1 1/4 C. whole wheat flour
1 packet dry yeast
1 C. warm water (temp between 120° - 130°)
2 Tbsp. olive oil
1/2 tsp. garlic salt
2 tsp. Italian Herbs
1 to 2 more cups flour
[Using a stand up mixer]
Put first portion of flour and yeast in your mixer. Add the cup of warm water (make sure you keep the temp between 120° - 130° in order to activate the yeast and not kill it) and the olive oil to the mixture and turn the mixer on low for about 30 seconds.
Scrape the sides of the bowl with a spatula and then mix again for roughly 3 minutes.
After the 3 minutes are up, add in the garlic salt and Italian herbs and mix slightly then, exchanging the flat beater for the dough hook (yes, I will admit to looking up the proper terms for those because I couldn't think of what to call them) slowly add in more of the flour taking time for it to become completely incorporated before adding more.
When the dough sticks to the hook and is no longer sticking to the sides slide it off and onto a lightly floured surface to kneed it. This is my favorite part! Since the dough will probably be slightly sticky add more flour over the top and gently kneed it just a few times until it is touchable and yet still elastic. You don't want the dough to become too stiff.
Once it's to this point, round it out and leave it on the board in a warm spot (I keep mine on top of my oven since it's on getting heated to bake the pizza) and drape a thin dish towel over the top to let it rest/rise for 10-15 minutes.
Once it's rested, stretch it out! This is your opportunity to pretend that you work in a pizza parlor. You can use both fists to stretch it out, twirling at your own risk.
I don't have a pizza pan (yet) so right now I use a rectangle baking sheet and spread my dough out on it - generally using my fingers to stretch it to the sides in a very unattractive fashion but I just claim it adds character.
Turn on your oven to 375°
Once the above steps are complete, take the crust that you've just made and bake it for 15 minutes.
I like to rub a little olive oil on the crust before I bake it. This is a great opportunity to use garlic olive oil too (just to add insult to injury).
After the 15 min. pull it out and top with sauce, cheese, and any toppings you like to use.
For me that looks like marina, mozzarella cheese, pepperoni, and black olives all from my favorite local Sprouts Farmers Market . Once your pizza's topped, stick it back in the oven and give it another 15-20 minutes. The crust will definitely be done by then, but judge "done-ness" by your toppings. If the cheese is melted and bubbling and everything else looks nice and cooked - it's done!
**A side note for draining liquids from canned goods such as olives.
Use a hand opener and open the can half way then pour out the liquid contents. This way nothing will come out but you've effectively drained all liquid.
I've taken you through my normal pizza-making routine! Hope you've enjoyed the journey and I know you'll enjoy the results.