The Best Whole Wheat Pizza Dough for a Bread Machine
Sneak Preview: This is the Best Whole Wheat Pizza Dough for a bread machine recipe with a touch of honey to make it memorable. Whole wheat has never tasted better.
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This Honey Whole Wheat Pizza Dough boasts fiber and flavor with some whole wheat flour and honey. Mix it up in a bread machine for the best texture ever. This pizza crust is a great way to get more whole grains into your diet. After all, isn’t that why you eat pizza? (wink, wink)
Directions are 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. See the notes in the recipe below.
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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 have a couple of their cookbooks. I thought it might be worth trying their Honey Whole Wheat Pizza Dough recipe since they seem to know a thing or two about pizza. Turns out, I loved it and think you will, too.
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 won’t do it any other way. So, I changed the directions and adjusted the amounts to fit the size of most bread machines.
Ingredients and substitutions:
- FlOUR: I like bread flour in pizza dough because it seems a bit chewier. You can use either bleached or unbleached all-purpose flour if you don’t have bread flour.
- OIL: Olive oil is my calling card for pizza dough. I use it in the dough and then more in the pan. It just has so much flavor. You don’t want to miss out.
- YEAST: Anytime you use a bread machine, instant or bread machine yeast makes it easy. You can also use active-dry-yeast as a substitute. The amounts are the same. You no longer need to dissolve it before using it, but be aware that it can be slower to rise.
How to roll out bread machine whole wheat pizza dough:
Divide the dough in two if you like a thicker crust; divide it into 3 portions if you want a thinner crust.
A heavy, dark-colored pizza pan greased with olive oil will give you the nicest crust. Spread dough with your fingers and pile on the toppings.
If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon!
Bread Machine Whole Wheat Pizza Dough with Honey
Video
Ingredients
- 1 cup warm water
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1-1/2 teaspoons salt
- 1 cup 120 grams or 4-1/4 oz. whole wheat flour (I usually use Gold Medal)
- 2 cups 240 grams 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 the dough cycle completes, remove dough to a large bowl (cover tightly) or pop dough into a gallon zippered 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 the dough has warmed and it looks puffy, preheat oven to 450˚ F.
- Use your hands and 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 in this order: 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 the 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.
Notes
-
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. This will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: You can substitute active dry yeast. Dissolving it first is optional. It tends to rise slower in the beginning but will catch up eventually.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.