I had been eyeing this recipe for this amazing pizza dough for quite some time and decided to go out on a limb and use whole wheat flour instead of bread flour. While I do think that my decision to omit bread flour specifically did affect the outcome somewhat (bread flour has more gluten and produces a chewier texture), I would still say this pizza crust was a hit.
Below is a recipe for the dough only, and you can top your pizza any way you prefer. I added both gruyere and sharp chedder cheese (1 1/2 C of each), caramelized onions, tomatoes, roasted chicken and artichokes. We had received this delicious artichoke dip that I used as a sauce.
I also brushed the crust with roasted garlic and olive oil before sprinkling with salt. For the roasted garlic I simply chopped off the top of a head of garlic, poured olive oil over it, topped it with salt and pepper and then roasted it in the oven for about an hour at 425 degrees. The taste that results is out of this world!
*A side note: pizza dough also freezes really well. Just let it rise and then wrap it in plastic wrap before placing it in the freezer.
Most Perfect Pizza Crust adapted from Annie's Eats
*Makes enough dough for 2 medium pizzas
1/2 C warm water
2 1/4 tsp instant yeast
4 C bread flour, plus more for dusting (I used whole wheat flour)
1 1/2 tsp salt
1 1/4 C water, at room temp
2 Tbsp extra virgin olive oil
Sprinkle yeast over 1/2 C warm water. Make sure to use a larger cup so that there will be room for the additional water which will be added later.
King Arthur ~ one of my faves
Place flour and salt in stand mixer with a paddle attachment and mix until just combined.
Add 1 1/4 C room temperature water to the water/yeast mixture. Slowly add this mixture to the flour mixture along with the olive oil. All ingredients should now be combined.
Switch to dough hook and knead on low speed for approximately 5 minutes. Place dough into slightly oiled bowl (I sprayed it with Pam). Turn dough ball to lightly coat in oil. Place cloth over bowl and sit in warm place to allow dough to rise. Allow dough to rise for 1 1/2 -2 hours, or until doubled in size.
Separate dough into 2 evenly sized round balls. If you want to freeze any dough, do so at this stage.
Cover round dough balls with damp cloth and allow to rest for 10 minutes. Use lightly floured hands to shape dough into desired shape. Top with desired ingredients (cheese, meat, etc). Brush outer edge of crust with olive oil (I also brushed mine with roasted garlic). Bake in 500 degree oven for 8-12 minutes.
Roasted garlic...pure heaven. Just roast and then
squeeze the roasted garlic out.
Veggies chopped and ready to go...