My kids asked for a “make my own pizza” night recently. Truth be told, I’m still very wary of all of the gluten around here, especially after reading Wheat Belly. The fact is, however, there is still bread in the house and homemade pizza is better than anything from the freezer or restaurant!
This recipe uses 50/50 white flour and whole wheat flour. If you’d like a 100% whole wheat recipe, you’ll need to add in extra gluten, which I just can’t get on board with.
Bread Machine Pizza Dough
Yield: 8 mini pizza crusts
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1 1/3 cups water
2 Tbsp olive oil
1/2 tsp salt
2 cups whole wheat flour
2 cups white flour
1 package of active dry yeast, approx. 2 tsp
- Place ingredients into bread machine in the order they are listed, with the liquids going in first and the yeast last.
- Select the Dough cycle and press start. (My machine takes 1 hour 20 minutes on this cycle.)
- Once done, remove the dough and place on a cutting board. Cut into 8 equal parts.
- Flatten and stretch the dough by hand (kids can do their own!), or use a rolling pin.
- Place uncooked crusts onto a pizza stone or cookie sheet and brush the edges with olive oil if desired.
- Bake crusts in a preheated 400 degree oven for 5-7 minutes.
- At this point you can either top with your favorite sauce and toppings and return to the oven until golden and bubbly OR you can let the dough cool and freeze the mini-crusts for future last-minute Make Your Own Pizza nights.