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Whole Wheat Margherita Pizza

Oh, sweet and tangy marinara sauce with creamy mozzarella and fresh basil – how you have a pizza my heart! It’s true. I knead you.

Sorry, I’m done.

No really, dough. I know it’s cheesy.

…Okay, now I’m done.

Making pizza dough has always sounded like an exhausting task. There’s the kneading and the rising and the kneading again, but in reality, most of my time was spent letting it rise, which allowed me plenty of time to prep the toppings and make the quick marinara sauce.

IMG_4421

I’d like to point out that these are Tyler’s hands, not mine. Just sayin’.

The wheat crust turned out delightfully crispy around the edges, and the marinara sauce had just the right amount of tang and spice. It bubbled up while the mozzarella melted and the juicy tomatoes became slightly roasted.

IMG_4425
And it made great leftovers the next day! Take it from me, you’ll want to eat this all the thyme.

Last one, I swear.

Whole Wheat Margherita Pizza
Serves 4
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Prep Time
30 min
Cook Time
20 min
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
20 min
Total Time
2 hr 30 min
For the pizza dough
  1. 3 1/4 cup wheat flour
  2. 1 1/2 cup warm water
  3. 1 tbsp active dry yeast
  4. 2 tbsp Italian seasoning
  5. 1 tsp white sugar
  6. 1 tsp salt
  7. 1 tbsp olive oil
For the marinara sauce
  1. 2 tbsp olive oil
  2. 1 28 oz can whole, peeled tomatoes, drained, and hand crushed
  3. 1 large clove garlic, minced
  4. 2 tbsp fresh thyme leaves
  5. 1 tbsp dry oregano leaves
  6. kosher salt and freshly ground pepper, to taste
For the toppings
  1. 1/3 cup freshly picked basil leaves, chopped
  2. 2 8 oz ball fresh mozzarella, sliced into rounds
  3. additional olive oil for drizzling
For the dough
  1. In a large bowl, combine sugar, warm water, and dry yeast. Let sit for 15 minutes. Add the italian seasonings, salt, and olive oil, and stir until well mixed.
  2. Add the flour to the bowl and mix with hands until well combined. Transfer to a clean and lightly floured surface and knead for 10 minutes. Place dough in a lightly oiled bowl, rolling it around to ensure that it's coated entirely, and cover with plastic wrap. Let stand for an hour in a warm place until dough has doubled.
  3. Return to the lightly flour surface and knead for an additional 5 minutes, and then form into a tight ball. Loosely cover and let rise for an additional 45 minutes.
For the marinara sauce
  1. In the meantime, make the pizza sauce. Heat olive oil in a large saute pan. When hot, add the garlic, oregano, and thyme. Cook for about 3-4 minutes, stirring continuously. Add the crushed tomatoes and season with salt and pepper. Lower the heat and simmer for 10 minutes, stirring often.
For the assembly
  1. Preheat the oven to 450 degrees.
  2. Drizzle olive oil on a flat baking tray. Roll out the dough with a rolling pin and then carefully transfer to tray. With your fingers, pinch the border the dough to create a lifted crust, if desired. Spread the pizza sauce onto the dough, and then place the mozzarella rounds on top. Sprinkle with basil leaves, and then add additional salt and pepper, and drizzle with olive oil. Pop into the oven and bake for 15-18 minutes, until crust is lightly golden and cheese is melted.
Adapted from Tyler Florence
Adapted from Tyler Florence
The Richmond avenue https://therichmondavenue.com/

 J

 

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