Tobins' Tastes: Honey Whole Wheat Pizza Dough

Wednesday, November 16, 2011

Honey Whole Wheat Pizza Dough

This is another recipe I adapted off of Pinterest. I had really been wanting to start making my own pizza dough since Justin and I make our own pizzas for dinner fairly often.  We had been buying whole wheat naan bread from Publix to put them on but it was hard to find and it was pretty expensive. This recipe originally calls for regular bread flour but I decided to sub it out for whole wheat flour and we love it. 

The recipe below actually makes enough dough for about four medium sized pizzas. I make the dough on the day we want to make a pizza and then divide it up into four portions. I freeze three and use one to make that night's pizza. That way I don't have to go through the mess of making dough whenever we want to make a pizza. All you have to do is put the dough in the fridge in the morning and it will be nice and de-thawed in time for dinner.

Honey Whole Wheat Pizza Dough

  • 1/2 cup warm water
  • 2 Tablespoons dry yeast (I use pizza crust yeast, it works best)
  • 5 cups whole wheat flour (or any kind of flour you want to use)
  • 1-1/2 cup cool water
  • 2 teaspoons salt
  • 1/4 cup olive oil
  • 2 Tablespoons honey
  1. In a large bowl or the bowl of a stand mixer, stir the yeast into the warm water until dissolved. Let stand for about 10 minutes.
  2. Add the flour, the cool water, salt, olive oil, and honey into the yeast mixture. Knead with a dough hook for about 5 minutes, or by hand for 7. Dough should form up into a ball and loose its sticky texture. I sometimes find that in humid South Florida this takes longer and sometimes I have to add a little more flour to get it to firm up. 
It should pull away from the sides of the bowl like this.
   3.  Place the dough in a large greased bowl and cover with a clean kitchen towel. Allow to rise for 30 minutes or longer if you can.

Try to put the bowl in a warm spot.
4. Punch down dough and divide into 16 portions (for individual pizzas) or four portions (for 16 inch pizzas). Coat each ball of dough in olive oil, wrap in plastic wrap or place in resealable bags and freeze.

I use a serated knife to cut the dough into equal pieces.

Our favorite thing to do with the dough is make a pesto chicken pizza. We top the pizza with store bought pesto, shredded chicken and fresh motzarella. I also season the crust with basil and italian seasoning. The photos below are of our pizza from this week but in the past we have topped it with sundried tomatoes, fresh tomatos and Justin will put onions and other veggies on his too.

The finished product and Tuesday night's dinner.
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