A meal that we all love is pizza! I think most others do, too.
These days I make a simple soaked pizza dough that is very versatile. You can add a little more water to make a softer dough and ultimately chewier crust, or a little less water for a stiffer dough and crispier crust. It can be topped with anything, made thin or thick, and it can be frozen partway through the process for homemade, healthy frozen pizza! It can even be used for other pizza-like dishes, such as breadsticks or focaccia.
Soaked Pizza Dough
- 3 c. whole wheat flour
- 3 tbsp. coconut or olive oil
- 1 1/4 – 1 1/2 c. water
- 2 tsp. sea salt
- 3 tsp. yeast
About 15 hours before you want to eat pizza, combine the flour, oil, and water in a glass bowl. I usually do this at night, and we eat the pizza for lunch or dinner. Occasionally I do it at breakfast time if it will be dinner.
Stir this up to form a dough. Use less water for stiffer dough (it will be crispier) and more water for a softer dough (it will be chewier). I usually don’t really measure, I just add a little more water until I achieve the consistency that I want. It’s pretty flexible, really.
Cover this and set it in a warm place overnight or for 8 – 12 hours.
The next day (or later), sprinkle with salt and yeast.
Use your hands to knead this in until it’s well mixed (you shouldn’t see any more yeast granules) and smooth and elastic.
Allow the dough to rise for a couple hours, until doubled. Soaked dough takes longer to rise than unsoaked dough.
Preheat the oven to 425. Spread the dough on a baking sheet. This will make roughly one 18×13 thin-ish crust, or two 12″ round pans. We often do a really thin large pizza and then a smaller thin pizza (with no sauce, for the kids).
At this point, bake the dough for 5 minutes. Prick it with a fork first if you remember to keep it flat; I usually forget and it works fine. Once it’s pre-baked, top it however you like and bake for an additional 10 – 15 minutes until the toppings are done and the crust is golden brown. Alternately, once it’s pre-baked and topped, wrap it up and freeze it to bake later (about 20 minutes from frozen).
Next week I’m going to show you how to make some delicious white pizza!
How do you like your pizza?