The addition of whole wheat flour to the dough gives this pizza a chewy, yet crispy, crust. It’s baked on a regular baking sheet, so no special pizza stone or pan is needed. And you can fancy up the simple mozzarella and fresh basil toppings with some caramelized onions or sautéed broccoli rabe.
Game plan: You can make the dough ahead through step 5, wrap each dough ball tightly in plastic wrap, and freeze in resealable zip-top bags for up to 2 months. When you’re ready to make the pizza, place the frozen dough balls on a lightly oiled work surface, cover with plastic wrap, and let them come to room temperature, about 2 hours. Then proceed with shaping the dough and topping it.
For the pizza:
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