So for a while now, I've only been making traditional Neopolitan-style pizza with just a couple toppings, fresh mozzarella, and a great thin crust, all baked on a stone at high temperatures. But last night, I wanted a big, fat, overwhelming, thick crust 'Merikan style pizza. I wanted a black hole of a meal that sticks to my friggin ribs for a week. And this is what I made.
I also decided that since my dinner consisted largely of cheese, salt, and a lot of alcoholic beverages, that I should make my crust with whole wheat flour. Not only is it really, really good, but it makes this meal total health food!
This is enough for one large pie. If you want to make both of the pizzas below, double the batch of dough.
3 cups whole wheat flour
1.25 cups warm water
2 TBSP white sugar (or 3 Tbsp honey or agave nectar)
1 tsp salt
1 packet yeast (2 tsp)
3 Tbsp olive oil
A generous pinch of each of the following spices: dill, thyme, basil, oregano, pepper, garlic salt, red pepper flakes (if you are missing one or two of these, don’t worry, it’ll still turn out okay).
If you’re lucky enough to have a bread maker, make the dough the easy way: combine all ingredients in bread maker using dough setting. When done, let rest 2-3 minutes.
If you don’t have a bread maker, doing it the old-fashioned way should work as well. Combine dry ingredients in a mixing bowl and mix thoroughly with mixer or wooden spoon. Gradually add water and oil. Once everything is well-combined, remove from bowl and knead it very well, about 10 minutes. Return to bowl and let dough rise, covered with a damp towel, until it has doubled in size (about 45 minutes). Then punch down and knead a second time. Let rise a second time for 60 minutes then punch it down.
Using a rolling pin and a floured surface, roll the dough out so it is slightly larger than a 14” pizza dish or a rectangle that is slightly larger than your 12 x 15 cookie sheet. Place dough on floured sheet. Roll edges over and pinch down. Now you’re ready to assemble your pizza.
Mediterranean Style Pizza
Adding roasted red bell peppers is a delicious addition to this pizza.
1 batch whole wheat thick crust (recipe above)
16 ounces homemade or store-bought marinara
Double batch marinated artichoke hearts (click here for recipe)
2 handfulls sun-dried tomatoes, rehydrated (if dried), and coarsely chopped
2 handfuls of Kalamata olives, pitted and sliced in half
6 ounces feta cheese, crumbled
2 handfulls fresh basil, coarsely chopped
4 cloves garlic, minced
8 ounces grated mozzarella cheese
Several big pinches of dried oregano
Preheat oven to 325.
Prepare the whole wheat thick crust as directed above. Add sauce in an even layer, then ADD TOPPINGS BEFORE MOZERALLA. Start with the largest toppings (the artichoke hearts) on bottom and work up to the smallest (garlic). Don’t add the oregano yet.
Top with mozzarella. Sprinkle oregano liberally on top of everything.
This is a thicker-than normal pizza, it’ll take a while to cook—typically around a half hour. When the cheese near the outside begins to brown slightly, switch to broil. Cook the pizza another 30-60 seconds and remove. It needs to sit for a good 2-3 minutes before you can slice and serve.
1 batch whole wheat thick crust (recipe above)
16 ounces homemade or store-bought marinara
Double batch marinated artichoke hearts (click here for recipe)
2 handfulls sun-dried tomatoes, rehydrated (if dried), and coarsely chopped
2 handfuls of Kalamata olives, pitted and sliced in half
6 ounces feta cheese, crumbled
2 handfulls fresh basil, coarsely chopped
4 cloves garlic, minced
8 ounces grated mozzarella cheese
Several big pinches of dried oregano
Preheat oven to 325.
Prepare the whole wheat thick crust as directed above. Add sauce in an even layer, then ADD TOPPINGS BEFORE MOZERALLA. Start with the largest toppings (the artichoke hearts) on bottom and work up to the smallest (garlic). Don’t add the oregano yet.
Top with mozzarella. Sprinkle oregano liberally on top of everything.
This is a thicker-than normal pizza, it’ll take a while to cook—typically around a half hour. When the cheese near the outside begins to brown slightly, switch to broil. Cook the pizza another 30-60 seconds and remove. It needs to sit for a good 2-3 minutes before you can slice and serve.
Jumping Jesus, This Smoked Gouda Pizza Is Amazing
This is among my favorite pizzas. In addition to the normal topping list, I have a few favorite additions. All these are totally optional:
Here’s what’s in the pizza itself:
1 batch whole wheat thick crust (recipe above)
2 large onions, sliced into thin rings and caramelized (directions below)
16 ounces homemade or store-bought marinara
2 medium heirloom tomatoes, halved then sliced thinly
¼-½ cup pine nuts or slivered almonds
4 cloves garlic, minced
8 ounces high-quality smoked Gouda
Several pinches dried oregano.
Preheat oven to 325.
Once you have about 45 minutes to go on the pizza, you’ll want to start caramelizing your onions. Place a dry frying pan and heat it over medium-low to medium heat. Add the sliced onions and nothing else. Cook, stirring frequently, until onions turn a nice golden brown, and are very sweet, about 40 minutes.
Prepare the whole wheat thick crust as directed above. Add sauce in an even layer, then ADD TOPPINGS BEFORE MOZERALLA. Start with the largest toppings (the portabellas, if using) on bottom and work up to the smallest (garlic). Don’t add the oregano yet.
Top with mozzarella. Sprinkle oregano liberally on top of everything.
This is a thicker-than normal pizza, it’ll take a while to cook—typically around a half hour. When the cheese near the outside begins to brown slightly, switch to broil. Cook the pizza another 30-60 seconds and remove. It needs to sit for a good 2-3 minutes before you can slice and serve.
- 2 marinated portabellas, cut into 1/2”-wide strips (click here for recipe)
- Additional fresh herbs
- Drizzle of top-quality, aged balsamic vinegar
- A cup or so of whole arugula leaves
Here’s what’s in the pizza itself:
1 batch whole wheat thick crust (recipe above)
2 large onions, sliced into thin rings and caramelized (directions below)
16 ounces homemade or store-bought marinara
2 medium heirloom tomatoes, halved then sliced thinly
¼-½ cup pine nuts or slivered almonds
4 cloves garlic, minced
8 ounces high-quality smoked Gouda
Several pinches dried oregano.
Preheat oven to 325.
Once you have about 45 minutes to go on the pizza, you’ll want to start caramelizing your onions. Place a dry frying pan and heat it over medium-low to medium heat. Add the sliced onions and nothing else. Cook, stirring frequently, until onions turn a nice golden brown, and are very sweet, about 40 minutes.
Prepare the whole wheat thick crust as directed above. Add sauce in an even layer, then ADD TOPPINGS BEFORE MOZERALLA. Start with the largest toppings (the portabellas, if using) on bottom and work up to the smallest (garlic). Don’t add the oregano yet.
Top with mozzarella. Sprinkle oregano liberally on top of everything.
This is a thicker-than normal pizza, it’ll take a while to cook—typically around a half hour. When the cheese near the outside begins to brown slightly, switch to broil. Cook the pizza another 30-60 seconds and remove. It needs to sit for a good 2-3 minutes before you can slice and serve.
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