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Today’s recipe comes from A Sweet Pea Chef. I came across this recipe for honey whole wheat pizza dough on Pinterest a couple weeks ago. Originally, we were going to use the dough to make a Gorgonzola & Fig pizza, using some figs from my sister-in-law’s yard, but several days passed and the figs were eaten. I ended up finding a use for the dough recipe today because we were trying to finish up leftovers: various small amounts of shredded cheese, marinara sauce from pasta the other night, and so on… So in the end, we settled on a marinara sauce, topped with mozzarella cheese, a blend of Mexican cheese, and aged Parmesan cheese, Italian seasoning, fresh garlic, artichokes, Canadian bacon, bacon, and baby spinach. I also omitted the cornmeal because I didn’t have any in the pantry. If you don’t have cornmeal, make sure to add some flour to your baking sheet to prevent the pizza from sticking. The dough recipe calls for kneading in a bread maker, but of course you can knead it by hand and let it rise in a bowl if you don’t use a bread machine.
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Honey Whole Wheat Pizza Dough
Makes enough dough for two medium-sized pizzas.
Ingredients
- 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
- Add 1 cup lukewarm water and yeast into the bread machine and let sit for about 5 minutes to activate the yeast. Mix together after 5 minutes.
- Add the honey, olive oil, flour, and salt into the bread machine. Remember to always add wet ingredients first, then dry ingredients.
- Follow the bread maker instructions to knead the dough then let it rise for about 1 hour.
- Preheat the oven to 450 degrees.
- 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 or baking sheet. Sprinkle some cornmeal (or flour), about 1 teaspoon, over the stone once it’s hot to keep the pizza from sticking.
- 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.
I pre-baked my dough for about 6 minutes, then cooked the pizza with toppings for an additional 10-12 minutes.
