Pizza Dough

A repost from the Witch’s Kitchen blog, which will soon go away.

We’re making a strong effort around here to get healthy, and shed a few pounds. That has me searching for some healthier alternatives to our usual high-fat fare. One of the biggest culprits is pizza. I’d be lying if I said we were never going to order out for pizza again (never give up any foods you love!), but making my own pizza is a great way to control what goes into it, and on top of it.

This dough can be made ahead of time and either frozen or kept in the fridge for up to 2 days. If you keep it in the fridge, store it in a plastic bag sprayed with cooking spray; it’s a pretty sticky dough.

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package yeast
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water
2 teaspoons olive oil

Put the first 5 ingredients into the bowl of a food processor; pulse to combine. Combine the hot water and oil. With the food processor running, gradually add enough of the liquid to form a sticky ball. The dough should be very soft; add 1 to 2 tablespoons of flour if it seems sticky. Process until the dough forms a ball, then for another minute to knead.

Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for about 30 minutes before rolling.

This will make enough dough for 2 10-inch pies or 1 12-inch pie.

To prepare pizza: roll out your dough, or toss it if you know how, and put it in the pizza dish. Top with sauce, cheese, veggies, or whatever you want. Bake at 400 for about 20-25 minutes.