The bread maker does all the work to mix up this half whole wheat crust. Thank goodness it does. I don’t quite have the motivation to knead and rise and knead. That requires timing and patience. Instead, the dough setting on the bread maker did all the thinking and work.
It did quite a good job too. All I had to do was divide the dough roll it out and add toppings.
Margarita pizza was on our menu, but I’m looking forward to making this again with many other toppings.
We rolled the dough out and placed it on the stone that was sprinkled with oats. We coated the crust with olive oil and a good sprinkle of garlic powder. We didn’t have garlic cloves, so the powder just had to do. It worked really well. I was thinking in the future I would prefer to use whole garlic, but after tasting it I doubt I would take the time to chop it. Tasty and easy. Score!
Next layer was sliced tomatoes. Ours were super thick and it made the pizza juicy and delicious. They were topped with cracked pepper.
Then fresh mozarella. Yum! My favorite part.
Last, but not least, fresh basil leaves. Funny it’s the last on the pizza because it was the reason I wanted to make this in the first place. My herbs are growing like crazy and I want to make the most of them. It of course was completely necessary for margarita pizza.
Wheat Bread Machine Pizza Dough
Ingredients
- 1 1/3 cups water
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 2 teaspoons yeast
Directions
- Add ingredients to the bread machine in above order.
- Start dough cycle.
- Once cycle is complete, remove dough and place on a floured surface.
- Divide into two and roll out to the size of your pan.
- Brush with olive oil and top as you please.
- Bake at 450 degrees for 10-12 minutes.
My only advice is to make this recipe on a night you can start the dough early, unless you’re ok with a late dinner.
