Honey Wheat Pizza Dough
A quick and easy honey wheat pizza dough that only takes 30 minutes to rise. Wheat flour and all purpose flour combined make an easy to work with dough.
Servings: 1 pizza
Ingredients
- 120 g all purpose flour, plus up to 30 g more about 1 cup
- 150 g whole wheat flour about 1 cup
- 1 tsp salt
- 1 packet instant yeast 2 1/4 teaspoon
- 1 dash garlic powder optional, adds more flavor
- 1 tbsp honey
- 2 tbsp olive oil plus more
- 3/4 c warm water about 105 degrees
Instructions
- In a large bowl whisk together both flours, take out about half.
- Whisk salt and instant yeast into the remaining flour. Add a dash or two of garlic powder if desired for more flavor.
- Add olive oil and honey to warm water, stir to dissolve honey.
- Add water to bowl and mix well with a rubber spatula or wooden spoon. Slowly add in the rest of the flour. Knead directly in bowl until dough comes together adding in up to 30g (3tbsp) extra all purpose flour if needed. The dough should still be sticky, but will form a ball and begin to clean the sides of the bowl when it's ready.
- Set the dough aside for a moment and oil the bowl with olive oil. Coat the sides. Place dough back in bowl and roll it around so that it too is coated in oil. This keeps it from drying out as it rises.
- Cover the bowl and set it in a warm place to rise. I have a proofing setting on my oven that I like to use. You could also just put your dough on top of the oven as it preheats. Preheat the oven to 450°.
- Once the dough doubles in size, it's ready. Punch down the dough to deflate and shape into a 12 inch disc or a rectangle, whichever you prefer. Pull, stretch and push the dough into the desired shape. I do this in my baking pan with a bit of olive oil in the bottom.
- You can top your pizza now or pre-bake the crust. I prefer to coat the top with a bit of olive oil and pre-bake the crust for 5-7 minutes and then add toppings to ensure that the crust isn't soggy.
- Baking times for your topped pizza will vary depending on your toppings, but somewhere around 15-20 minutes at 450° is usually what works for me. Pro tip: use your broiler for the last few minutes to get beautiful bubbly brown cheese.
Notes
Recipe adapted from Sugar Spun Run.
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