Easy Whole Grain Homemade Cheese Pizza Recipe with The Good Crust
Introducing The Good Crust's delicious and easy-to-make Whole Wheat Homemade Cheese Pizza recipe.
This recipe is perfect for anyone looking to enjoy a delicious, homemade pizza without the hassle of ordering takeout. Whether you're a seasoned cook or just starting out, this recipe is simple and straightforward, making it a great option for anyone to make at home.
Using our delicious whole wheat dough, this cheese pizza recipe is a healthier alternative to traditional pizza, while still maintaining all of the great taste and flavor you love. And with just a few simple ingredients, you can have a delicious, hot, and fresh pizza in no time.
So why wait? Get in the kitchen and start whipping up this delicious and easy-to-make Whole Wheat Homemade Cheese Pizza recipe today! You won't be disappointed.
Make Pizza Sauce and Preheat oven to 500° (with pizza stone inside)
This go-to sauce recipe comes from the highly acclaimed Pizza Camp cookbook written by Joe Beddia. Joe Beddia is a renowned pizza maker who has been recognized by Bon Appétit magazine as the creator of the best pizza in the country. The book, Pizza Camp, is a collection of some of the most amazing pizza recipes and is a must-have for anyone who loves to make and enjoy pizza. The sauce recipe in particular is a staple in the book and has become a go-to for many pizza enthusiasts and home cooks. It is a simple yet delicious recipe that will take your pizza game to the next level.
Sauce ingredients
1 can crushed tomatoes
2 garlic gloves
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons sea salt
Note: If you cover your sauce tightly, you can keep it in the fridge for as long as a week.
It's important to preheat the stone in a hot oven before using it to bake your pizza, as this will help to create a crispy and evenly cooked crust. To preheat the stone, simply place it in the oven and set the temperature to your desired baking temperature. Then, let the stone heat up for 30 minutes to 1 hour before using it to bake your pizza.
Stretch your 16oz dough ball to 16”
Stretching pizza dough to 16 inches is a simple process that requires a few key steps. Here's how to do it:
Dust your work surface with flour to prevent the dough from sticking
Take your ball of pizza dough and place it in the center of the floured surface
Use your fingertips to gently press down on the dough, spreading it out slightly.
Pick up the dough and gently stretch it by holding the edges and rotating it in a circular motion (like a steering wheel)
Continue stretching the dough until it reaches the desired size of 16 inches
If you’d like, you can also use a rolling pin to help you achieve the correct size, but be careful not to overwork the dough
Stretching pizza dough is a bit of an art form and may take some practice to get right. Don't worry if your first few attempts aren't perfect.
Place stretched dough on a pizza peel with semolina flour
We add semolina flour to a pizza peel because it helps prevent the dough from sticking to the surface and makes it easier to transfer the pizza to the oven. The semolina flour provides a slightly rough and gritty texture (like “ball bearings”) that helps to create a barrier between the dough and the peel, allowing the pizza to slide off more easily.
Additionally, the high gluten content of semolina flour helps to absorb excess moisture and prevent the pizza from becoming soggy. This results in a crispy, crunchy crust that is perfect for a delicious and authentic pizza.
On your pizza peel, add sauce to stretched dough
The amount of sauce you add to a 16-inch pizza can vary depending on personal preference.
However, as a general guideline, you should aim for about 1 cup to 1 1/2 cups of sauce for a 16-inch pizza.
It's important to keep in mind that too much sauce can lead to a soggy pizza, so it's best to use a light hand when spreading the sauce over the dough. You should aim to create an even layer of sauce that covers the entire surface of the pizza, but doesn't overflow or pool in any one area.
You can also experiment with different amounts of sauce to find what works best for you and your tastes. Some people prefer a light and crispy crust with just a hint of sauce, while others like a saucy and flavorful pizza with a generous amount of sauce. Ultimately, the amount of sauce you use will depend on your personal preferences and the toppings you've chosen for your pizza.
Top your pizza with cheese
The amount of cheese you add to a 16-inch pizza can vary depending on personal preference. However, as a general guideline, you should aim for about 2 cups of shredded low-moisture mozzarella cheese for a 16-inch pizza.
It's important to keep in mind that too much cheese can also lead to a soggy pizza, so it's best to use a light hand when adding the cheese. You should aim to create an even layer of cheese that covers the entire surface of the pizza, but doesn't overflow or pool in any one area.
You can also experiment with different amounts of cheese to find what works best for you and your tastes. Some people prefer a light and crispy crust with just a sprinkle of cheese, while others like a cheesy and flavorful pizza with a generous amount of cheese. Ultimately, the amount of cheese you use will depend on your personal preferences and the toppings you've chosen for your pizza.
Cook your pizza at 500° for 8 to 12 minutes
Slide your topped pizza onto your pizza stone.
The cooking time for a 16-inch pizza at 500 degrees will depend on several factors, such as the thickness of the crust, the type of oven being used, and the toppings being added to the pizza. However, as a general guideline, you should aim to cook a 16-inch pizza at 500 degrees for about 8 to 12 minutes.
It's important to keep an eye on the pizza as it bakes and to check it frequently to ensure that it doesn't burn. The cheese should be melted and the crust should be golden brown when the pizza is fully cooked.
Keep in mind that oven temperatures can vary, so it's always a good idea to start checking the pizza a few minutes before the end of the suggested cooking time. The best way to ensure that your pizza is fully cooked is to use a pizza stone or a pizza steel and to check the bottom of the crust for a crispy and golden brown texture.
Optional: Top your pizza with a pinch of pizza seasoning
Here is a simple fennel and basil-based pizza seasoning recipe that you can use to add a unique and flavorful twist to your pizza:
1 tablespoon fennel seeds
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
This fennel and basil-based seasoning blend is a delicious way to add a unique and aromatic flavor to your pizza. The combination of fennel seeds, basil, oregano, garlic, and red pepper flakes creates a bold and savory taste that pairs well with a variety of toppings. This seasoning blend is sure to add an extra layer of flavor to your pizza.
Enjoy your pizza!
Do you know why pizza often tastes better the next day?
Pizza often tastes better the next day because the flavors of the ingredients have had time to meld and intensify. When pizza is made, the heat of the oven causes the cheese and sauce to soften and blend together, creating a delicious and cohesive flavor. However, the flavors of the pizza can be somewhat muted immediately after baking, as the ingredients are still warm and the cheese is still melted.
When pizza is allowed to cool and then re-heated, the flavors of the cheese, sauce, and toppings have a chance to develop and intensify. The cheese will re-solidify and the sauce will thicken, creating a more cohesive flavor and texture. Additionally, the starches in the dough will continue to break down, making the crust more crispy and flavorful.