Foodieobsessed's Blog



Honey Whole Wheat Pizza Dough

This is not a completely whole wheat dough. I have found that trying to do most any bread recipe with completely whole wheat flour just does not have the same tenderness that I require. It is also difficult to have completely whole wheat dough develope the gluten needed (in my opinion) for bread and pizza. You can certainly try more whole wheat flour if you’d like to up it in this dough but this is the recipe I follow and it gives just the right bit of nuttiness so that I don’t feel TOO sinful eating pizza.

Generally, when I make this dough I will spread the whole thing out on a cookie sheet that has been sprayed with olive oil. You could certainly get two good sized pizza’s out of this dough and do cornmeal on the bottom (also a favorite of mine).

I know that most people would rather buy premade dough or buy premade pizza but I find that making pizza dough was one of my ‘gateway doughs’ to making my own bread. I got tired of spending $20 on a mediocre pizza when I could make fabulous homemade pizza at home for pennies. This is my first dough creation and it takes hints and tricks from some of my other favorite pizza doughs.

Honey Whole Wheat Pizza Dough

1 tsp honey

2 1/4 tsp yeast (or one packet)

1 1/4 cup warm water (about 100-110 degrees)

2 TBS olive oil

2 cups AP flour (1/2 cup divided out)

1 cup whole wheat flour

1 tsp salt

Optional cornmeal for dusting

1. Place honey, yeast, olive oil, and warm water into the bottom of your mixing bowl (I use a kitchenaid with a dough hook for this). Let stand for 5-10 minutes or until foamy.

2. Add all of the whole wheat flour, 1 1/2 cups AP flour and salt. Turn on mixer (or combine by hand) for 5-10 minutes. I do this on low, occassionally scraping down the sides and adding more flour as I go until I have added the last 1/2 cup.

3. You want to continue to mix the dough in the mixer until it has formed a ball around the dough hook. The pizza dough should be anchored on the bottom of the bowl, moist, and still smooth. It will feel very warm and nice if you touch it. Some people prefer to take it out and do some of the kneading by hand, but I do not find this necessary. Depending on the time of year, the moisture in your kitchen, and other factors you may need up to 1/4 cup more flour or a few extra drops of water.

4. Spray a glass mixing bowl with your olive oil spray (or dribble some in). Transfer your dough and turn it in the spray/olive oil. Place in a warm dry place and top with a towel, cling wrap, or tight fitting plate. Let rise for 1-1 1/2 hours (or until it is doubled in size and you can stick your finger in the middle and it will bounce back).

5. Preheat oven to 450 degrees. If you have a pizza stone you may want to start this when you first start the pizza dough rising to let it heat. If you do the cookie sheet method you do not need to let the oven heat beyond the regular pre-heat time.

6. Spray your cookie sheet with olive oil spray (or sprinkle liberally with cornmeal). Take your pizza dough and stretch it out until it is completely covered with the dough. This is a pretty forgiving dough and if it rips in the middle or whatnot just try and re-stretch it. Top with your favorite toppings and bake for 18-25 minutes (until it is done to your desired brown and crispyness).

For my Weight Watchers friends: You can have 1/4 of this dough for 8 points or 1/6th of the dough for 5! Not a bad deal.

1.

Still to wet. . . time to add the other 1/2 cup of flour.

2.

Perfect! See how it clings to the hook but is still moist? You don’t want it too dry. Definitely stay on the side of too wet instead of too dry.

3.

Before the rise! Go baby go!

4.

Perfect! Time to make your favorite pizza!

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