We are big fans of pizza here. Not only can you make your own and make it healthy, but it’s such a delicious dinner to include veggies! No matter what kind of pizza we make, we always include new plus familiar vegetables. However, do you ever find you get hung up not making pizza for dinner, because you don’t want to bother with the crust? We found a solution that is not only easy, but I promise you, it’s fool proof! Whether you are an experience chef, or a beginning one, this crust works every time!
One thing I like about this crust is that it works, despite an unpredictable schedule. I’ve mixed up this dough and left it on my counter for as few as 3 hours, to as many as 24 hours, and it still turned out! Sometimes I intend to make it for dinner, and then we get too busy to finish it. But once we get to it, it is still good.
The basic idea is to mix the ingredients (only flour, salt, yeast, and water) with a wooden spoon, just until the dough is all moistened. Then, simply cover and let rise until you are ready to make your pizza.
Leave it to rise. When you are ready to prepare the pizza, simply roll out and bake it. Honestly, I love 100% whole wheat pizza, but I almost never make it this way. My family prefers a mix of half whole wheat flour with half white flour. I still include whole wheat, to increase the fiber, but the mix of both makes it more acceptable for the kids, and that’s OK with me.
Was this meal a success? Absolutely, no question about it. I know I can count on my kids to have several slices. I also feel good about the fact the crust isn’t drowning in butter (no offense Pizza Hut cause I do love your pizza)
We also always serve salad with our pizza. The kids have really gotten used to seeing salad on their plates every night! So mix up some home-made pizza tonight instead of calling for delivery. It will definitely be healthier. Does anyone have healthy toppings their kids like on pizza?
No Knead Whole Wheat Pizza
- 3 cup flour, all-purpose
- 3 1/2 cup flour, whole wheat
- 1/2 tablespoon salt
- 1 teaspoon yeast, active dry
- 3 cup water
- Mix together the flours, salt, and yeast in a very large bowl. Slowly add warm water (bath temp) stirring with a wooden spoon until the flours are well mixed with the water and a dough is formed.
- Cover with a wet towel, or plastic wrap for a minimum of 3 hours, but for best results, 12-14 hours. We like to put this together in the morning, and have it for dinner.
- Preheat oven to 425 degrees Fahrenheit. Once your dough has sit to rise, remove the dough from the bowl and split into two. Place each half on a 14 inch pizza pan. roll it out with a rolling pin, and as much extra flour as you need in order to not have it stick to the counter or the rolling pin.
- Spread it into a baking sheet, pizza stone, or cast iron pan. Bake at 425 for 8-10 minutes. After crust is sufficiently cooked through, add your pizza toppings. Return to the oven to melt your cheese (another 5-6 minutes)