are lightly browned. (We topped ours with thin slices of tomato and scallions, and our second pizza was topped with caramelized onions).
*Side note: Before starting step 2, I refrigerated the dough until I needed it. According to Alton Brown, you can refrigerate pizza dough for up to 6 days.
Now seriously: How easy is that?!?!? And SO worth it. You can definitely taste the difference between homemade pizza dough and store-bought.
Have you ever made your own pizza dough before? What's your favorite recipe?