After Jack made some more cheese, we had a brimming full gallon of whey left over and since I hate wasting things, I decided to find some recipes that would help use it up. What better start than with pizza night?! It was fun letting the kids all make their own pizzas and though it takes longer than our other favorite pizza dough recipe, I really like that it’s whole wheat. Nobody seemed to mind and it was gobbled up!
3 cups whole wheat flour
2 teaspoons sugar
1 1/2 teaspoon salt
1/2 teaspoon yeast
1 1/3 cup cold water or whey (if you’re making the dough an hour or so before dinner, use warm water)
1 Tablespoon olive oil
In a medium sized bowl, sift together the flour, sugar, salt, and yeast. Then, mix in the water or whey and olive oil. Knead until the dough is not too sticky or stiff and form into a ball. Drizzle and cover with olive oil. If you’re going to let it rest overnight/all day, cover the dough and place in the fridge. A few hours before baking, remove from the fridge, turn it out onto the counter and let warm up. If you’re making the dough just before baking, be sure to use warm water and make an hour or two before baking so the dough can rest. Once the dough is made, preheat the oven to 500F and grease a pizza pan with olive oil. Roll out the dough, put on the pizza pan and let rise for about half an hour. If you like a crispier crust, bake pizza dough for about 10 to 15 minutes or until desired crunchiness before putting your toppings on. Remove from the oven, put on toppings and return to oven for another five to ten minutes. If you like a chewier crust, put toppings on, then bake 15 to 20 minutes, or until desired doneness. Cool for a few minutes before cutting and serving.
Thanks to Bless This Mess Please for the recipe inspiration!