Teresa's Recipes
Authentic Whole Wheat Pizza Dough
Experience the joy of making your own pizza from scratch with this authentic whole wheat pizza dough recipe! Infused with a touch of honey and olive oil, this homemade dough provides a deliciously wholesome and slightly sweet base for your favorite pizza toppings. It's a healthier alternative that doesn't compromise on flavor or texture, offering a crispy crust with a soft interior, perfect for a pizza night at home.
Ingredients
- 1 teaspoon Salt
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 1 cup Warm water
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 2 1/2 cups Whole wheat flour
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Calories: 300
- Fat: 7g
- Carbs: 52g
- Protein: 8g
- Sodium: 590mg
- Sugar: 4g
Instructions
- In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes foamy.
- In a large mixing bowl, combine the whole wheat flour and salt, creating a well in the center.
- Pour the yeast mixture, olive oil, and honey into the well. Stir until a dough starts to form.
- Transfer the dough onto a lightly floured surface. Knead it for around 5 minutes or until it's smooth and elastic.
- Place the dough in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat the oven to 475°F (245°C). If you have a pizza stone, put it in the oven while preheating.
- Punch down the dough to remove air bubbles and divide it into 4 equal portions.
- Roll out each portion into a thin round shape, about 10 inches in diameter.
- Transfer the rolled dough onto a preheated pizza stone or a baking sheet.
- Add your favorite toppings and bake for 12-15 minutes, or until the crust is golden brown and crispy.
- Slice and serve immediately while hot. Enjoy your homemade pizza!
Tips
- For a crispier crust, preheat the oven with the pizza stone inside. Placing the dough on a hot stone will start cooking the bottom crust immediately.
- You can store unused dough in the refrigerator for up to 2 days. Just make sure to cover it tightly with plastic wrap to prevent it from drying out.
- For variations, you can add dried herbs or garlic powder to the dough for extra flavor.