Home Oven Baked Pizza

V NF Aug 4, 2023

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Everybody loves pizza right? This is a 2 day process, but totally worth it for a good homemade pizza, plus it's a fun activity to do with a few people. Prep the dough the night before, and then have a few people over the next day for dinner. Whole wheat flour serves to add some extra nutrition and taste to your pizza as well.

PIZZA
- 1 cup (240 g) Water
- 1/2 tsp (2 g) Dry yeast
- 3/4 tsp (4.5 g) Salt
- 1 tsp (5 g) Honey
- 1 tsp (5 g) Extra virgin olive oil
- 2 1/2 cup (300 g) Whole wheat flour
- 1/4 cup (30 g) Vital wheat gluten

TOPPINGS
- 1/3 cup (100 g) Simple pasta sauce
- 4 oz (113 g) Shredded mozzarella cheese, low moisture part skim

1. Add your water to a glass, and microwave for 1 minute to warm it. Add yeast, salt, honey, olive oil, and warm water to a large mixing bowl, and mix. Let sit for 5 minutes to make sure the yeast is still alive

2. In a separate bowl, whisk together whole wheat flour and vital wheat gluten. Add the dry into the wet, mix with a dough scraper, and lightly knead in the bowl. Cover with a cloth and let rest for 1 hour

3. In the bowl, fold the dough into a smooth ball, and place back in the bowl. Cover and let rest for another 1 hour. Repeat one more time. (Total of three 1 hour rests with stretching and folding)

4. Turn dough onto the table. Divide into 4 equal pieces (about 145 g), and shape into balls. Place dough balls in lightly oiled bowls, and cover with plastic wrap. Refrigerate until dinner tomorrow night

5. Place baking stone in the oven and preheat the oven to 550F, or as high as your oven goes. Preheat stone for an hour

6. Shape dough into pizzas. Top with sauce, cheese, and toppings. I like to use either my Simple Pasta Sauce or Creamy Pesto Dip, as well as some Spiced Baked Chicken Thighs and Simply Roasted Vegetables

7. Bake for about 7 minutes, or until the crust and bottom is lightly browned, and the cheese is just bubbly. Transfer to a wire rack to cool for 5 minutes before cutting into 4 slices

https://www.poormanprotein.com/recipes/pizza

Servings: 4
1 pizza
Calories: 401
Protein: 24 g
Fat: 9 g
Net Carbs: 52 g
Fiber: 9 g

Description

Time

Prep Time:

30 minutes

Rest Time:

3 hours

Cook Time:

7 minutes

Total Time:

3 hours 37 minutes

Cost

Total Cost:

Cost per Serving:

$0.65

Ingredients

Serving(s)

Pizza

1 cup Water

1/2 tsp Dry yeast

3/4 tsp Salt

1 tsp Honey

1 tsp Extra virgin olive oil

2 1/2 cup Whole wheat flour

1/4 cup Vital wheat gluten

Toppings

1/3 cup Simple pasta sauce

4 oz Shredded mozzarella cheese, low moisture part skim

Instructions

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Pictures: Shown

Add your water to a glass, and microwave for 1 minute to warm it. Add yeast, salt, honey, olive oil, and warm water to a large mixing bowl, and mix. Let sit for 5 minutes to make sure the yeast is still alive
In a separate bowl, whisk together whole wheat flour and vital wheat gluten. Add the dry into the wet, mix with a dough scraper, and lightly knead in the bowl. Cover with a cloth and let rest for 1 hour

In the bowl, fold the dough into a smooth ball, and place back in the bowl. Cover and let rest for another 1 hour. Repeat one more time. (Total of three 1 hour rests with stretching and folding)
Turn dough onto the table. Divide into 4 equal pieces (about 145 g), and shape into balls. Place dough balls in lightly oiled bowls, and cover with plastic wrap. Refrigerate until dinner tomorrow night

Place baking stone in the oven and preheat the oven to 550F, or as high as your oven goes. Preheat stone for an hour
Shape dough into pizzas. Top with sauce, cheese, and toppings. I like to use either my Simple Pasta Sauce or Creamy Pesto Dip, as well as some Spiced Baked Chicken Thighs and Simply Roasted Vegetables
Bake for about 7 minutes, or until the crust and bottom is lightly browned, and the cheese is just bubbly. Transfer to a wire rack to cool for 5 minutes before cutting into 4 slices

Notes

Every Valentine's Day Vic and I make pizzas together, and she always makes hers into a heart. Here are some of our past years creations, from 2023 to 2025