This past weekend was so much fun. I got a chance to go to Austin, TX and watch the Davis Cup of USA vs. Spain. I also got to spend time with one of my greatests friends and of course got to eat some really good food. One place in particular really inspired me. It is called Roppolo's and it's right off the famous 6th street. The pizza was so fresh and delicious. The crust was whole wheat- soft, chewy, and sometimes a little crispy. After eating there I was continually craving pizza. So, when we got home I knew I'd have to have my go at making some really good pizza.
The pictures aren't as great as I'd have liked them to be, but I made the pizzas at night and I knew they wouldn't make it until morning. As it was, my poor husband had to wait until all the pizzas were photographed before he could dig in! The end result was everything I had imagined it to be. I made the crust extra thin and cooked all three pizzas for different amounts of time, to see how the crust would come out. I'll give you the deets on that later on in the recipe. I even recreated a pizza I had in Toulouse, France last year called a "Provencal Pizza" and it's not pissaladiere. It consists of tuna (I know, weird, but soooo good. I PROMISE), tomatoes, black olives, mozzerella, and watercress. For me, this pizza was my favorite because it brought back so many memories and I have never seen or tasted a pizza like that in the states. My husband loved the pesto, mozzerella, and tomato topped one. And we both, weren't too fond of the ricotta one. I love ricotta and tomato pizza, usually, but this poor pizza was the one cooked the longest and because I used fat-free ricotta, it ended up drying up the smooth creamy cheese and the tomato sauce also was dehydrated. Next time I make that I won't use fat-free and I will cook it for much less time.
Here's the recipe, you guys should definitely make this and top the pizza's any way you'd like or can come up with! It is so much fun watch your home made pizza bake in the oven.
Whole Wheat Pizza Crust
- 2 1/4 tsp active dry yeast
- 1/2 tsp sugar
- 1 1/2 cups warm water (105-110 degrees F)
- 1 tsp salt
- 2 tbsp olive oil
- 1 1/3 cup whole wheat flour
- 2 cup all purpose flour
In a bowl, dissolve the yeast and sugar in the warm water. Let this sit for 10-12 minutes. Stir in the salt and oil. Using clean hands or a wooden spoon, mix in the whole wheat flour and 1 cup of the all purpose flour. Turn the dough out onto a clean and floured surface. Gradually knead in the remaining flour until the dough is no longer sticky. Kneading should continue for 5-8 minutes. Form the dough into a tight ball and place in a well oiled bowl. Cover with a kitchen towel and allow it to sit until it doubles in size, roughly one hour. Punch the dough down and form a tight ball. Allow the dough to relax for a few minutes before cutting it to make several crusts. This should make 3 medium pizzas, 2 large, and a lot of small ones depending how you small you cut the dough. Form each piece into a ball and allow it to sit for 5 minutes before rolling it out.
Oven should be preheated to 450 degrees F. If you are cooking the pizza on a baking sheet or pizza stone, you can top your pizza before it goes into the oven to cook. However if you are using a pan and are opting for a thicker crust, allow the dough to rise for 20 minutes before topping and baking.
The pizzas should cook for 15 minutes for a tender, slightly crispy crust; 17 minutes for a crisp crust, and if you decide you want a really crispy crust then you can cook it for 20 minutes. ANYTHING over 20 minutes will dry out your topping and pretty much leave you a rock of a crust... that's what happened to my ricotta pizza.