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Close up of a half a pizza made with whole wheat dough with a touch of honey added.

Honey Whole Wheat Pizza Dough


  • Author: Raquel Smith
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hrs, 37 minutes
  • Yield: 4 small pizzas 1x

Description

This Honey Whole Wheat Pizza Dough Recipe is easy to make and is so worth the little bit of extra time.

Scale

Ingredients

For the Dough:

  • 10 oz whole wheat flour (2 1/4 cups)
  • 10 oz bread flour (2 1/4 cups)
  • 1 1/2 tsp salt
  • 1 tsp active dry yeast
  • 1 3/4 cups warm water
  • 1 fl oz honey (2 Tbsp)
  • Cooking oil spray
  • 2 Tbsp extra virgin olive oil

For the Toppings:

  • Pesto
  • Mushrooms
  • Red onion, sliced
  • Cherry tomatoes, halved
  • Mozzarella cheese

Instructions

  1. Combine the flours and salt in the bowl of your electric mixer (or in a large bowl). Stir in the yeast. Pour the warm water over the top, then add the honey. Use a large wooden spoon to mix it to form a shaggy dough.
  2. If you are using an electric mixer, attach the dough hook and mix until all the flour is moistened. Let rest 5 minutes, then continue mixing for an additional 5-7 minutes. The dough will be fairly sticky, but not overly so. Oil your hands with spray oil, then scrape the dough out of the bowl. Pull the sides around to the bottom to create a ball. Spray the bowl liberally with oil, then place the ball of dough back into the bowl. Cover.
  3. If you are kneading by hand, spray a large wood cutting board with oil, and spread it over the surface with your hands. Add a dusting of flour, then dump the dough onto the board. Knead, adding flour as necessary, until the dough is smooth, about 8-10 minutes. The dough is going to be sticky, so having a bench knife on hand will be very useful. Shape into a ball and place into an oiled bowl. Cover.
  4. Let the dough rise in a warm spot (preferably 70-80°F) for about 1 hour, until it doubles in size.
  5. Place the dough in the fridge and let it proof for at least 1 more hour, or up to 3 days.
  6. Remove the dough from the fridge and turn out onto a large wood cutting board. Divide the dough into 4 pieces, then shape each piece into a ball. Let sit for about 15 minutes or so while you prep the pesto and other ingredients.
  7. Preheat your oven to 500°F, or as high as it will go. You want to do this at least 20 minutes before you bake. For smaller pies and other baked goods, a large convection toaster oven is also a good investment to have on hand in the kitchen as these heat up quickly and generally have even heat.
  8. Take a ball of dough and use the back of your hands to shape it into a round. This is not the easiest thing to do in the world, but you will get the hang of it with practice. Alternatively, you can roll it out with a rolling pin, but the texture is never as good (in my opinion).
  9. Place the round of dough onto a piece of parchment and top with pesto, halved cherry tomatoes, mushrooms, onion, and mozzarella cheese, in that order.
  10. Use a pizza peel or cutting board to transfer the pizza onto your pizza stone. If you don’t have a pizza stone, simply bake on the back of a cookie sheet.
  11. Bake for 10-12 minutes, until the cheese starts to brown in spots and the crust is golden.
  12. Remove from the oven and allow to cool for 5 minutes before slicing and enjoying. If you aren’t planning to make four pizzas at once, extra dough can be stored in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Notes

Nutritional information below includes the crust only, for the whole batch of dough (4 small pizzas).

  • Category: Pizza
  • Method: Baking
  • Cuisine: American / Italian

Keywords: Whole Wheat, Pizza Dough, Honey