Whole Wheat Pizza Dough
Ingredients
- 4-3/4 cup freshly-milled flour (I prefer hard red, but you can use hard white or a mix.)
- 2 cups water
- 1-1/8 tbsp yeast
- 1/4 cup honey
- 1-1/2 tsp salt
Instructions
- Make the bread dough as you usually would following the directions from my Simple Yeast Bread Loaf recipe: Simple Yeast Bread Loaf - Grains and Grit
- Preheat oven to 500 degrees.
- After dough has been kneaded, cut dough in half.
- Roll out each ball of dough into a pizza shape. You want to roll out dough very thin (about 1/4 - 1/2 inch thick). Don't roll it out thick, otherwise pizza will be VERY thick after baking. Note: You may not need all of the dough. Just roll it out to the right thickness on whatever pizza pan or cookie sheet you have and discard the extra. See notes below!
- Once dough has been rolled out, add whatever toppings your heart desires.
- Bake pizza at 500 degrees for about 12-15 minutes. I find this gives a nice crust to the pizza without baking for forever.
Notes
NOTES
- You can always omit the honey, but I find that it does soften the bread a bit. My family prefers it this way, so I keep it in.
- Once you have the dough made, make this into whatever size pizza you want! Personal pan, small, medium, large, etc.
- Do you have a decent amount of leftover dough? Just make a tiny loaf or rolls and bake as normal! No need to waste dough!
- I never bother actually forming a crust. I just place the ingredients almost all the way up to the edges and I find a crust naturally forms. Of course, experiment to see what you prefer!
- You can use the same dough to make calzones, stuffed loaves, etc. The sky is almost the limit!
Tried this recipe?Let us know how it was!
My family tried this recipe this past weekend and overcooked our first two mini-pizzas because the suggested cooking time was too long in the recipe. Baking at 500 degrees, I would check them at 8 minutes just to be safe. This was our first home-milled pizza dough and it wasn’t a big hit. I need to play around with it some more.