Well, I can now scratch one more item off my Aspirational Cooking To Do List from a couple weeks ago. Using the Eating Well Whole Wheat Pizza Dough recipe, I put my Kitchenaid mixer’s dough hook to work with much success.

For toppings, I just kept it simple by using Muir Glen Organic Pizza Sauce in a can, shredded mozzarella, fresh basil leaves, toasted pine nuts, and a little salt and pepper. But I can’t wait to try a million more topping combos in the future… whatever my taste buds desire and the pantry allows!

For next time, I’ll definitely put the pizza stone a little higher up in the oven because I cooked the pizza for the minimum suggested time and the bottom of the crust was charred black, rather than golden brown.

My husband liked this pizza, too. But he said he’d prefer non-whole-wheat. I told him we could have non-whole-wheat whenever he wanted to make it himself. And we all know that won’t ever be happening, so my health mission is safe!

Whole-Wheat Pizza Dough
From Eating Well

To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann’s RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann’s RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

To Cook:

1. Preheat the oven with the pizza stone inside for at least 30 minutes at 500 degrees.
2. On a lightly floured surface, roll out the pizza dough to the desired thickness and size.
3. At this point, I started assembling the pizza with sauce and toppings. Then I transferred the pizza to lightly sprayed aluminum foil. I did this for easy clean-up on the pizza stone. But you can also spread corn meal on the stone and put the pizza down on top of it.
4. Cook for 10-14 minutes on the lowest rack in your oven. Watch that the bottom of the pizza doesn’t get too dark.
5. Cut and serve immediately.

Enjoy!