Pizza a la Sam

This recipe is on the regular rotation in the Wolfe house. It’s all in the dough.

You can either top it with barbecue sauce, mozzarella cheese and bits of cooked chicken breast for preferred variation number one, or smother it with bottled marinara sauce, mozzarella, and slices of turkey pepperoni and Canadian bacon for the all-time family favorite.

Pizza dough
(enough for one large round and one small round)

Put in a mixer outfitted with dough hook 1 1/2 cup warm water, 2 T. olive oil, 2 tsp. salt, 1 c. whole wheat flour, 2 1/2 to 3 cups unbleached white flour, 2 tsp. sugar, 2 tsp. Rapid Rise yeast.

Run in mixer for 4-5 minutes until dough is a nice, pliable ball. Let rise til doubled.

Bake the pizzas at 425 F for 8 minutes, one on top rack, one on bottom, rotate and bake til crust begins to brown and cheese is bubbling and golden.


  1. Mariel on February 7, 2012 at 4:04 am

    Do you use a KitchenAid? The only time I tried to make pizza dough in mine, it was straining and then started smoking. Apparently this is not uncommon.

  2. Peggy Heinkel-Wolfe on February 7, 2012 at 5:33 am

    Perhaps your dough is too stiff or you’re trying to make too much dough.

  3. Mariel on February 7, 2012 at 10:49 pm

    OK, I’m going to try it the Wolfe way. I was trying to make enough for a party, so I’d doubled or tripled the recipe … or quadrupled.

  4. Peggy Heinkel-Wolfe on February 8, 2012 at 3:14 am

    As much as I hate doing things three times over, it’s probably best to do it in batches. Good luck with your next party!

  5. Overheard in the Wolfe House #207 on November 16, 2012 at 1:04 am

    […] Peggy on November 16, 2012 Sam (making pizza, on the difference between cooking and baking): When you’re a half-cup short on flour, you […]

  6. Overheard in the Wolfe House #225 on March 19, 2013 at 1:00 am

    […] (watching Sam slice the pizza he made): Wow, Sam. That looks terrific. You are an […]

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