CPK Honey Whole Wheat Pizza Dough from Your Bread Machine 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.
Thank-you for Your Advice
Thank you for the advice so many of you sent my way. Accordingly, I put my camera away for awhile. Time for a blogging break.
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 are 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 to make this recipe easier for me to find.
Adding Whole Wheat Flour to Your Diet
What do you do when you get a less-than-glorious report about your cholesterol or some other important body chemistry?
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 this pizza dough recipe 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.
This recipe will make two 12-13″ pizzas.
A heavy, dark-colored pizza pan greased with olive oil will give you the nicest crust.
Please note: the dough is best when made a day ahead, so plan accordingly.
CPK Honey Whole Wheat Pizza Dough from Your Bread Machine
CPK Honey Whole Wheat Pizza Dough gets a make-over with directions and amounts appropriate for a bread machine.
Ingredients
- 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
Instructions
- 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.
Recommended Products
- Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black
- Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
- King Arthur Flour Premium 100% Whole Wheat Flour, 5 Pound
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Nutrition Information:
Serving Size: 16 slicesAmount Per Serving:Calories: 156 Total Fat: 4.6g Carbohydrates: 8.5g Fiber: 1.5g Sugar: 4.4g Protein: 4g
Jenny Forrest
Hi Paula, I love a good bread and your recipes have been fab so far. I have still not managed to find a good pizza base recipe as I want them to be thin, crusty and chewy…. Would this recipe fit that description or o you have any other suggestions?
Paula
That is a great question, Jenny. I would say “no.” If you roll it out very thin, and then, make your pizza right away and bake it, you might come close. I think it is difficult to roll out the dough thin enough at home. Most restaurants use a machine. On the other hand, some people who can throw dough up in the air and catch/stretch it can come pretty close.
Look for a recipe with little yeast that proofs for a long time. It shouldn’t have much fat and probably no sugar or sweetener like honey.
Christina H.
Thank you so much for your generosity in sharing all of your recipes and ideas. I began vacuum sealing cut romaine lettuce as per your instructions over the last couple of months. I love everything about the process and having lettuce ready to go and in good condition. I tried the whole wheat pizza dough recipe today and we all loved it. Thanks again.
Paula
Fantastic to hear from you Christina. How kind of you to come back to the blog and take the time to write. Have a great week!
Paula
Hi Christina,
So nice to hear from you. It’s always encouraging to know when someone is really benefitting from some of my crazy ideas and instructions. Have a good weekend! Paula
Kendra
So happy to see you back Paula. I’m so sorry for your recent loss.
I will try this pizza crust for sure. A favorite pizza chain in Wisconsin also makes a honey whole wheat crust, which we really enjoy.
sis
Okay, you and Bonnie have gotten me on Fiber One, Gnu Bars, Greek Yogurt, and flax seed. 🙂 Guess I can try whole wheat pizza dough too. Made the sweet white bread again today. So good, but don’t think it qualifies for the “healthy list”. Just too easy to make with the bread machine. I don’t have a good pizza pan, so will be on the search for one.
Paula
Check ebay for pizza pans. Amanda and I have both gotten restaurant-quality pans for cheap.
Jocelyn
Paula, your Favorite Pizza Dough has been my go to recipe for awhile now, in fact I made it today! However, with this delicious looking post, maybe it’s time for me to branch out. I notice in the directions that you start the oven at 450 degrees, then decrease the temperature to 425 degrees. Do you recommend this for all pizzas, or just this particular recipe? Thanks!
Paula
Jocelyn,
I do it for all my pizzas.
Jocelyn
Thanks, Paula! I shall give it a try. I always appreciate your helpful techniques. Take care.
Peg
Paula, so sorry to hear about your Mom. There’s just nothing like losing our Moms, such a loss deep down in our souls. I know you are happy to have family moving near though . This recipe really sounds good, will have to try it. Glad to see your post!!
Karen
Paula, I’m so sorry for your loss. Grief is such a hard process. I’m sure your family and beautiful granddaughter were a big comfort. No matter what stage of our life we’re in, losing our mom is difficult.
Thank you for posting this recipe. I used to have a recipe for honey wheat bread that was so delicious. This is very similar. I finally ‘borrowed back’ my bread machine from my son — teach me to not loan it to him again! — and made some focaccia bread over the weekend. Looking forward to trying this delicious pizza recipe!