CPK Honey Whole Wheat Pizza Dough gets a fiber and flavor boost with some whole wheat and honey. Directions provided for a bread machine, but no worries if you don’t have one. You can still make it by hand or use a stand mixer.
Meanwhile, both of my married sons, along with their families, have or are in the process of buying homes and moving back to our city. These impending changes have been a blessed distraction.
One of the original reasons for starting this blog was the convenience of having all my recipes organized and in one place. I discovered a new pizza dough recipe a while back and haven’t added it to this space yet. I’m getting tired of hunting for the recipe every time a pizza craving hits. For that reason, I’m inspired make this recipe easy for me to find.
When I’m in the mood, or get a bad report about my cholesterol, I try to add more whole grains to my diet. For years, guilt about eating pizza drove my search for an irresistible whole wheat pizza dough. Being a fan of California Pizza Kitchen, I just happen to have a couple of their cookbooks. I thought it might be worth trying their recipe for Honey Whole Wheat Pizza Dough since they seem to know a thing or two about pizza. Turns out, I loved it and think you will, too.
I realize it is not 100% whole wheat, but it’s better than none. Right? Of course, the original recipe wasn’t written for a bread machine, but I simply won’t do it any other way. So, I changed the directions and adjusted the amounts to fit the size of most bread machines.
Please note: the dough is best when made a day ahead, so plan accordingly.Print
CPK Honey Whole Wheat Pizza Dough gets a make-over with directions and amounts appropriate for a bread machine.
- 1 cup warm water
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1-1/2 teaspoons salt
- 1 cup whole wheat flour
- 2 cups bread flour
- 2 teaspoons bread machine or instant yeast
- Put all ingredients into your bread machine in order listed. Set machine on the dough cycle and press start. When dough cycle has completed, remove dough to a large bowl (cover tightly) or a gallon zipper lock bag and refrigerate overnight.
- Approximately 2 hours (less in my warm kitchen) before you plan to put together your pizza, remove the dough from the fridge. Divide in half and form each half into a smooth, rounded ball. At this point I place each ball into a well oiled pizza pan and cover with plastic wrap.
- When dough has warmed and looks puffy, preheat oven to 450 F. Use your hands/fingers to flatten the ball until it is the thickness you prefer. I use a 13″ pizza pan and try to press it to the edge. If you tear it or make a hole, patch it with your fingers.
- Assemble pizza as you prefer. For me that would be sauce first, then cheese, then meat or other toppings. If I have enough, I usually sprinkle a little more cheese over the top.
- Pop into the oven and turn temperature back to 425 degrees. How long you bake the pizza will depend on how liberal you were with the toppings, and your specific oven so I hesitate to be specific about the time. My pizzas usually take around 12 minutes, but yours might be different, so watch carefully after the first 10 minutes.
- Serving Size: 16 slices
- Calories: 156 kcal
- Sugar: 4.4 g
- Fat: 4.6 g
- Carbohydrates: 8.5 g
- Fiber: 1.5 g
- Protein: 4 g
Keywords: pizza dough, pizza recipes, whole wheat dough, bread machine recipes, CPK