Whole Wheat Pizza Dough
Serves 4
10 mins prep
15 mins cook
60 mins
85 mins total
This recipe uses half wheat and half white flours, so it has some added nutrition while also staying light and airy.
0 servings
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Combine yeast and water in a bowl and allow to stand until foamy, about 5 minutes (Make sure to check the expiration date on the yeast. If it doesn’t foam, your yeast may be old and you will need to buy fresh yeast).
Stir the flour and salt in a bowl or a bowl of a standing mixer (using a dough hook attachment).
Add the olive oil and honey to the yeast mixture and stir to combine.
Add the liquid mixture to the dry ingredients mix on low for 3 minutes or until smooth and elastic (you could also combine the liquid with the flours in a bowl and knead the dough on a clean surface for 10 minutes until smooth and elastic). You want the dough to be smooth and bounce back when you press it.
Transfer ball to an oiled bowl and let rise for 1 hour or until doubled.
Preheat oven to 400 degrees.
Turn dough out onto a lightly floured surface and knead for 15 seconds. Cut into 4 equal balls and form each into rounds and flatten with your hands into a disk. Let the 4 disks rest for 5 minutes.
Take a disk and pull and stretch the dough until it is approximately 9 inches across. You want the dough to be thin so it will get really crispy.
Bake the pizza dough for 5 minutes, remove and top with sauce, cheese and veggies and return to the oven for an additional 10 minutes.
Serve.
