I made a mess of every utensil, bowl, appliance, and counter in my kitchen, but I did it. I made homemade whole wheat pizza dough. The result was an unbelievably tasty pizza:
Every homemade pizza I’ve ever made has been the product of a box of Jiffy pizza crust mix. Even then, pizza crust inevitably sends me into fits of cuss words and a series of vows to never again make a homemade pizza. But just like swearing to give up alcohol following a night of heavy drinking, as soon as my frustration hangover wears off I’m back to purchasing another box of Jiffy and trying again.
My battle with pizza dough has always been a case of the stupid stuff not spreading. No matter how meticulously I slowwwwwwly pad at the dough to spread it far enough to deem it pizza-worthy, it always tears, retracts, and fights like hell to remain a ball of useless dough. I had hoped that making my own pizza dough would resolve this issue.
The recipe for the dough was almost identical to that of the dinner rolls I made last week–the only difference being that the pizza dough didn’t call for butter and sugar like the rolls did. I also chose to swap half the all-purpose flour for whole wheat flour. I’m not sure if this is the reason that the pizza dough was a bitch to knead, but no matter how floured the board was, the dough kept sticking to it! This hadn’t been a problem at all with the roll dough. I think cussing and homemade pizza go hand in hand–there’s just no getting around it. Eventually, the dough reached the elasticity I was aiming for and I began sculpting the crust. Guess what? It was at least fifty-seven times easier to spread than the boxed dough!
In addition to the homemade crust, I also made some homemade pizza sauce. I mixed six ounces of tomato paste with six ounces of water. Our darling little old Mexican neighbor has kindly provided us with a stash of homegrown garlic, so I minced up a couple of cloves for the sauce. [Fact: this was the first time I’ve ever used fresh garlic, as opposed to bottled.) After adding some basil and oregano, the pizza sauce was perfect!
Next, I smothered the crust with sauce, sprinkled it with a mix of grated Gruyere and mozzarella, and topped it with some roma tomato slices.
But I didn’t stop there. On top of the tomatoes, I added pepperoni, fresh spinach, and a couple pinches of grated Romano and Parmesan.
When it came out of the oven, it was hard to believe I’d made it. My homemade pizza never looks this good! And it tasted good, too. The texture of the crust was splendid.
I have to admit, I was slightly annoyed that so much effort was required for a simple pizza crust. If you take the prep work and the cleanup time into consideration, I probably spent an hour on the crust alone. But my annoyance faded when I remembered that this recipe was for multiple batches of dough, so the next time I want a homemade pizza, all I have to do is remove the dough from the freezer and thaw it out! 😀
So now I’m off to empty my dishwasher. That’s right, I filled that sucker up making a 7-inch pizza!