We love homemade pizza around here— the Llama Papa and I have been making pizza ever since we first started dating. Over the years I have tweaked the dough to a cross between a classic pizza dough and an herbed focaccia. and it comes out just the way we like it. This makes a wonderfully flavorful thin crust, perfect for all of your favorite toppings.
Awesome Pizza Dough
2 C whole wheat flour
1/2 tsp sugar (I use turbinado)
1 tsp salt
2 tsp granulated garlic
1 Tbsp Mrs Dash Onion & Herb
1 Tbsp rosemary – crushed
1 Tbsp instant yeast
1 C warm water (110°-120°)
1 Tbsp olive oil
Whisk together the dry ingredients. Make a well in the center and pour in your warm water and olive oil. Stir to combine, then dump everything out onto your counter top and knead for about 5 minutes, adding flour as needed to keep it from sticking to the counter or your hands, but not to enough to make the dough stiff. (I always end up with a little dough stuck to my hands, this is fine, you just don't want to be wearing doughy gloves by the time you are done.)
Form the dough into a ball and plop it into a large greased bowl. (I just give the bowl a spritz of cooking oil, then another quick spritz onto the dough to keep it from drying out.) Cover and let rise in a warm place for about an hour.
Have all of your toppings ready and your oven pre-heated to about 450° before you start rolling out your dough.
I toss a little flour on top and roll my dough out on a piece of parchment paper; it makes it much easier to handle, and it's the perfect size for our pizza stone.
Throw on your favorite toppings, bake for 15-20 minutes or until the cheese (if you are using it) is bubbly and just starting to brown. Let the pizza cool for about 5-10 minutes before slicing and digging in— otherwise your tongue may be too burnt to taste the yumminess.
This makes about 8 large pieces.