Pizzas How You Like ‘Em
This is a bit labor intensive, so I make a double-batch of this dough and put it in the freezer. This way, I always have it on hand and can make more when I have the time. You can make this pizza dough any size and shape you want. My boys like to make their own pizzas, so I give them personal-sized dough balls and they roll it out and add their own toppings.
Serves: 8 to 10
Prep Time: 30 min
Cook Time: 8 min
Ingredients
7 Cups
Unbleached white flour or whole wheat flour
1 Teaspoon
Active dry yeast
1 To 4 Teaspoons
Salt
3 Cups
Water
Directions
1
In a stand mixer with dough hook, add flour, yeast and salt and mix on low speed until combined.
2
Slowly add water until combined, then knead with dough hook for 2 more minutes, or until dough starts to pull away from bowl and form a big ball on the hook. If the mixture seems too dry, add a bit more water.
3
Put this mixture in a large clean bowl, cover with plastic wrap or silicone cover and a towel and place in a draft free area for 18-24 hours.
4
The next day, turn mixture out onto a floured work surface. Shape into a long oval shape and cut into 6 even sections, or 3 if you like your pizza thicker. Take each section and fold the ends towards the middle, flip over, shape into a ball and place on a baking sheet with parchment paper. Cover the dough with plastic wrap and a towel and let sit for one hour.
5
After one hour, take each ball and roll out on a floured surface until it is the thickness you like your pizza. Transfer to a large wooden pizza spatula with parchment paper on it. Add toppings and bake on a preheated pizza stone in my BBQ as high as it will go, for about 8 minutes.
6
Some of our favorite pizzas: Mexican: refried beans, black olives, onions topped with lettuce, tomatoes and salsa after cooking; Thai: peanut sauce, red peppers, baked tofu, onions topped with cilantro and/or greens after cooking; Veggie: tomato sauce, red peppers, mushrooms, black and green olives, onions, pepperoncinis; Greek: hummus, kalamata olives, roasted red peppers, red onions
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