How To Make Whole Wheat Pizza Dough
This naturally-sweetened pizza dough is loaded with delicious fibers for a healthier pizza! Whip this dough up for your next pizza meal.
Serves:
Ingredients
- 1cupwarm water
- 2¼tspactive dry yeast
- 2⅓cupswhite whole wheat flour
- 2tbsphoney
- 1tbspextra-virgin olive oil
- 1½tspsalt
- 3tbspcornmeal
Instructions
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Add the warm water to the bowl of a stand mixer with the dough attachment, then sprinkle the yeast on top of the water.
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Give the yeast a quick stir to mix it in with the water.
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Let it sit for 5 to 10 minutes until the yeast is foamy.
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Turn the mixer onto low speed, then gradually add the flour, honey, olive oil and salt.
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Increase speed to medium-low, then continue mixing the dough for 5 minutes.
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Remove the dough from the mixing bowl, then use hands to shape it into a ball.
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Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl. Cover it with a damp towel.
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Place in a warm location, then let it rise for 30 to 45 minutes until the dough has nearly doubled in size.
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Preheat the oven to 450 degrees F.
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Turn the dough onto a floured surface, then roll the dough into a 12 to 14-inch round for a thick-crusted pizza.
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Sprinkle a baking sheet or pizza stone evenly with the cornmeal, then place the dough on the baking sheet.
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Top the dough with desired sauce and toppings, then brush the crust with an extra few teaspoons of olive oil or butter.
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Bake for 16 to 18 minutes, or until the crust is golden brown and the toppings are melted and cooked.
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Serve warm, and enjoy!
Recipe Notes
- To make 2 thin-crust pizzas, cut the dough in half, and roll it into two 12-inch rounds. Bake them for 14 to 16 minutes.
Nutrition
- Calories: 167.15kcal
- Fat: 2.71g
- Saturated Fat: 0.40g
- Monounsaturated Fat: 1.39g
- Polyunsaturated Fat: 0.62g
- Carbohydrates: 32.90g
- Fiber: 4.20g
- Sugar: 4.51g
- Protein: 5.36g
- Sodium: 177.59mg
- Calcium: 13.68mg
- Potassium: 145.80mg
- Iron: 1.48mg
- Vitamin A: 0.40µg
- Vitamin C: 0.03mg
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