Nienie's Whole Wheat Pizza Dough

I love to cook and have been the primary meal-prep person in my home for the past seven years. I enjoy trying new recipes, and am not too easily intimidated. But. For some reason, I have consistently balked at the idea of making my own pizza dough, despite the fact tha pizza is one of my husband's favorite foods.

Over the break, I confronted my pizza making fears, inspired by one of my favorite blogs ( nieniedialogues.blogspot.com/ ). The recipe sounded simple, and looking at the picture, I remembered the adage about bad pizza. Paraphrased, it suggests that pizza, simililar to other sensual delights, is good even when it's bad.

I changed the recipe slightly, using 2 cups whole wheat flour and 3/4 cups all purpose white, though I'm sure that it is delicious using 100% whole wheat flour. I've made the dough 3 times, twice for pizza and once for calzones, and it has been really good every time.

Nienie's Pizza

2 3/4 cups whole wheat flour

1 envelop active dry yeast

1 teaspoon salt

2 tablespoons olive oil

1/4 teaspoons sugar

Add yeast and sugar to one cup warm water, stir gently, and let sit for about 8 minutes. The yeast will proof, or bubble up a bit.

Mix the dry ingredients together, and add olive oil.

Pour in the yeast mixture and combine. On a clean, floured surface, knead for about 5-10 minutes, dusting with flour as you knead.

Let rise in a lightly oiled bowl for 30-45 minutes. I put mine on the stove between the burners and cover with a clean dish towel. I think it helps it rise being slightly warm and dark.

 Roll out the dough to desired size and thickness, add toppings, and bake at 450 degrees for about 15-18 minutes.

PESTO Sauce ( Remember pesto? Only about 5 or 6 months until fresh basil!)

Pulse 3 cups basil levaves with 1/2 cup olive oil and 1/4 cup pine nuts.
Add 2 cloves of garlic, and 1/2 cup cheese (optional) in food prosessor until finely chopped.Sprinkle in 1/2 teaspoon sea salt, 1/4 teaspoon fresh ground pepper and process until smooth.