Tasty Tuesday - Pizza!

My friend Will showed me this pizza dough recipe a few years back, and I've made it pretty regularly ever since. Will has the joy of having a stand mixer, so he doesn't have to put in the hard work and make a mess like I do, but it's still worth it!

Patrick and I love our pizzas probably more than any other pizza anywhere. In fact, when Mellow Mushroom opened up here in Huntsville, we we were eager to go, but once there we said "Eh. I like our pizza better." It really is all in the crust, but controlling exactly what you want on your pizza is glorious pizza freedom. Here I will post the crust recipe and the sauce recipe, but the toppings are entirely up to you! The sky's the limit!

Whole Wheat Pizza Dough
This recipe will make a batch large enough for two (or three depending on how thin you like your crust) regular sized pizzas. Just freeze the remaining doughs after you separate them when they are done rising. They will keep in the freezer for a long time, just remember to take the dough out of the freezer and put it in the fridge the day before you want your pizza.

1 tsp sugar or honey
1 1/2 c warm water (110 deg F)
1 tbsp active dry yeast
1 tbsp olive oil
1 tsp salt
3 1/2 c whole wheat flour

1) In a large bowl dissolve sugar in warm water. Sprinkle yeast over top and let stand until foamy (10 min).
2) Stir in olive oil and salt into yeast mix then add 3 c of flour until it starts to come together. Tip dough onto floured surface and knead until rest of flour is absorbed and the dough is smooth. Place in oiled bowl and turn to coat the dough. Cover and let stand one hour.
3) When dough is doubled, tip onto floured surface and divide into two pieces. Form a tight ball and separate into two oiled, covered bowls, and let rise one more hour, until doubled.
4) Freeze what you will not use. If you plan to use the dough in a day or two, then refrigerate.
5) When ready to bake, roll into desired shape. Add all your pizza toppings and bake at 500 degrees F for 10 or so minutes until cheese is starting to brown, this is when I have discovered the dough is cooked through also. (We use a pizza stone, but you can use a regular baking sheet, I'm sure.)

10 minute Homemade Pizza Sauce
Please, please do not use jarred pre-made pizza sauce on your homemade pizzas! It is full of sugar or high fructose corn syrup or both! This is just as easy as popping open a jar, and 10 times more delicious.

1/2 can tomato paste
1 shallot (or 1/4 onion) diced
1 tbsp olive oil
1/3 cup water
Pinch of thyme, oregano, basil, etc.

In a small sauce pan over medium heat, add olive oil and shallot. Cook a few minutes until slightly browned and add tomato paste, water, and herbs. Simmer until thickened. Using tomato paste will make it taste like you've been cooking this sauce for awhile!