I am not going to lie. I LOVE PIZZA. Seriously. I see it, I want it. I smell it, I want it. Tell me I am not alone in this…I am salivating just thinking about it. Papa John’s is definitely my favorite, though I’m not sure if it’s for their pizza or for the garlic dipping butter they give you just to make it extra nutritious. Anyone remember those delicious Trixy Sticks from Pizza Pipeline in Provo…the cinnamon and sugar ones that you dipped in the cream cheese frosting?????
Yet I know it is not good for me. It is a greasy pile of grease and if I’m going for longevity, I have to practice moderation or alteration. So I make my own at home. with whole wheat thin crust, lots of veggies, and minimal cheese. Though it is definitely not faster or more convenient (or as delicious), I don’t feel sick to my stomach after my indulgence and I still get to satisfy those cravings. What are your favorite ways to healthify your pet indulgences?
And then I got to thinking…was the secret to my amazing crust the newness of the recipe or the newness of the white whole wheat flour that I had just purchased?? Have you guys heard of this? It has all the same nutrition as whole wheat flour, but it is made from white wheat instead of red wheat, giving it a milder flavor and lighter texture. I am not kidding you that it was not heavy at all like the regular crust I make. Has anyone tried it in baked goods? I can’t wait to sneak it into some cookies after my dessert fast ends to see if you can tell.
Basic Pizza Dough
- 2 teaspoons honey
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm water (100° to 110°)
- 1 1/4 cups all-purpose flour, 1 cup white whole wheat flour
- 1/2 teaspoon salt
- Cooking spray
- 2 tablespoons stone-ground yellow cornmeal
Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)
Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a baking sheet sprinkled with cornmeal. Bake according to recipe directions (I did 10 minutes at 450 degrees).
NUTRITION (for the full 12 inch dough): Calories 367 / Fat 11 g / Carbs 215g / Protein 38 g / Fiber 21 g