World's Best Pizza Dough

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.