Go Back

Mediterranean Pizza (with Whole Wheat Pizza Dough)

Ingredients

For the Whole Wheat Pizza Dough:

  • 2 packets active dry yeast
  • 2 cups warm water
  • 4 cups whole wheat flour*
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 4 teaspoons sugar

For the Mediterranean Pizza:

Instructions

Make the pizza dough:

  • In a large bowl, dissolve yeast and sugar in warm water. Set aside for 5 minutes or until frothy. Stir in salt and olive oil.
  • Slowly add the flour until dough begins to come together and forms a mass. If dough is very sticky, add a bit more (a little at a time) until dough begins to lose its stickiness. Transfer onto a floured work surface and knead until it forms a cohesive mass. Place in a lightly greased bowl, turning once to coat. Cover lightly with a towel and set aside to rise until doubled in size, about 1 hour. The dough is ready to be used at this point, or can be refrigerated overnight (honestly, it is better after refrigerating).
  • When ready to make pizza, allow dough to come to room temperature. Preheat oven to 500 degrees. Divide the dough into two pieces (extra dough can be refrigerated for use the next day or frozen for up to three weeks). Sprinkle a pizza stone or pan (I just use a cookie sheet) with cornmeal. (For an extra crispiness on the underside of the crust, preheat your pizza stone in the oven for 30 minutes before placing the dough on it).
  • Form pizza on prepared pan, using your fingertips to stretch the dough, flattening the middle and pushing the dough towards the edges. Top with desired sauce and toppings. Bake at 500 degrees for 10 minutes, or until the pizza lifts when a corner is lifted with a spatula. Allow to rest for 5 minutes before cutting.

Assemble the pizza:

  • Brush crust lightly with olive oil. Top with spinach and sundried tomatoes. Sprinkle with feta and mozzarella cheeses. Sprinkle lightly with dried oregano.
  • Best enjoyed with a nice glass of white wine and a handsome boy. (Neither of which I had...guess I will have to try again later.)

Notes

*The original dough recipe calls for 2 cups of medium grind WW flour and 2 cups of fine grind WW flour. Honestly, this is sort of a matter of personal preference. I have made it with all of one, all of the other and a combination of the two. Using a finer grind flour will result in a more traditional style pizza dough, while a coarser grind will result in a nuttier, more textured crust.
Please note that I am not including specific amounts here for the pizza itself, as that is really a matter of personal preference.
Whole wheat dough from Take a Megabite