I’m one of those pizza purists who loves my dough.
I love the texture of it, I love the flavor, I like the look, and I love that I can make it at home, all in a single bowl.
But when I try to make something that’s just pizza, I get frustrated.
And I get really sad when I’m making a pizza that tastes nothing like the one I remember.
When I try this pizza recipe, I’m not even sure what the dough recipe is.
The texture and flavor are great, but it’s not like it’s made with flour or anything.
That’s a problem.
So, I made it myself.
My first attempt was a mess, because I used too much water and didn’t have a lot of room for a crust.
It tasted fine, but I wasn’t thrilled with how it turned out.
After a couple more attempts, I was able to figure out the recipe, and the dough turned out to be exactly what I needed.
Here’s what you need to make your own pizza dough recipe.
1 1/2 cups (2 sticks) unsalted butter, at room temperature 3 cups whole wheat flour, at medium heat (1 stick) 1 cup sugar 1 teaspoon baking soda 1/4 teaspoon salt 1 cup warm water 3 eggs, at cold temperature 1 1/3 cups all-purpose flour 1 cup water 1 cup fresh milk (or yogurt) 3 tablespoons whole milk 1 teaspoon pure vanilla extract For the crust: 1/8 teaspoon baking powder 2/3 cup (2 cups) butter, softened 1 cup whole wheat breadcrumbs 1/6 cup (1 1 / 2 sticks) all-propylene glycol For the topping: 2 cups fresh spinach, chopped 3 tablespoons olive oil, melted Directions: Preheat oven to 350 degrees F. Preheat a large baking dish or large skillet to 375 degrees F and spray with nonstick spray.
Place the butter and flour in a bowl and mix together until well-combined.
Add the sugar and baking soda and whisk until just combined.
Mix in the eggs, the flour, milk, water, and vanilla.
Beat on medium-low speed until well combined.
Add the flour mixture and beat on low until the batter is smooth and smooth, about 3 to 4 minutes.
Cover the dough and refrigerate until doubled in size, about 1 hour.
Using an electric mixer on medium speed, beat the egg whites until soft peaks form.
Pour the batter into the prepared baking dish, and gently press down to coat the surface of the dough.
Bake the dough in the preheated oven for 20 minutes.
While the dough is baking, cut two 8-inch-long strips of parchment paper.
Cut one strip at a time and place on the prepared cookie sheet.
Make sure that each piece of parchment is lined with a layer of baking paper.
Remove the parchment and cut two strips of dough into 3 equal sized pieces.
Using your hands, flatten each piece into a triangle, and press it together with your hands.
Repeat this process until all the pieces are evenly coated.
Place the cookies on a baking sheet and bake for about 15 minutes, until golden brown and crispy.
Transfer to a wire rack and let cool completely.
Make the toppings: In a large bowl, whisk together the melted butter and the remaining 1 cup flour.
Then, add the butter mixture and mix until smooth.
In a separate bowl, combine the water, whole milk, and cream cheese.
Beat the butter until it is light and fluffy, about 5 minutes.
Add the spinach and stir until spinach is wilted.
Once spinach is slightly wilted, add 1 tablespoon of the cream cheese mixture to the spinach mixture.
Note: The filling for this recipe is slightly more dense than the filling I used for my pumpkin cheesecake, so the filling may be slightly thicker or thinner.
This recipe makes 3 servings, which makes 3 8-ounce servings.
These are great with a pizza crust!
And if you are in a hurry, you can freeze these in freezer bags or freezer bags and use for other recipes.
If you’re looking for a simple, healthy, delicious recipe, this is it!