Whole wheat margherita pizza 

Happy Sunday everyone!

Over the last few weeks I’ve had a couple of in depth conversations with my coworkers concerning what the best pizza place in Ann Arbor is. I tried out one of the candidates the other weekend, Mani, and it was molto bene!! However my wallet and waistline can’t afford to try a new pizza every week, so I’m going to take my time in sampling all of the pizza Ann Arbor has to offer.  After all I’ll be here for a while getting my master’s!

However, the pizza cravings were real. One doesn’t simply talk about pizza, and not want to eat pizza. Any LOTR fans out there? Lol.

So I decided this Friday night that I’d save some money and calories by making my own whole wheat margherita pizza. And of course I had to get a bottle of imported Chianti to go with it 😊 Good life decisions all around.

So I did make my own crust for this pizza, and it seriously was super easy. The only part that takes a second is letting the dough rise for about 40 minutes – but you can do other stuff while you wait! However you could buy pre-made crust and this meal would be ready in literally 15 minutes.

Homemade margherita pizza

Makes 1 small to medium pizza, serves 2


Pizza dough

  • 3/4 cup whole white wheat flour
  • 3/4 cup all purpose flour
  • 1 packet active dry yeast
  • 1/2 cup hot water
  • 1/4 tsp sugar
  • 3/4 tsp salt
  • 2 tsp olive oil

Pizza toppings

  • 1/2 cup marinara sauce
  • 4-5 slices of fresh mozzarella
  • Italian spice blend (or dried oregano)
  • Fresh basil
  • 1 Roma tomato, diced


  1. In a small bowl, mix together the hot water, sugar and yeast. Allow the yeast to bloom for 10 minutes. It should be foamy on top when ready!
  2. While you wait, mix together the different flours along with the salt.  Note: I used a food processor fitted with a dough hook, but you could use a stand mixer with a dough hook, or a large bowl and your hands!
  3. Add the yeast mixture to the flour mixture, along with the olive oil. Process until a ball of dough forms, then process the ball of dough for another 1 minute. If it’s too dry and not coming together, add more water. If kneading with your hands, turn out the dough onto a floured surface and knead for about 5 minutes, or until dough is stretchy and soft but not sticky.
  4. Let the dough rest in an oiled bowl for 40 minutes. It should double in size.
  5. Preheat oven to 500 degrees a couple minutes before dough is ready.
  6. Once the dough has risen, flatten it out on a flour dusted surface.  You can use your hands to press the dough down into a circle.  It should be about 1/4 inch thickness.
  7. Place dough into a baking sheet sprinkled with cornmeal (or spray with non stick spray, but cornmeal adds a nice texture).
  8. Top pizza with the sauce, then the diced tomato, and a sprinkle of the Italian spices.
  9. Top with the mozzarella slices. Finally add a few leaves of basil in between the cheese slices.
  10. Bake in oven for 10-12 minutes, until cheese is melted and the crust is golden.
  11. Enjoy!

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