Homemade Pizza with Whole Wheat Crust

I have been searching and searching for a really good whole wheat pizza dough recipe, one that is not doughy on the inside and has a nice crust, too.   I think this is it!  This is from the Wheat Foods Council.  So gather your ingredients and let's make homemade pizza!

2 Cups whole wheat flour
1 pkg yeast or (2 1/4 tsp of yeast from a jar)
3/4 tsp sea salt
1 Cup warm water
1 Tbl olive oil
1 Tbl sugar

Add all of the dry ingredients into the bowl of stand mixer.  Add the warm water and olive oil.  Mix with the dough hook until the dough comes together and kneads for about 3 - 5 minutes.  Alternately, this can be done by mixing and kneading by hand.

Shape the dough into a nice ball.  Oil the bowl turn the dough once to oil it.  Cover with plastic wrap and let it rise.

Now for the sauce.  (These are roma tomatoes from our garden last summer that I drizzled with olive oil, added salt and pepper, roasted in the oven and then put them in freezer bags.)  You could use canned tomatoes for this step. Seasonings for the sauce:  salt and pepper, italian seasonings, red pepper flakes, and garlic powder.  Simmer tomatoes with the seasonings.

Next blend the tomatoes and seasonings with the immersion blender.  Yes, tomato skins and all!

The sauce is smooth and thick.  Taste and check the seasonings.  Tonight, hubby thought that mine was not "italian" enough.  So make sure seasonings are correct at this point.

While the dough is rising and when the sauce is done, get toppings ready.  I used baby portobello mushrooms which were sliced and sauted.  These don't do well topped on a pizza unless you saute them.

 Other toppings for pizza tonight:  ground beef, tri-colored sweet peppers, black olives, and mozzerella cheese.

Time to check the dough.  How do you tell if it has risen enough?  When you press your finger into the dough, it should leave an indent and not collapse. (Tried to make a smiley face but it turned into a ghost face!)

Punch the dough down, shape into a ball and let it rest on the counter for about 5 minutes.  If you try to shape it now, it won't be relaxed enough.

I've tried several pizza pans and stones.  This crazy non-stick 15" pizza pan has been the best one for me.  Press the dough onto the oiled surface of the pizza pan, then "dock" the dough by pricking the dough with a fork.  Bake for about 5 minutes in a pre-heated 425 F oven.  Or until the surface of the dough feels dry.  Careful not to over bake at this point -- it's going to bake again with the toppings.

Ready for the toppings now.  Sauce, ground beef, peppers, mushrooms, onion, black olives, and mozzerella,  Then drizzle with olive oil before baking in the 425 F oven.  The final drizzle with olive oil is key!
 

The pizza should bake for 15 - 20 minutes at 425 F or until the cheese is bubbly and melty.Watch it closely, it can turn from golden brown to over done in an instant!  Cut into slices.  Instead of wedges, I like to cut into squares.

Now for the taste test.  The inside of the crust is light and not doughy.  Nice!