So…I have shared with you my goal to, one day, run a cute little pizza and wine bar…
I have shared with you my love for pizza. And sauces. And Italian food…
I have shared with you my passion for cooking…
So, why — on earth — does my blog only have three pizza recipes and only one pizza dough???
This a travesty. A mockery. A sham. A traveshamockery I tell you. And it must end. Starting here.
I hope to plan to include more pizza recipes and more sauces in the upcoming months. Maybe, over time, I’ll even assemble together my restaurant menu and see what you think. Yay!
Onto the pizza! This is a recipe for honey whole wheat pizza dough I love to use. The honey balances out the whole wheat flavor really nicely. It’s not too sweet, but not too whole wheat-y either.
I particularly enjoy this whole wheat dough with my Pesto and Goat Cheese Pizza. Yum.
If you’re looking to add more whole grains to your diet or just to change up your regular pizza, I highly recommend giving this dough a try.
Honey Whole Wheat Pizza Dough
yields 2 medium-large pizza doughs
1 cup lukewarm water
3 cups whole wheat flour
3 tbsp. honey
1 tsp. kosher salt
2 tbsp. olive oil plus extra for spreading on dough
2 tsp. yeast
1-2 tsp. cornmeal
Directions
Place the ingredients into your bread machine, starting with the wet ingredients, followed by the dry and then the yeast. Follow the instructions for your bread machine.
Preheat oven to 450 degrees. Place the pizza stone in the oven while it’s preheating.
Once the dough is ready, split it into two pieces and roll each out separately on a lightly-floured surface until it’s the right size to fit on the pizza stone. Sprinkle some cornmeal, about 1 teaspoon, over the stone once it’s hot to keep the pizza from sticking. I also put some cornmeal on the peel so the dough doesn’t stick when I transfer it to the oven.
I pre-bake my pizza dough a little before I put any toppings on it. I find this makes the dough nice and crunchy with a good chewiness to it. Just place each dough, separately, on the stone. Spread the dough evenly over the stone. Make several puncture holes with a fork to help keep the bubbling down. Brush the entire surface of the dough with a light layer of olive oil. This will help keep the dough chewy and not brittle. As it bakes, check on it to make sure its not bubbling. If it is, just press down any large bubbles with a spatula. Once the dough starts to become golden, take it out of the oven and place your favorite toppings on it. Then, just place back in the oven to finish cooking the toppings.
Enjoy!
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Posted in Bread, Pizza | 
Tags: honey whole wheat pizza dough, pizza and wine bar, Pizza Dough, pizza recipe
31 Responses to “Honey Whole Wheat Pizza Dough”
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More pizza recepies! Put to shame every take out place that ever lived. I tried the pesto and goat cheese, and great reviews here! Italian Sausage and pepperoni is next.
Yay, Lisa! So glad you enjoyed the pesto and goat cheese pizza! I think you’re in for a treat with your next one too!
Omg, I cannot wait to try this! I have always loved the honey wheat dough from California Pizza Kitchen, but nothing tastes quite as good as homemade food stuffs.
P.S. LOVE the traveshamockery quote there…good commercial
Thanks, Andrew. I hope you like it
I’m excited to see the pizza recipes you post. I’m certainly going to make this pizza dough soon. I want to make a vegetarian bbq chicken pizza
Yay, that makes me so happy you enjoy the pizza recipes
. Interesting…vegetarian BBQ chicken. I hope you like the dough!
There is no pizza like a homemade pizza! We are making one tonight. Thanks Lacey!
Hi Lindsay! Well said
Nice work. The dough makes all the difference. Thanks for the recipe.
I totally agree about the dough, Mark. Thanks for stopping by!
I’ve taken to making pizza on the grill in the summer–Austin heat + oven heat = HIGH electric bill. Would you suggest pre-”baking” on the grill as well? I usually keep the interior temp of the grill at 500 and use indirect heat (only turn on 1/2 the burners).
Hmmm…good question, Kathy. I don’t think it would hurt to pre-”bake” the crust on the grill either. I’d love to know how it turns out for you.
Is the flour used in this recipe plain flour or a ‘Strong’ Whole Wheat Bread Flour ?
Hi Tony! It’s a plain whole wheat flour that I used.
My hubby is a chef and we’ve been experimenting with baking pizza at home and using the bread machine to make our dough for a few months now. We just made your dough and this is THE BEST dough we’ve made. Awesome texture and taste…we are now hooked! And a bonus, it’s also kid approved by my 13 year old.
Hooray! What a great review
Hi, I would love to make this dough, but I do not have a bread machine, so I am a bit fuzzy on how to do it. Do I add the ingredients in the same order listed? How long should I knead? Does it need to rise?
Hi Carolina! To make this dough without a bread machine, in a large mixing bowl, sprinkle yeast and sugar over the warm water and let sit until it becomes foamy, about 5 minutes. Add the flour and the salt and mix until well combined. Combine until dough is stiff. There may be some flour that doesn’t get incorporated into the dough and that’s okay. On a lightly flour surface, knead dough until it is smooth and elastic, about 6-8 minutes. It only needs to rise once. Follow the instructions from here in the recipe. I hope that makes sense. Good luck!
Just saw the reply. Thanks! I don’t remember exactly what I did but ended up following the directions from another pizza recipe and it turned out great! My husband is usually not a fan of whole wheat stuff but he loved this pizza crust.
Happy to hear it, Caroline.
Hi, just saw this recipe and i am super excited! tomorrow will be pizza day! just a quick question, can I make it with semi wholewheat flour as I could not find plain wholewheat flour.
thanks =)
Hey Lacey..
I got the whole recipe you said but I dont seem to understand the rising part, as in the dough needs to rise.Im just 17 and havent made my first pizza yet, I wanted to inquire what it is.Your recipies are really useful.Thank you.
Hi Shibil! After kneading dough, it needs a rising period which essentially means we leave it alone and allow the yeast to do its work to make the dough increase in its size. It’s a necessary step in the bread-making process.. Good luck!
Hi! and thanks for the whole wheat pizza dough recipe. It was the only one I found that did not mix half and half with white flour. I was impressed by the simple wholesome ingredients, but surprised to see, right at the beginning: Place in your bread machine!. Good grief, we don’t all have that do we? So I will try to mix it with hands. And so that was a disappointment.
However, you are in Louisiana, and I am in Montréal, where today, april 3rd it was still below zero and windy,(have to wear the feather down coat sitll);so how cool is it that we can talk about pizza in a cross-cultural way.
Love, Julie
Thank you, I read the previous instructions and will try to make my first dough, rise with my own little hands.
Joolie
love it! traveshamockery!
trying this tonight…. wish me well
Hi Lacey,
I’ve been making my own whole wheat pizza for a few years. I have never really been happy with any I have tried until tonight. I loved yours. It was delicious. Thank you and you’ve got a new fan.
Sharon
Just made this and thought it came it really good. I use a grinder to grind the wheat grain, so the wheat was quite fresh! I topped it with a home made sauce, feta, mozzarella, jalapenos and tomatoes. Flattened the dough out so that it would be crunchy. Excellent!
Thank you so much for this recipe. I have tried so many pizza dough recipes only to end up with not so great pizza. This one was perfect! Thank you!
I found this recipe a few months ago and have had a continuous supply of crusts in my freezer ever since! I make 8 personal size pizza crusts and then freeze them after the prebake and it works perfectly. Thank you so much for the wonderful wholesome recipe.
I love to use my bread machine to make pizza dough, and I have wanted to find a whole wheat one. Thank you!