My husband and I fell in love with the pizza crust at Mellow Mushroom after having some at a friend’s house. If you haven’t had their pizza, the crust is slightly sweet and chewy. It is made with whole wheat flour which you would think would not be good but it adds a subtle nutty flavor that is really nice. So when I say that my husband and I fell in love with the pizza, I mean like we would order it almost once a week after our introduction to it. So, I decided that I should try to make a version of their pizza dough to make pizzas at home. After some research, I came up with what I think is a great crust. It is slightly sweet and has the perfect chewiness. It wasn’t hard to make either. 
Add the bread flour, whole wheat flour, instant yeast and salt to a food processor. Pulse a few times.
Add the liquid mixture. Process for about 15 seconds or until the mixture forms a ball that rides around the bowl above the blade. Continue processing for 15 seconds longer.
Form the dough into a smooth ball and transfer to a lightly greased bowl. Cover loosely with plastic wrap. Allow to rise for 2 hours on the counter. Or store in the refrigerator overnight to rise.
My son had fun helping me make the pizza dough. 
I topped my pizza with a homemade white sauce, roasted butternut squash, mushrooms, sausage, and mozzarella. I finished it with some fried sage. Tip: I always precook my vegetable toppings before adding them to the pizza.
Homemade Pizza Dough
Print RecipeIngredients
- 3 cups bread flour
- ½ cup whole wheat flour
- 2 packets instant yeast (4 ½ teaspoons)
- 2 teaspoon kosher salt
- 1 ½ cups hot water (about 105 to 110 degrees F)
- 3 tablespoons molasses
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons cornmeal
- 1 tablespoon melted butter
Instructions
Add the bread flour, whole wheat flour, instant yeast and salt to a food processor. Pulse a few times.
In a liquid measuring cup, combine the water, olive oil and molasses. Pour the mixture into the food processor.
Process for about 15 seconds or until the mixture forms a ball that rides around the bowl above the blade. Continue processing for 15 seconds longer. Remove the dough with floured hands. Form the dough into a smooth ball and transfer to a lightly greased bowl. Cover loosely with plastic wrap. Allow to rise for 2 hours on the counter. Or store in the refrigerator overnight to rise.
Preheat oven to 500 degrees F.
Cut the dough in half and transfer one of the halves to a floured surface. Knead the dough with the palm of your hand in a pushing down, forward and rolling technique, keeping the dough in a ball shape. Knead for about 2 minutes or until the dough forms a tight ball. Transfer back to the bowl and allow to sit for 30 minutes. Repeat with the additional dough and transfer to a lightly greased bowl. (If you want to make only one pizza, cover one of the bowls with plastic wrap and refrigerate the dough for up to 5 days.)
Heat a pizza stone in the oven for 30 minutes while the dough is resting.
After your dough has rested for 30 minutes, begin to gently stretch your pizza dough in your hands with your knuckles. Stretch the dough into a 10-inch circle, creating a thin center and leaving the outer 1-inch edge higher than the center.
Remove the pizza stone from the oven and evenly sprinkle the cornmeal on top. Place the pizza dough round on the stone. Lightly brush the whole pizza with olive oil and top as desired.
Bake for 8 to 10 minutes or until the crust is golden brown. Remove from the oven and brush the melted butter over the crust.
Serve immediately.
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