We make homemade pizza a lot. Probably 2 or 3 times a month, and closer to once a week. Normally I grab the whole wheat dough balls from the deli section at the grocery store. They're handy, freeze well and usually make a pretty great crust. The problem is when they get a few days old, the dough starts to spread and break down, making them really difficult to stretch. You end up with spots that are super thin, almost transparent and get holes, and other spots with thick, tough dough. So I've been on the lookout for an easy, simple homemade pizza dough that I can make quickly for those last minute pizza nights. This is even easier than the store bought stuff, especially for those nights that I forget to take the dough out of the freezer and we don't want to wait 4 hours for it to thaw, resulting in dinner at 11 pm. The result is a wheat dough that's not tough, but chewy and tender and is the perfect base for all your favorite pizza toppings. We dressed ours up with this homemade pizza sauce, some mozzarella and pepperoni for a perfect weekend meal.
