How to make Pizza night! Make your own pizzas with whole-wheat crust, tomato sauce, cheese, and your favorite toppings #46
By - 100 Dinner Meal by 100 Dinner Meal
June 08, 2023
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Here is a recipe for making your own pizzas with whole-wheat crust, tomato sauce, cheese, and your favorite toppings:
Ingredients:
For the dough:
1 cup warm water (105 to 110°F)
2 tablespoons honey
2 1/4 teaspoons (7 grams) instant yeast*
2 1/2 cups whole wheat flour
1 tablespoon olive oil, plus extra for brushing the crust
1 teaspoon fine sea salt
Cornmeal, for dusting
For the sauce:
1 can (14.5 ounces) diced tomatoes, undrained
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste
For the toppings:
Shredded mozzarella cheese
Your favorite toppings, such as pepperoni, sausage, mushrooms, onions, peppers, etc.
Instructions:
To make the dough, combine the warm water, honey, and yeast in a large bowl. Let stand for 5 minutes, or until the yeast is foamy.
Stir in the flour, olive oil, and salt until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 450°F.
Punch down the dough and divide it in half.
Roll out each half of the dough into a 12-inch circle.
Place the dough circles on a lightly greased baking sheet.
Spread the tomato sauce over the dough circles.
Sprinkle with the Parmesan cheese, oregano, garlic powder, salt, and pepper.
Top with your favorite toppings.
Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Let cool for a few minutes before slicing and serving.
Enjoy!
Here are some additional tips for making pizza:
If you don't have a pizza stone, you can preheat a baking sheet in the oven while it's preheating. Then, after you've assembled the pizzas, place them on the hot baking sheet and bake as directed.
If you want to make your own pizza sauce, simply simmer together 1 can (14.5 ounces) diced tomatoes, 1/2 onion, chopped, 2 cloves garlic, minced, and 1 teaspoon dried oregano for 15-20 minutes, or until the sauce has thickened.
Get creative with your toppings! There are endless possibilities, so have fun with it.
If you have leftovers, you can store them in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F for 10-15 minutes, or until heated through.
Chef's Culinary Secrets & Professional Texture Optimization
Achieving restaurant-quality results with Pizza night! Make your own pizzas with whole-wheat crust, tomato sauce, cheese, and your favorite toppings #46 requires mastering temperature control and moisture balance throughout high-temperature deck or oven baking. When preparing melted cheese, savory sauce, and toppings, managing surface moisture before applying heat is the primary factor that dictates whether the dish achieves rich golden caramelization or turns waterlogged. Searing or roasting at proper culinary temperatures ensures the Maillard reaction activates efficiently, transforming simple amino acids and sugars into deep, complex savory flavor notes that elevate weeknight dinners far beyond ordinary takeout.
In addition to proper heat management, seasoning timing plays an essential role in flavor absorption. Adding kosher salt in stages rather than all at the very end allows sodium ions to penetrate muscle fibers and starches uniformly, drawing out the natural sweetness of aromatics like garlic and onions without creating an unpleasantly salty top layer. Resting the finished dish for three to five minutes prior to plating allows thermal equilibrium to settle, ensuring natural juices redistribute throughout rather than pooling onto the plate.
One of the greatest virtues of Pizza night! Make your own pizzas with whole-wheat crust, tomato sauce, cheese, and your favorite toppings #46 is its remarkable versatility in accommodating diverse dietary lifestyles and pantry inventories. For a gluten-free preparation, swap standard wheat elements for certified gluten-free alternatives or whole corn tortillas, verifying that processed spice blends and packaged stocks contain zero hidden wheat thickeners. Those following a dairy-sensitive protocol can substitute traditional dairy with rich unsweetened oat milk, cashew cream, or plant-based aged cheeses that melt smoothly under gentle oven heat.
You can also easily calibrate the nutritional density and protein profile of this artisan homemade pizza. Adding sauteed baby spinach, roasted bell peppers, or shredded zucchini introduces vibrant color, essential phytonutrients, and valuable dietary fiber without diluting the core flavor profile. If substituting proteins, maintain similar fat-to-lean ratios to preserve the intended mouthfeel and moisture delivery in the finished presentation.
Ideal Weeknight Side Dish Pairings
Creating a balanced dinner plate around Pizza night! Make your own pizzas with whole-wheat crust, tomato sauce, cheese, and your favorite toppings #46 is simple when focusing on complementary textures and refreshing acidic contrasts:
Crisp Garden Greens: A bright arugula or mixed baby greens salad dressed with freshly squeezed lemon juice, extra virgin olive oil, and shaved Parmesan cleanly cuts through richer savory elements.
Roasted Seasonal Vegetables: Sheet-pan roasted broccoli florets, asparagus spears, or honey-glazed carrots tossed with sea salt and garlic powder provide satisfying roasted crunch.
Warm Whole Grains: Fluffy quinoa pilaf, steamed brown jasmine rice, or garlic-buttered orzo pasta provide an exceptional foundation for catching flavorful pan drippings.
Artisan Bakery Bread: Warm crusty sourdough rolls or garlic-brushed whole wheat flatbreads complement the comforting home-cooked experience.
This recipe is an outstanding candidate for batch cooking and forward weeknight meal prep. Allow any leftover portions to cool completely to room temperature for approximately twenty minutes before packaging. Transfer the food into shallow, airtight glass containers and refrigerate promptly within two hours of cooking. Kept consistently at or below 40°F (4°C), leftovers retain peak freshness, moisture, and aromatic fidelity for up to four full days.
When reheating, avoid high-power microwave cycles, which tend to heat unevenly and cause proteins and grains to turn unpleasantly chewy or soggy. For optimal results, reheat gently in a conventional oven or toaster oven preheated to 350°F (175°C) covered lightly with aluminum foil for ten to twelve minutes until thoroughly warmed through. Alternatively, warm over medium-low heat in a heavy-bottomed skillet with a splash of broth or water to restore moisture and achieve a freshly made texture.
Frequently Asked Questions
Can I prepare this recipe ahead of time? Yes, you can assemble the components up to twenty-four hours in advance, cover tightly with foil, and store in the refrigerator. When ready to cook, add two to three additional minutes to the baking time to compensate for the chilled starting temperature.
Can leftovers be frozen safely? Yes, fully cooled portions freeze exceptionally well for up to three months in freezer-grade airtight containers. Thaw overnight in the refrigerator before reheating for the best texture retention.
How can I adjust the heat or spice level? To increase pungency, incorporate minced jalapenos, red pepper flakes, or a pinch of cayenne during the initial aromatics saute. To mellow out heat for younger family members, finish with a dollop of cool sour cream or a squeeze of fresh lime juice.
Abdul Qadeer is the creator and culinary voice behind 100 Dinner Meal. Dedicated to taking the stress out of weeknight meal planning, he develops, calibrates, and kitchen-tests reliable, easy-to-follow dinner recipes using everyday grocery staples. Learn more on our Editorial Standards page.
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