Dinner Tonight: Whole Wheat Pizza

When we first got married, my football playing husband told me that Sunday nights were “pizza nights” at his house growing up.  I assumed he meant we would call Dominoes.  I was wrong.  He meant, we would make homemade pizza from scratch on Sunday nights.  Using yeast and everything.  Eeks!  I don’t like cooking with yeast.  I prefer quick breads and self-rising stuff.  It sounded so complicated.  Therefore, he took over and began making us homemade pizza from scratch almost every weekend.  Over the last 8 years, I’ve watched him and you know what…it isn’t that complicated.  The best part is that Andrew took his family recipe and tweaked it himself making it even better (and healthier!).  This pizza dough recipe is a Mix and Match Mama’s dream.  It’s a blank canvas for whatever toppings you love PLUS it makes enough dough for TWO pizzas (so we freeze one and have it on a busy week night).  Bliss!  So, thanks to my sweet hubby, this is what’s for dinner tonight:
Shopping List
1 cup water
1 package of yeast
1 teaspoon salt
2 tablespoons brown sugar
3 tablespoons extra virgin olive oil
3 cups whole wheat flour
Corn meal for dusting
Toppings for pizza
Preheat oven to 475 degrees
In mixing bowl, combine water, yeast, salt, sugar, EVOO and wheat flour.  Combine until it reaches a pizza dough-y consistency.  Remove from bowl and knead a few minutes.  On two greased baking sheets, sprinkle corn meal over top.  Divide dough in half and roll out each half onto the two baking sheets.  Top with your favorite sauces, meats, veggies and cheese.  Foil wrap and freeze one pizza.  Place the remaining pizza on lower rack in oven and bake 12-15 minutes or until cheese is bubbly and toppings are browned.
Andrew mixing ingredients
Kneading the dough
We dust each greased baking sheet with corn meal.
Andrew has rolled out the dough and is crimping the edges down.
I mean, come on!  A whole wheat pizza that you can feel good about eating.  Crazy brilliant! 
When you’re ready to eat your frozen pizza, simply preheat the oven to 475, place pizza on bottom oven rack but this time bake a little longer (between 15-18 minutes).  How simple is that?!
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  • Lauren September 30, 2011 at 12:45 pm

    Hi Shay! I emailed you but it came back as a "failure to send", so I'll just comment! 🙂 My cookbook came on Tuesday and I love it!! I love all the cozy, Fall, recipes! Thanks again!

    BTW, that pizza looks great! My dough recipe makes me wait an hour for it to rise…I like this one better!

  • Anonymous January 10, 2012 at 3:12 pm

    I tried to make this on Sunday evening and the crust was not a dough! I used the exact ingredients, but it never got dough like, it was impossible to roll out…it took all the force you had on the rolling pin to get it to roll. When baked, it was tough and almost chewy. So what did I do wrong???? I kept thinking maybe I should have used less flour.

    • JK Friesen, Est. 2006 March 8, 2016 at 1:06 am

      Tried this recipe with 3 cups a couple times and it wouldn't roll out, made it with 2 and a half cups and worked great!

  • Mix and Match Mama January 10, 2012 at 6:43 pm

    Ugg! I'm so sorry about your pizza experience! That stinks! Here are my thoughts…one time I bought a whole wheat flour that was just too…well…wheaty…and the crust didn't work. It might be the wheat flour. I use Pillsbury Whole Wheat Flour and it work beautifully. You can also make this with plain old All-Purpose Flour and that produces beautiful results too. The chewiness and the fact that it was hard to roll out makes me think the flour was the problem. I'm so sorry it was a disappointment. Nothing is worse than working so hard on a meal and for it to produce bad results. If you try again, please let me know how it turns out. Thanks!!

  • Angela Ellingson February 24, 2013 at 5:15 pm

    Great idea on freezing the 2nd pizza for later, but how do you go about that? As in, I usually freeze things in gallon freezer bags, but obviously that won't work for a whole pizza. Do you just wrap it in plastic wrap?

  • Mix and Match Mama February 24, 2013 at 7:12 pm

    Hi Angela!
    We put foil over the baking sheet and freeze the entire thing. When we're ready to bake it, we just remove the foil and pop the baking sheet in the oven. Great question!

  • Sarah March 10, 2013 at 12:08 am

    Made this tonight and it was really good! So fast and simple I loved it. This will be my go to pizza dough recipe from now on. Thanks for the recipe!

  • Illegally Blonde November 7, 2013 at 5:22 pm

    you don't have to let the yeast dissolve or the dough rise first?

  • Mix and Match Mama November 7, 2013 at 5:33 pm

    You do not! Enjoy!

  • Meredith March 14, 2016 at 10:26 am

    What size cookie sheets do y'all use? Thanks!