Main Dishes

Earthy Whole Wheat Pizza Dough


This pizza dough is healthy and delicious. It's got the perfect amount of crunch on the bottom and a nice texture throughout. I like to top it with strong cheeses, earthy mushrooms, truffle oil, prosciutto, and crushed red pepper on top.

2 cups whole wheat flour, plus more for dusting
2 1/4 teaspoon active dry yeast
3/4 teaspoon salt
1 cup warm water
1 tablespoon extra virgin olive oil
1 tablespoon sugar, divided
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon italian seasoning
In a small bowl, combine yeast, water and 1 tsp sugar (eyeball it). Let sit for five minutes, until foamy. In a large bowl or the bowl of a stand mixer, combine 2 cups flour, spices, salt, and remaining sugar. Make a well in the center and add yeast mixture and olive oil. Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (2-3 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky. This may not be necessary. Shape dough into a ball, place in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour. Punch down risen dough, shape into a ball and place on a lightly floured surface. Preheat oven and pizza stone to 500 degrees F. Roll out to desired crust thickness and let rest about 10 minutes . While the pizza rests, put on the sauce and toppings. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked (pictured pizza is a bit overdone because we totally forgot to set a timer). Let pizza rest for about 10 minutes before slicing.


10% DV

3% DV

9% DV

8% DV

15% DV


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