Pizza, sparkling fruit drinks and a movie go hand and hand for me. Every Sunday that I can remember growing up we would end our day of rest and family time with a movie night. Mom would spread a table cloth on the floor so the kids wouldn’t get the carpet messy, then we would spend the evening watching a family movie or Tale of Avonle on the Disney Channel. Sometime my mom would make her own crust, other times we would order a couple pizzas in.
We were the weird family that would order a pizza with 1/4 no cheese. Why? I didn’t like cheese. Now I think it’s because I was slightly lactose-intolerant. Since switching to raw and fermented dairy they don’t bother me like the overly processed kinds do. Even then I’m still not a huge cheese fan but I’m learning to like it on pizza. (Secret though, I still like pizza without cheese.)
Pizza night traditions followed me to Mexico when my friend Liz taught me to make pizza for 50 plus people. This lady was (and is) amazing, she could whip out 12-20 pizzas in less than two hours! She never wore an apron and never got a drop of dough or fleck on flour on herself. Don’t ask me how, I have no idea how anyone can be that neat.
Pizzerias are wonderful but their pizzas are full of unhealthy ingredients that doesn’t make pizza fit for anything but a special treat every once in a while. Pizza in my humble opinion should be a weekly affair that means it needs to be good for you. When you properly prepare your dough and use quality ingredients pizza can be a daily treat if you want it to be!
Over the years I’ve struggled to find a pizza crust that is made with whole wheat flour that is actually tastes good. After pouring over recipes and applying a few tips from my friend Liz I finally have created a whole-wheat crust that tastes great!
- 8-9 cup whole wheat flour
- 2½ cups warm water
- ¼ cup apple cider vinegar
- 2 TBS sucanat
- 1 TBS yeast
- 4 tsp unrefined salt
- olive oil
- four plastic bags
- partchment paper
- pizza stone
- In a medium sized bowl mix the flour, sucanat, warm water and apple cider vinegar. Stir until well combinded. Cover with a lid or plastic wrap and leave on the counter for 12 to 24 hours.
- After the dough is soaked mix in the yeast and salt. Knead for 5 minutes.
- Seperate the dough into 2, 4 or 8 balls.
- Pour olive oil inside each zipper bag. Rub the outside of the bags with your hands to move the oil around. Place a ball of dough in each zipper bag.
- Place the bags in the firdge to rise for 5 to 24 hours.
- hours before you are ready to bake remove the bags from the fridge and allow to rise at room temperature. (If your house is bellow 65 F let the dough rise in the warmest area of the house.)
- Place the pizza stone in the oven and preheat at 500 for at least 20 minutes. Mean while assemble your pizzas.
- Cut a sheet or partchemnt paper for each pizza you are making. Remove the dough from the bags. Carefully with your put turned fists or the palms of your hand strech the dough into a circle. Place on the partchemnt paper and stretch a little fruther if needed.
- Top with desired toppings. (See post for toppin ideas)
- Gently place the dough while still on the partchment paper on the hot pizza stone. Bake for 10-12 minutes at 500 F.
- Remove from the oven a preceed to make the rest of the pizzas.
Pizza Topping Tips and Ideas
Don’t over do it on the sauce, too much sauce makes for a soggy crust
- Olive Oil with Crushed Garlic
- Raw or Organic Monzzarella Cheese
- Nitrate-free Pepperoni (Apple Gate Farms)
- Italian Sausage
- Ground Beef
- Sliced White Onions
- Bell Peppers
- Crushed Garlic
Making Pizza a Breeze
- Make extra dough and stick it in the freezer after you have added the yeast and salt.
- Grate cheese and keep in the fridge or freezer
- Keep your favorite meat toppings like sausage pre-cooked in plastic zipper bags in the right amount for your pizza.
- The morning before you want to make pizza pull the dough and toppings out of the freezer. Leave the dough on the counter to thaw and rise and put the toppings in the fridge.