Whole Wheat Pizza Dough

I really love pizza, but feel a little guilty eating so much white flour. I love white flour and have to use it sometimes in baking, but I really wanted to make pizza crust whole wheat.

I tried several times in the past and was disappointed. Today I made the pizza with 100% whole wheat flour and it was actually not too bad. I only made it once, so I may make changes to it, but the first time was a success. Even my husband liked it and he is a big white flour fan. I will make variations on the toppings and post them later. 

Whole Wheat Pizza Dough

12 ounces soft whole wheat flour

1 teaspoon sea salt

½ teaspoon instant yeast

1 tablespoon honey

1 cup plus 2 tablespoons water (9 ounces)

1 ½ tablespoons olive oil

Combine all the ingredients in a stand mixer and mix until the dough comes into a bowl. Knead with a dough hook for 5 minutes over medium speed. It will stick a little to the bottom of the bowl. Place into oiled plastic bag and leave it at room temperature until it doubles in size. Divide the dough into 3 pieces and put each into a plastic bag. Put the bags into refrigerator overnight or up to 4 days (you can also freeze the dough for several months).  

When you are ready to make the pizza, bring the ball of dough to room temperature and let it rise until roughly doubled in size.

Preheat the oven to as high as it will go. Stretch it to 1/8 inch (eyeball it) thickness and place on a sheet of parchment paper. Cover with what ever toppings you want.

Side the pizza into oven and bake until the crust looks toasty. You can turn the broiler on to toast the top a little. After baking lightly brush the crust with olive oil.

Pictured Pizza: cover the dough in marinara sauce and sprinkle with good amount of cheese and crushed dried oregano. Bake as directed.