Whole Wheat Deep Dish Skillet Pizza – Soft, flavorful, homemade, MILE-HIGH Whole Wheat Pizza Dough topped with tomatoes, delicious herbs and lotsa cheese!
Hey Hey, TGIF! I’m about to woot-woot!! If I could, I would hug Fridays.
Friday Night = Pizza Night!
When we first came to the States, I was about 11 years old, and one thing that I will always remember is that the “American” kids at school were the happiest on Fridays because their Friday-night was Pizza Night. They would talk about it ALL day. I’ll never forget that. I was like, oh wow, every Friday they have pizza?!? What the? Every Friday we had FISH! OR Tavce Gravce.
Don’t be jealous! I’m sure your pizza was just as good. (Please insert sarcasm all over the place. All I wanted was a darn pizza like everyone else!) It’s tough to be an immigrant at that age. 😀
Soooo, deep dish. AND WHOLE WHEAT. All of our pizza dreams are comin’ true!
You know, all it takes is a skillet and too much pizza-dough to make a deep dish pizza? Easy, right? What wasn’t easy was making a whole wheat pizza dough that wasn’t, uhm, nasty. I have no better word than that. Some of those whole wheat thingamajigs really don’t work out.
I tried all kinds of things to make a pizza dough with just whole wheat flour, but it wasn’t having it. My baking skills, I thought, were failing me.
Let me rephrase that. I have no baking skills. I just mess up 154 times and start all over again until I make it right. 😛
Then one day, while staring at my pantry and the 7 bags of different flours, I decided to give this Ultragrain Flour a try. I bought it on a whim and finally found a way to use it.
Well. Lemme tell you. Theee Ultragrain Flour is EXACTLY what this pizza crust needed! Yeah, really!! Shocking, right?
SIDENOTE: No one paid me to say that – I just really, really love the product.
The deal is, I know I can mix up all-purpose flour with whole wheat flour and work out a decent dough, but I wasn’t quite happy with the taste and texture. However, this little game changer gave me exactly what I was looking for. The taste is spot on and the texture is as close to perfect as you can get, in my opinion.
What comes next is the best thing ever… the toppings!
Checkit. I brushed the dough with a crazy little concoction of olive oil with fresh basil, garlic, oregano… heavens.
Then, I layered on the tomato sauce, arranged a few fresh tomato slices on top, sprinkled some cheese all over the place, and voila! We have pizza and IT IZ SO GOOD!
Slice it into thick wedges and inhale it!
Have an awesome weekend!
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Whole Wheat Deep Dish Skillet Pizza
FOR THE WHOLE WHEAT PIZZA CRUST
- 3/4- cup Whole Wheat Flour
- 1-1/2 cups All-Purpose Ultragrain Flour (You can also use regular all-purpose flour)
- 1 teaspoon salt
- 3/4- cup lukewarm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 3-1/2 tablespoons extra virgin olive oil
- 1 tablespoon water
FOR THE TOPPINGS
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon dried oregano
- 1 garlic clove , minced
- fresh ground pepper , to taste
- 1 cup tomato/pizza sauce (use your favorite)
- 1 whole tomato , sliced into thin rounds (I used vine-ripened tomatoes)
- 3/4- cup part skim shredded mozzarella cheese
- 1/4- cup grated parmesan cheese
- crushed red pepper , to taste
In your mixer's bowl, combine flours and salt; whisk to combine and set aside.
In a small mixing bowl, combine water, yeast, and sugar; stir and let stand 5 minutes, or until foamy.
With your stand mixer on low, gradually add the yeast mixture to the flour mixture.
Add olive oil and continue to mix until the dough looks shaggy.
Attach the dough hook to your mixer and continue to mix at medium speed for 5 minutes. At this point, if dough seems dry, add a little bit of water at a time, up to 1 tablespoon and continue to mix until combined.
Remove bowl from mixer.
Oil your hands and shape the dough into a ball.
Transfer the dough to a lightly greased large bowl.
Cover with plastic wrap and let stand in warm area for about 1 hour, or until dough has doubled in size.
Preheat oven to 400F.
Press the pizza dough into a greased 10-inch skillet that's about 2-inches deep. Set aside.
In a small mixing bowl, combine extra virgin olive oil, fresh basil, oregano, garlic and pepper; mix to combine.
Brush the garlic mixture over the pizza dough.
Spread the tomato sauce evenly over the dough.
Arrange the tomatoes over the sauce.
Bake for 20 minutes.
Remove from oven and sprinkle with cheeses and crushed pepper.
Return to oven and bake for an additional 4 to 6 minutes, or until cheese is melted.
Remove from oven and let stand 10 minutes.
WW SmartPoints: 7