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Thin and Crispy Whole Wheat Pizza Dough

In the overflow cookbook cupboard in our kitchen, you’ll find a couple of worn and bulging tattered-paged spiral notebooks. They’re my “culinary journals”, full of scribbled recipes and clippings from magazines and newspapers, recipes I hope to try someday. This thin and crisp whole wheat pizza dough is one of those scribbles, dotted with oil stains and fingermarks, in a treasured, well-used notebook.

Whole Wheat pizza dough, proofed

Years ago I numbered the pages and indexed the recipes I use all the time. On page 94, dated 1/15/81, is Alta Special Saturday Nite Pizza. (I must have skied Alta that day.) With wonderful nutty whole-grain flavor, this homemade whole wheat pizza dough is THE BEST, a winner. Every time I make pizza for friends, they say stuff like, “WOW! the crust is so nice and thin!”

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In the old notebook the crust is topped with a simple homemade tomato sauce, sautéed mushrooms and mozzarella cheese. These days I’m more adventurous and like to top pizzas with basil pesto, chopped imported olives, and a variety of cheeses–smoked cheddar, fontina, goat or feta.

ingredients for Thin and Crispy whole wheat pizza dough

whole wheat pizza dough

Tomato sauce or pesto spread first is always a good way to go, but sometimes I brush the dough with nothing more than garlic and olive oil before sprinkling on any other topping. You might want to add sliced (or diced) fresh tomatoes, especially if they are warm off the vine.

Try cubed eggplant sautéed in olive oil–yummy. Southwestern flavored pizza toppings, mild enchilada sauce, diced green chilies, Monterey Jack cheese and chopped cilantro are a fun variation too.

Use restraint with the toppings–when a pizza is overloaded with goodies, the dough doesn’t bake as crisp.

whole wheat pizza dough rolled thinly

I always bake pizza on a pizza stone, (affiliate link) which imitates a brick oven. The stone–an unglazed clay tile–goes in the oven 30 minutes before the pizza, so it’s very hot, and guarantees a crispy crust.

Sprinkle a long-handled pizza peel (affiliate link) with cornmeal, so the dough slides easily from assembly to the hot pizza stone. If you don’t have a pizza peel, use a rimless baking pan sprinkled with cornmeal.

Pizza stones and pizza peels are nice tools to have, but don’t let want of equipment keep you from homemade pizza. All you need is a sprinkle of cornmeal on a baking pan–and you can assemble and bake the pizza right on the pan.

Craving fun and fabulous pizza ideas? Try this one topped with arugula, mushrooms, goat cheese, and walnuts. When peaches are at peak season, you must try this peach and arugula pizza.

Wishing you a fabulous week–get in the kitchen and make pizza–with whole wheat pizza dough!

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