Whole Wheat Pizza Crust-Cheese Stuffed Even!

This was exciting for me. And in answer to your question, no, I don’t get out much. Things like this excite me.

I have never, ever made homemade pizza that I liked. It’s just not the same. But thanks to my mixer (who is still un-named, I can’t believe I have named my Roomba, yet my third child is nameless still) I was inspired to attempt it for a Friday pizza night.

And it rocked. Even picky pants husband liked it. It wasn’t soggy, it was puffy up, crispy on the bottom and…..stuffed crust!

Ingredients Needed:

1 package of yeast
1 1/3 cups of warm water (105-115 degrees)
2 tbs olive oil
1 tsp salt
1 tsp sugar
2 cups of white flour
1 3/4 cups of whole wheat flour
2 tbs cornmeal

 

First in your mixer bowl, combine the water and the yeast completely, and let sit for a couple minutes. I didn’t proof it, I just wanted everything to get going a little bit before dumping the rest of the ingredients on top. Once that is done, add the oil, salt and sugar.  If you have a dough hook for your mixer, that is what you want to use. Then start your mixer on a low speed and slowly add your flours.

Once they are combined, crank the mixer up a notch or two and let it knead the dough for 2-3 minutes. The dough should be in a ball somewhat (the dough can climb the mixer hook) but the sides of the bowl should be clear and scraped free of any remaining dough. Like below.

I took out the dough, oiled the bowl, and put the dough right back in, turning it around so that the whole surface was oiled.  I have heard that you shouldn’t use metal bowls to have dough rise in, and so I used my glass one, but I have used metal before with fine results. Cover with wrap to keep it moist. As long as there are no drafts, just leaving it on the counter was fine for me, for about 2 hours till it’s doubled in size.

Doubled and ready to go.

I cut mine into 4 pieces, two small and two slightly larger. I roll the dough out in a tube and the proceed to cut it with scissors.

To roll, place the cut edge on the counter so that basically you are squishing a tube down flat, to make a larger circle. Does that make sense? So it’s the opposite of how they are lying above, turn them on their ends. You get a better circle that way.

This was about 1/4 inch thick.

I started to roll the edges to make a crust, because there is no way I could have a flat pizza. The instant the toppings fell off, one or both of my children would have a melt-down. And while rolling, my brainwaves activated and I thought “I can stuff this with cheese!”

There is nothing I like more, than to be able to add cheese to something.  My only change would be to use more of it next time. Seriously. Thin out the edges and get a really good wedge in there.

It was so easy my 6 year old son did his own. He may not pick up his toys, play nicely with his sister all the time or ride a bike without training wheels, but that boy can stuff one helluva pizza crust.

I’m as proud as a peacock.

And even I can do it too, but like I said, next time, more cheese! And I used the low-fat mozzarella block cheese, which gives it that stringy, gooey texture you want.

Taaa-daaaa! Now, I think the reason that it wasn’t soggy is that I let the pizzas rise again. Weird eh? But I looked at the crust and thought how the devil is it going to cook fast enough that the bottom won’t be soggy, and the crust doesn’t come undone? And when you make buns/bread, you have to let it rise again, then bake it at a fairly high temp. So why not pizza?

So I oiled baking sheets, sprinkled the corn meal over top, and placed the pizzas on it. Then I started the oven, warmed it slightly up, then shut it off. I then put all the pizzas in the oven on their respective sheets, and let them rise for about 15 minutes.

While that was going on, I got the toppings ready. I loved the Chorizo sausage, it’s what is on my husbands favorite meat lovers pizza, and it is such a mild tasting addition. A few things that helped the pizza’s not be watery:

– steam your fresh mushrooms on a plate in the microwave for 1 minutes, then squeeze out the remaining water. I use a clean, flat-fibered tea towel that won’t leave fibers on the food.

-same with olives, squeeze them out.

-tomatoes, put on top of the cheese 4 minutes before the pizzas are done

Then time to prepare! You can see how puffy the crust is on the pizza below. Put your ingredients on and start the oven at 450 degrees.

Bake until the crust is browned, the little pizzas took only about 6-7 minutes, and the adults about 9 minutes.

 

Whole Wheat Pizza Crust-Cheese Stuffed Even!
BEST pizza crust around using whole wheat flour and with a cheese stuffed crust!
Author:
Recipe type: main course,pizza
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 package of yeast
  • 1⅓ cups of warm water (105-115 degrees)
  • 2 tbs olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • 2 cups of white flour
  • 1¾ cups of whole wheat flour
  • 2 tbs cornmeal
Instructions
  1. First in your mixer bowl, combine the water and the yeast completely, and let sit for a couple minutes. I didn’t proof it, I just wanted everything to get going a little bit before dumping the rest of the ingredients on top. Once that is done, add the oil, salt and sugar. If you have a dough hook for your mixer, that is what you want to use. Then start your mixer on a low speed and slowly add your flours.
  2. Once they are combined, crank the mixer up a notch or two and let it knead the dough for 2-3 minutes. The dough should be in a ball somewhat (the dough can climb the mixer hook) but the sides of the bowl should be clear and scraped free of any remaining dough. Like below.
  3. I took out the dough, oiled the bowl, and put the dough right back in, turning it around so that the whole surface was oiled. I have heard that you shouldn’t use metal bowls to have dough rise in, and so I used my glass one, but I have used metal before with fine results. Cover with wrap to keep it moist. As long as there are no drafts, just leaving it on the counter was fine for me, for about 2 hours till it’s doubled in size.
  4. Doubled and ready to go.
  5. I cut mine into 4 pieces, two small and two slightly larger. I roll the dough out in a tube and the proceed to cut it with scissors.
  6. To roll, place the cut edge on the counter so that basically you are squishing a tube down flat, to make a larger circle. Does that make sense? So it’s the opposite of how they are lying above, turn them on their ends. You get a better circle that way.
  7. This was about ¼ inch thick.
  8. I started to roll the edges to make a crust, because there is no way I could have a flat pizza. The instant the toppings fell off, one or both of my children would have a melt-down. And while rolling, my brainwaves activated and I thought “I can stuff this with cheese!”
  9. There is nothing I like more, than to be able to add cheese to something. My only change would be to use more of it next time. Seriously. Thin out the edges and get a really good wedge in there.
  10. It was so easy my 6 year old son did his own. He may not pick up his toys, play nicely with his sister all the time or ride a bike without training wheels, but that boy can stuff one helluva pizza crust.
  11. I’m as proud as a peacock.
  12. And even I can do it too, but like I said, next time, more cheese! And I used the low-fat mozzarella block cheese, which gives it that stringy, gooey texture you want.
  13. Taaa-daaaa! Now, I think the reason that it wasn’t soggy is that I let the pizzas rise again. Weird eh? But I looked at the crust and thought how the devil is it going to cook fast enough that the bottom won’t be soggy, and the crust doesn’t come undone? And when you make buns/bread, you have to let it rise again, then bake it at a fairly high temp. So why not pizza?
  14. So I oiled baking sheets, sprinkled the corn meal over top, and placed the pizzas on it. Then I started the oven, warmed it slightly up, then shut it off. I then put all the pizzas in the oven on their respective sheets, and let them rise for about 15 minutes.
  15. While that was going on, I got the toppings ready. I loved the Chorizo sausage, it’s what is on my husbands favorite meat lovers pizza, and it is such a mild tasting addition. A few things that helped the pizza’s not be watery:
  16. - steam your fresh mushrooms on a plate in the microwave for 1 minutes, then squeeze out the remaining water. I use a clean, flat-fibered tea towel that won’t leave fibers on the food.
  17. -same with olives, squeeze them out.
  18. -tomatoes, put on top of the cheese 4 minutes before the pizzas are done
  19. Then time to prepare! You can see how puffy the crust is on the pizza below. Put your ingredients on and start the oven at 450 degrees.
  20. Bake until the crust is browned, the little pizzas took only about 6-7 minutes, and the adults about 9 minutes.

 

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4 comments
Darlene
Darlene

K. We have this pizza crust this weekend..minus the cheese in the crust. Was yummy!! Keep up the recipes! Work keeps me busy during the week, but love trying something new on the weekends! :-)

Darlene
Darlene

Hmm.. DD is gone this weekend so maybe it is something Hubby and I can get the boys to make. I love teenagers in the kitchen :-)

Jamie Cooks It Up!
Jamie Cooks It Up!

Love this idea! I'll try it with my kids. Thanks for posting it!

Michelle
Michelle

I just tried my hand at whole wheat pizza dough too. In fact, I have half of it left and thawing in the fridge for tomorrow. I love your stuffed crust idea! Yum!

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