Making Pizza with the Kids: Whole Wheat Pizza Dough and Toppings

Here is a great recipe for Whole Wheat Pizza Dough.

I find this to be a great afternoon project to get the kids involved in. You can put bowls of assorted ingredients out and have the kids make their very own "personalized pizzas". It's sure to be a hit!

We've used this idea when entertaining the kids friends (whether Birthday parties or sleep over’s). It gives the kids an opportunity to get involved with the cooking and let's them be in control of their menu selection (Complaint Proof)!!

WHOLE WHEAT PIZZA ~Dough and Toppings~

Makes 1-12 ounce or 1 pound dough

Active Time: 5 minutes

Total Time: 15 minutes

Ingredients:

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
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water, (120-130°F)
1 tablespoon extra-virgin olive oil

Preparation:

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.
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.

Preheat oven to 500°F or highest setting

Place a pizza stone or inverted baking sheet on the lowest oven rack;
Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.

Serve Immediately.

Delicious Ingredient Suggestions:

- Mozzerella Cheese (fresh)
- Mushrooms (assorted)
- Basil
- Peppers (red, yellow, green)
- Opinion (sweet)
- Ricotta Cheese (fresh)
- Tomatoes (fresh)
- Garlic (roasted)
- Sun Dried Tomatoes
- Pepperoni (kids love this ingredient)
- Sausage
- Canadian Bacon (whole slices)-Hawaiian Pizza
- Pineapple--Hawaiian Pizza


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Quick Whole Wheat Pizza Dough

** Highly recommend if kids are involved in the dough making process **

Ingredients
3/4 cup plus 2 tablespoons lukewarm water, (105-115°F)
1 package active dry yeast, (2 1/4 teaspoons)
1 teaspoon sugar
1/2 teaspoon salt
1 cup whole-wheat flour
1 cup bread flour, or all-purpose flour, plus additional for dusting
2 tablespoons yellow cornmeal

Preparation
Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.

Individual variation:
The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.

Tips & Notes

Make Ahead Tip: Prepare through Step 3, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost the dough in the refrigerator overnight. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before using.