When The Moon Hits Your Eyes – Pizza Pie

I did a reprise of pizza dough with whole-wheat flour from the Betty Crocker International Cookbook, Page 162.


1 Pkg. of active dry yeast

¾ Cup warm water (105˚-115˚F)

½ Tsp sugar

½ Tsp salt

2 tablespoons olive oil or vegetable oil

2 cups of all-purpose flour


Dissolve yeast in warm water. Stir in sugar, salt oil and 1¾-cup flour. Turn onto a well-floured surface; knead until smooth and elastic, about 5 minutes. (Knead enough of the remaining flour to prevent sticking.)

Divide dough into halves. Pat each half into 10-inch circle on lightly greased cookie sheet with lightly floured fingers. Spread with sauce, meats cheese, dried basil, garlic and oregano on top Bake in 425˚ oven until cheese is bubbly and crust is brown.

Notes: I used some finely ground whole-wheat flour for this exercise.  Alan gave me a package, because he had too much flour. Whole-wheat dough has a stiff consistency. (This is an experiment.)

Instead of patting the dough out, I am letting it rise for an hour or two.  Then I am patting it out using olive oil on my hands to prevent sticking to the dough. (Softens skin too)

This is a pizza dough technique I recently watched on Marianne Esposito’s cooking show Ciao Italia on public television. This technique gives a more bubbly Italian style pizza crust. (Crossing my fingers.)

Results: whole-wheat dough does not bubble. (Back to the drawing board) It didn’t stop me from eating an otherwise good flavored pizza.

This recipe makes a good crust. (Past experience making this with white flour was no fail.)  Next time, I’ll combine white and whole-wheat and see what happens. It would be fun to attain that nice crusty bubbly dough.


½ pound of Italian sausage

1 can 8 ounces of tomato sauce

1 medium onion

1 clove garlic, finely chopped

½ teaspoon dried basil leaves

½ teaspoon dried oregano leaves

¼ teaspoon of pepper

1 small green pepper, chopped

2 cups of shredded mozzarella cheese (8 ounces)

¼ cup grated Parmesan cheese

Cut sausage into chunks. Cook and stir sausage until light brown; drain.  Mix tomato sauce, onion, garlic, basil, and oregano.  Spread the dough with sauce.  Sprinkle with sausage, green pepper and cheeses.  Then bake according to directions above.

Tips: Sprinkle a little olive oil on top of the pizza and throw some more of the spices on top – it adds a little zip to the pizza pie.  My pizza was made with mushrooms onions and Feta cheese. It was meatless.

Way to go!

Mushroom onion pizza on whole-wheat crust

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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2 Responses to When The Moon Hits Your Eyes – Pizza Pie

  1. lbeth1950 says:

    This looks good.

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