A recent purchase of some amazing pepperoni and a bag of shredded mozz that’s been in my freezer for a while meant that tonight was Pizza Night.
Homemade pizzas were always something to look forward to growing up. Family members topped portions as desired and the results were always tasty. The crust came from a box (or pouch?) and made for a great pizza crust–tender, doughy, chewy. These mixes are still available, I’d bet. Even easier would be unrolling a can of dough. Easiest? Buying a premade crust.
I love making my own, though, as it’s a simple dough: very little kneading and only a brief rise. And the biggest reason for baking your own anything: It’s always going to taste better. (That said, I’ve purchased premade dough from a farmers’ market vendor and it turned out the best pizza crust I’ve ever had.)
I have no standby recipe, though featured a favorite in an earlier post. Tonight, I found a new recipe that looked promising in my well-worn King Arthur Flour 200th Anniversary Cookbook. I had to make some adjustments as I didn’t have the full amount of whole wheat flour called for. But adding cracked wheat (about 1/4 cup) and a few tablespoons of soy flour to make up the difference made for a more interesting final crust. The 2 tablespoons of honey in the dough gave the crust a distinct yet delicate sweetness that worked well with the whole-graininess. But the larger amount of white flour (almost 2 cups) made it tender and springy. I’ll use this recipe again.
The girls enjoyed their yummy pepperoni and I sprinkled onions and garlic on my portion. I tossed some mixed greens on my slice once on the plate and loved how pretty it looked. A few crushed chili flakes gave it zip.
Pizza Night wasn’t nostalgic in the sense that our pizza looked or tasted anything like what I remember growing up. But I like knowing that I can make a childhood memory work in my kitchen. I wonder how my daughters will play Pizza Night when they’re grown?
Whole Wheat Honey Pizza Crust
- 1 cup hot water (I used 100°-115°F water as that’s what works to activate yeast)
- 2 tablespoons honey
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1 1/2 cups whole wheat flour (Didn’t have this much, so used about 1/2 cup whole wheat flour, about 2 tablespoons soy flour and enough cracked wheat flour to make 1 cup. Made up the remaining 1/2 cup with the all-purpose flour.)
- 1 1/2 cups all-purpose flour (used 2 cups to make up for not using enough whole wheat flour)
In large bowl, combine water, honey, and yeast; let stand 5 minutes or until bubbly. Stir in salt. Add flours; stir vigorously to form dough. On lightly floured surface, knead dough a few minutes until smooth. Cover with clean kitchen towel. Let rise 10 to 15 minutes.
Heat oven to 400°F. Roll or stretch dough to fit pizza pan. Parbake 5 or so minutes. Remove from ovenl top as desired. Bake until topping are heated through and crust is golden. Makes 1 (15-inch) crust.