Pizza dough is edible canvas in its purest form. My big sister graciously passed along this simple Classic Pizza Dough recipe! It inspired me to attempt a switch up of ingredients involving honey and whole wheat flour.

Both crusts are pleasantly thin and chewy, sans sogginess, and with a crisp edge. Neither is superior, as each offers a unique flavor that will result in delicious pizza either way!

Classic Pizza Dough
2 Cups AP Flour
2 ¼ Tsp. Active Dry Yeast
1 Tsp. Sugar
1 Tsp. Pink Salt
2/3 Cup Warm Water
1 Tbs. Olive Oil

Honey Wheat Pizza Dough
1 Cup AP Flour
1 Cup Whole Wheat Flour
2 ¼ Tsp. Active Dry Yeast
1 Tbs. Honey
1 Tsp. Pink Salt
2/3 Cup Warm Water
1 Tbs. Olive Oil

The method used for both of these fraternal twin doughs is pretty much the same
In a large bowl, combine the water, sugar or honey, salt, olive oil, warm water, and yeast
Slowly incorporate the flour, keeping in mind that you might not end up needing all two cups depending on the weather and the moisture in the air
Once a nice ball forms, gently knead it on a floured surface before placing in a well-oiled bowl and covering with plastic wrap
Allow to rise at least one hour — I made mine early afternoon and it was ready to go by dinnertime
Two large sheet pans were the perfect surface to spread both doughs
When working with pizza dough, you want to be gentle yet firm
Coax the dough where you want it to go and it will comply
If it tears a little, that is not a problem, it is easily fixed and a few teeny holes are no big deal

Top your pizza with WHATEVER your heart desires!

Following in the tradition of pizza toppings, we used this as a time to clear out the fridge.

One side of the wheat dough features fresh mozzarella, fresh sliced tomatoes, and arugula drizzled with balsamic glaze. The other half sports baby kale and spinach, with leftover shrimp from burrito night, as well as brie cheese freed from the hard white casing. Both received a generous sprinkle of minced garlic and pink salt, as well as fresh basil and oregano.

The white crust was topped with sharp yellow cheddar cheese, sautéed onions, peppers, garlic, and a rivulet of BBQ sauce. The right half has chunks of chicken doused in the same BBQ sauce to satisfy certain carnivores.

One final ingredient, when paired with the cheddar, captures a classic my bearded husband man person invented during his foray as pizza maker during college times, and that is the addition of dill pickle slices…try it if you dare!

A new brew made it to the table. Southern Tier Tangier is an  IPA made not only tolerable, but delicious, by the well balanced tangerine flavor crafted by the introduction of tangerine peels. Pairs excellently with this plate of cheesy, salty, bready, perfect-for-Sunday-night-on-the-couch Pizza.