Whole grain plain pizza
I make pizza at least once a week and this is the first time I have made plain pizza. It will not be the last….. it is so good…….
I made sure the tomato sauce base is exceptional so the pizza tastes even better :-)
I normally mix organic marinara tomato sauce I get from Trader Joe’s and add some tomato paste to it so that the sauce is not too runny, I don’t like wet pizzas.
Anyhow, this one is a definite keeper that I will be making often. If you like pizza this one is a must try.
The rising of the dough takes about 1 hour and after rolling it out and placing in it the pizza stones another 30 minutes to rest.
It is pretty straight forward. The only thing you need is a little bit of time for the rising of the dough. I also use whole wheat pastry flour instead of just whole wheat flour and it always works really good.
I used two pizza stones I go from Pampered chef which work really good but you can use any other baking dish you have, that is what I used to do for my pizzas before I got these stones and the pizzas worked really good!!
Whole grain plain pizza
Miryam's original recipe
Yield: 2 extra large pies
Cook Time: 2 hours
Dough for two pies
4 tablespoons olive oil
2 1/2 teaspoons instant yeast
1 tablespoon unrefined sugar
1 3/4 cups lukewarm water
1/2 teaspoon gluten, you can omit it if you don't have it
4 1/4 cups whole wheat pastry flour
3/4 teaspoon celtic salt
2 teaspoons garlic powder
Dry spices such as oregano, basil and rosemary
1/2 cup tomato sauce, I normally do a mixture of tomato paste and marinara tomato sauce
4 cups shredded mozzarella cheese, more or less if you like, I normally do more
1 tablespoon oregano
In a bowl mix the dough ingredients, and knead to make a smooth crust. It will take about 5 minutes. I do this process by hand (you can use your mixer, I just don't have one, never cared for one really, I do my mixes the old fashion way, with my hands!!)
If the dough is to wet, just add a bit more oat flour.
Place the dough in a lightly oiled bowl. Cover it with plastic wrap, and let rise till very puffy, and doubled in size about 1 hour and 15 minutes.
Half the dough and sprinkle some flour on your work surface where you will roll out the pizza. With a rolling pin roll out each piece to fit the pizza stone of choice or baking dish. Transfer the rolled dough onto the pizza stone and let the dough rest for 30 minutes or so.
Preheat oven to 425F. Place 1/4 cup of tomato sauce over each pie (more or less if you like) followed by the mozzarella. Sprinkle the oregano over the top and bake for 15-20 minutes.
Mmmm, these look awesome. Sometimes the simplest is the best! And I love that your crust is fairly thin, that’s just how I like mine! I think we need a pizza night at our house soon :D
YAY! Plain food! This is my kind of pizza. I love pepperoni but they don’t really have pepperoni here and even if they did, it’s full of nitrates. Plain pizza is the way to go. :)
I love the look of yours. And the sprinkling of oregano. It’s so simple yet I’ve never thought of doing it.
This looks delicious! I made homemade pizza last night for my family! I love homemade pizza, so much better then delivery. I made a small pizza on a whole wheat tortilla and loved the results!
Heidi, texanerin and Hillary,
I was surprise at how good it was. So simple and yet so delicious. I think I will be making plane pizza for a while now :-).
Texanerin, the oregano gives it a really yummy flavor. If you like oregano you should try it!!
Sorry about forgetting the link! Here it is:
So simple and yet this looks like it could become one of my favorite dishes-yum!
I thought you did get a a mixer ? Maybe this recipe is from before that.
Yes, this recipe post was done a long time ago :-)
Hi! Is there a difference between 100% whole wheat flour and whole wheat pastry flour? Can I use the former instead of the pastry flour?
Whole wheat pastry flour is not as tough as regular 100% whole wheat flour when it comes to cakes and such but for pizza you can still use the 100% whole wheat flour if you like :-)
In this recipe 1/2 teaspoon gluten is optional. How does this change the texture of the crust? Thank you for sharing your recipes.
The dough will rise a bit more with the gluten but you can totally make the crust without it. Sorry for the delayed response!