Oh, the joy of homemade pizza! There’s something about the wafting aroma of fresh dough that tugs at those heartstrings—kind of like when you hear your favorite song on an old-school vinyl record. I once tried this honey wheat pizza dough on a whim during a rainy afternoon, and, oh boy, did it hit the spot. It’s chewy yet crisp, with just a hint of sweetness that makes every bite a comforting delight.
Steps
- In a small bowl, mix together warm water, honey, and yeast. Allow the mixture to rest for 3-5 minutes until it becomes frothy on the surface.
- Stir olive oil and salt into the frothy yeast mixture. Gradually mix in one cup of whole wheat flour until it is well combined.
- Add all-purpose flour, 1/2 cup at a time, stirring until the dough becomes too difficult to mix with a spoon.
- Transfer the dough onto a floured surface and knead, incorporating more all-purpose flour until the dough is soft, stretchy, and no longer sticky, which should take about 3-5 minutes.
- Lightly grease a large bowl with nonstick spray and place the dough inside. Cover it loosely with plastic wrap and leave it to rise for approximately 45 minutes, or until it doubles in size.
- Once risen, place the dough on a floured surface and flatten it into a large circle. Either stretch the dough by hand or place it on a prepared pizza pan and press it out to fit the pan.
- Preheat your oven to 450°F. Prepare your pizza pan with nonstick spray or cornmeal to prevent sticking.
- Add your desired toppings to the pizza and bake in the preheated oven for about 15 minutes, until the edges are golden brown.
Ingredients
- 1 cup whole wheat flour
- 1 1/2 to 2 cups all-purpose flour, divided
- 1 cup warm water
- 2 tablespoons honey
- 2 teaspoons yeast
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
Nutritional Values
Calories: 1828.6kcal | Carbohydrates: 315.1g | Protein: 45g | Fat: 46.1g | Sodium: 3554mg | Fiber: 21.9g
FAQ
- What makes honey wheat pizza dough different from regular pizza dough?
- Honey wheat pizza dough incorporates whole wheat flour, which adds extra fiber, flavor, and texture compared to traditional pizza dough made with just all-purpose flour. The addition of honey also gives it a slight sweetness.
- Can I use regular whole wheat flour instead of stone ground whole wheat flour?
- Yes, you can use regular whole wheat flour if stone ground is not available. Stone ground flour provides more texture and flavor, but regular whole wheat flour will still work well in the recipe.
- How much fiber does the honey wheat pizza dough contain?
- The recipe uses one cup of whole wheat flour, which adds approximately 16 grams of fiber to the entire pizza. This results in about 2 grams of fiber per slice when the pizza is divided into eight pieces.
- What is the total baking time and temperature for the pizza?
- The pizza should be baked in a fully preheated oven at 450 degrees Fahrenheit for about 15 minutes, or until the edges are golden brown.
- How do I prevent the dough from sticking to the pizza pan?
- To prevent sticking, coat the pizza pan with either non-stick spray or sprinkle it with cornmeal before placing the dough on it.
Tips
- Use warm water to activate the yeast effectively, and let the mixture sit until it becomes frothy. This ensures the yeast is active and will help the dough rise properly.
- Gradually incorporate the all-purpose flour into the dough, half a cup at a time, until you reach a consistency that’s easy to knead but not sticky. This step is crucial for achieving the right dough texture.
- Allow the dough to rise until it doubles in size, which usually takes about 45 minutes. This resting period is essential for developing the dough’s flavor and texture.
- Before baking, ensure your pizza pan is coated with either non-stick spray or sprinkled with cornmeal. This prevents the dough from sticking and helps achieve a crispier crust.
Equipment
- Pizza pan or pizza stone
- Non-stick spray or cornmeal (for coating the pizza pan)
- Plastic wrap (for covering the dough while it rises)
