2 1/2cupsGold Medal Flour's White Whole Wheat Flour
2tablespoonshoney
2tablespoonsextra virgin olive oil
1teaspoonkosher salt
1/4teaspoonLawry's Garlic salt
Instructions
Place warm water, yeast and sugar into bowl of stand mixer. Make sure dough hook is attached to mixer. Gently stir water, yeast and sugar and let sit for 10 minutes.
With mixer on low speed, slowly add flour, honey, olive oil, salt and garlic salt. Once dough starts to form, increase speed to medium. Mix for 3 minutes, until dough is well combined.
With floured hands, transfer dough to a floured countertop. Knead with hands 3 or 4 times then roll into a ball. At this point you can refrigerate for 3 days, freeze up to 1 month or roll and bake now.
When ready to bake, preheat oven to 350 degrees F. and roll dough into a 12 inch round. Spread with sauce and toppings of choice. Bake for 16-20 minutes until crust is baked through. Remove and let cool for 5 minutes before slicing.
Note: You can cut the dough into fourths and make four individual size pizzas as well. Bake for 12-16 minutes for the smaller pizzas. Dough can be frozen for 4 weeks as well.
Recipe Notes
Note: You can cut the dough into fourths and make four individual size pizzas as well. Bake for 12-16 minutes for the smaller pizzas. Dough can be frozen for 4 weeks as well.
Nutrition Facts
Honey Whole Wheat Pizza Dough Recipe
Amount Per Serving
Calories 185Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Sodium 365mg15%
Potassium 73mg2%
Total Carbohydrates 32g11%
Dietary Fiber 4g16%
Sugars 5g
Protein 6g12%
Calcium2.5%
Iron5.3%
* Percent Daily Values are based on a 2000 calorie diet.