Whole Wheat Pizza Dough

  • ¾ cup + 2 tbsp. warm water
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp sugar
  • 1 ¾ cup bread flour
  • ½ cup whole wheat flour
  • 2 ¼ tsp active yeast

Place all ingredients in the bread machine in the order listed above. Select the DOUGH PIZZA setting and press start. Dough will be risen and ready in 60 minutes. Prepare toppings. Place dough on heated pizza stone. Quickly add the toppings as desired. Bake at 450̊ F for 12-15 minutes.

Gluten free pizza dough for the bread maker

  • 1 cup buttermilk
  • 1/4 cup water, at room temperature
  • 1 egg
  • 3 large egg whites, at room temperature
  • 1/4 cup extra virgin olive oil
  • 1 cup brown rice flour
  • 1 cup white rice flour
  • 1 1/2 cups potato starch (or tapioca flour/starch)
  • 1/2 cup tapioca starch
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp xanthan gum
  • 2 tbsp active yeast

Place all ingredients in the bread maker in the order listed above.  Select the DOUGH PIZZA setting and press start.  Dough will be risen and ready in 60 minutes.
Bake dough for 12 minutes in 425̊ F oven.  Prepare toppings and top pizza as desired.  Continue baking for 10 additional minutes. 

Breville Bread Maker

Breville Bread MakerHaving homemade pizza dough doesn’t have to be arduous. Making fresh pizza dough in the Breville Custom Loaf maker is a cinch and the machine can do so much more!

Make basic, whole wheat, gluten free, crusty loaf, sweet breads, yeast free dough and even jam.

Try our whole wheat pizza dough recipe or our gluten free pizza dough recipe. Grill it outside on the Emile Henry Pizza Stone.



Pizza Stones

Pizza Stone with PaddlePizza stones are a superb way to cook your pizzas. They provide direct even heat resulting in a great crust. You can use them for ready made supermarket pizza or pizza made from scratch.

Tips for using a Pizza Stone and Paddle:

  • Place stone on lowest rack in cool oven
  • Preheat stone with oven - putting a cold stone in a hot oven may crack it
  • Cover pizza paddle and stone with cornmeal so the pizza slides off
  • Transfer pizza to cutting board to slice
  • Never wash or oil the stone - just scrape it with a spatula and wipe with a paper towel after it cools
  • It will darken naturally with heat and use

Pizza Sauce

  • 398ml Heinz “No Salt Added” Tomato Sauce
  • 8 sun dried tomatoes (chopped after soaking in warm water for 30 mins)
  • 1 tbsp. olive oil
  • 2 - 3 onions finely chopped
  • 5 cloves of garlic
  • 1 tsp. dried basil, parsley, oregano and thyme
  • Optional splash of red wine if open

Pizza SauceUsually I'll start to make my sauce about a half hour or so before the dough is ready. Mince up the garlic using the Garlic Twist if you have one. Saute garlic first in olive oil until lightly browned and then add onions. Once onions are cooked add the rest of the ingredients. You can use fresh herbs if you have them. Let sauce simmer on low while you chop up the pizza toppings.

The Garlic Twist

The Garlic TwistThis is the best way I've come across to mince garlic. Called the next generation in garlic tools, the Garlic Twist is fun and easy to use. A handy way to crush and peel garlic, the Twist minces garlic to an ideal texture, and then neatly gathers the garlic so it's ready for use with no waste. And best of all, just rinse once to clean!

Veggie Pizza Toppings

Pizza Toppings This is where you get to be creative! I like sliced tomatoes on my pizza and the “other half” likes green peppers. What's your favourite topping?

  • 15 mushrooms sliced thinly
  • 1 red pepper sliced or chopped
  • 1 green pepper sliced or chopped
  • 1 yellow pepper sliced or chopped
  • 1 tomato sliced
  • 1 400g package of President's Choice Blue Menu
    Less Fat Pizza Blend Shredded Cheese

Spread toppings on top of sauce and layer with cheese.
Bake in oven following directions above in the dough recipe.

Sally's Pizza Toppings

My husband always makes the wholewheat crust from the New Basics Cookbook by Julee Rosso and Sheila Lukins. The toppings vary and are usually vegetarian. A couple of our favouites are :

Greek pizza topping: — spread on crust black olive tapenade with garlic squeezed in (we like lots), sprinkle with parmesan cheese then top with rings of red onion, tomato slices, red and green pepper slices and crumble feta cheese over top. Sometimes we also sprinkle on oregano flakes. Bake until feta cheese is lightly browned and the pizza is heated through. We bake it at 400F. I can't give you amounts because it varies with what we have in the house and our moods.

Sauteed onion topping: — slowly saute five onions, sliced very thin in a combination of butter and olive oil over low heat for at least half an hour until they are very limp. Add an ounce or two of white wine and continue cooking until alcohol has evaporated. Add sliced mushrooms and saute until soft. Add a tablesppon of fresh rosemary leaves. Sprinkle parmesan on crust, spread on onion/mushroom combination. Add gorgonzola or Cambozola cheese (a creamy blue cheese), Bake until cheese melts and spreads over the pizza.

Did You Know?

While most people think pizza originated in Italy, it was actually the Greeks who first baked large, round flatbreads, topped with such items as olive oils, spices, potatoes and other things.

Canadian and American citizens will eat an average 23 pounds of pizza per person, per year.

The largest pizza ever baked was one measuring 37.4 metres (122 feet, 8 inches) in diameter, made in Norwood, South Africa. It included 4500 kg of flour, 90 kg of salt, 1800 kg of cheese and 900 kg of tomato puree.