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
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 cup lukewarm water
- 3 cups whole wheat flour
- 3 tablespoon honey
- 1 teaspoon kosher salt
- 2 tablespoon olive oil plus extra for spreading on dough
- 2 teaspoon yeast
- 1-2 teaspoon cornmeal
Instructions
- 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.
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It's a pity you don't have a donate button!
I'd most certainly donate to this brilliant blog! I suppose for now i'll settle for book-marking and adding your RSS feed to my Google account.
I look forward to brand new updates and will talk about this site with my Facebook group.
Talk soon!
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Taryn
Yummy pizza! I made it for the 2nd time tonight and it was perfect again, I didn't pre-bake the crust just baked for 10 mins. My 3 year old daughter made her own mini one and ate almost all of it.
Lacey Baier
Yay - so glad you and your lil one enjoy it 🙂
Paula
I just made pizza with this dough today. IT WAS DELICIOUS!! In fact I am making a second batch of dough tonight to make and freeze pizzas to go to friend this weekend. I did partially bake the crust for about 4minutes then topped dough and baked pizza for about 6-7 minutes. So easy and tasty
Thanks for sharing this recipe. Love it.
Lacey Baier
Yay! so glad you enjoyed it, Paula! Thanks for letting me know how it turned out! 🙂
Crista
Is there a way to make this without a bread machine? Thanks!!
Lacey Baier
You know, I've never tried. But here are some tips that look super useful from over at Smitten Kitchen for how to do so: http://smittenkitchen.com/blog/2008/06/10-paths-to-painless-pizza-making/.
Ann
Can this dough be frozen? If so how long can it be frozen for?
Lacey Baier
Very good question! I've actually never tried to freeze this dough so I'm not sure. If you try, could you please come back and share how it went?
Caroline
I know this comment is so old but I make it and freeze it all the time!!!
Katie
I'm hoping this recipe works because it sounds amazing but after adding everything to my machine (a little skewy at that because they're working on my kitchen so I didn't have everything to measure), I remembered my bread machine pushes up the insert forcing it to not spin right and sounds like a dying seal. I took it out since it was pretty well mixed and put it in a bowl to rise then I guess I'll knead it, let it rise again and use it. If it doesn't work- of course it's my fault and I'll be trying the recipe again with a new machine and a new kitchen. I love honey wheat tastes though....can't wait to see how this works out!
Karen
Just reading your recipe without using a bread machine, you state to sprinkle yeast and sugar over lukewarm water and let it become foamy. Yet in your ingredients there is no sugar. Do you mean to mix the yeast and honey together and add to water? Making pizza for 1st time tonight.
Nichole
What kind of bread machine do you use? I've been looking to get one but this recipe might just make me have to get one. Thanks.
Carla H
I love to use my bread machine to make pizza dough, and I have wanted to find a whole wheat one. Thank you!
Emily
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.
Jessica
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!
Elizabeth
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!