This pizza dough is so delicious. It also doesn’t take as long to rise as some of the other recipes I’ve seen, so you don’t need a ton of prep time. It makes for a great Friday pizza night, with plenty of leftovers for lunch on Saturday. My favorite topping combination it the traditional margarita, with mozzarella, tomato, and basil, but it works great with whatever veggies you have around (or meat or fruit).
Pizza Dough (adapted from the Barefoot Contessa)
1 package yeast
3/4 cup warm water
1 1/2 tablespoon olive oil
1/2 tablespoon honey
1 teaspoon salt
1 cup whole wheat flour
1 cup white flour
Combine yeast, water, oil, and honey in the bowl of an electric mixer fitted with the dough hook attachment. Allow to sit for 3-5 minutes so that the yeast can develop. Add 1 1/2 cups of the flour and then the salt. Mix for 10 minutes, gradually adding the rest of the flour.
Turn out on to a floured surface and knead a few times by hand to form a smooth, elastic ball.
Place ball in a well oiled bowl and turn a few times to make sure its evenly coated. Cover with a clean dish towel and allow to rise at room temperature for 30 minutes.
Turn dough out and stretch or press in to shape.
Apply toppings. I usually use a store bought pizza sauce, garlic, cheese, and tomatoes. Bake in a preheated 500 degree oven for 10-15 minutes until the cheese is bubbly and starting to brown. I like to finish my pizza with a sprinkling of fresh basil and another drizzle of olive oil.
Another recent incarnation involved red onions and orange bell pepper, which was also delicious.