Whole Wheat And Honey Pizza Dough Recipes

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WHOLE WHEAT AND HONEY PIZZA DOUGH



Whole Wheat and Honey Pizza Dough image

Quick, easy, yummy homemade pizza dough, which you can top any way that you like. This makes a thin crust but it can be doubled for a thick crust.

Provided by brookes

Categories     Bread     Pizza Dough and Crust Recipes

Time 20m

Yield 12

Number Of Ingredients 6

1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
¼ cup wheat germ
1 teaspoon salt
1 tablespoon honey

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
  • Roll dough on a floured pizza pan and poke a few holes in it with a fork.
  • Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

Nutrition Facts : Calories 83.5 calories, Carbohydrate 17.4 g, Fat 0.6 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 0.1 g, Sodium 196 mg, Sugar 1.5 g

WHOLE-WHEAT, FLAX AND HONEY PIZZA DOUGH



Whole-Wheat, Flax and Honey Pizza Dough image

The best whole-wheat pizza dough I have had thus far. I found this recipe at eatcleanlivegreen.com but it originally comes from the Eat, Shrink and Be Merry cookbook.

Provided by GoYaGirl

Categories     Breads

Time 45m

Yield 1 12 inch pie, 4-6 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons flax seed meal
quick-rising yeast
1/2 teaspoon salt
2/3 cup very warm water
2 teaspoons olive oil
2 teaspoons honey
nonstick cooking spray
cornmeal

Steps:

  • In a medium bowl, combine flours, flax meal, yeast and salt. Mix well.
  • Measure warm water in a measuring cup, stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough onto lightly floured surface, knead for 2 minutes. Spray another bowl with nonstick spray and place dough inside. Cover with plastic wrap and let rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a 12-inch cookie sheet with nonstick spray and dust with cornmeal.
  • When dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough into a 12 inch circle. Transfer dough to prepared pizza pan. Top with pizza toppings and bake for 15 minutes in a 425* oven. Or, prick crust with a fork and baked untopped for 6 minutes. Remove crust from oven, top with pizza toppings and bake for an additional 8-10 minutes.

WHOLE WHEAT PIZZA DOUGH



Whole Wheat Pizza Dough image

Provided by Cooking Channel

Time P1DT15m

Yield 1 dough

Number Of Ingredients 9

2 cups white high-gluten flour
1 cup whole-wheat flour
2 tablespoons garlic powder
1 to 1 1/2 tablespoons salt
1 teaspoon yeast
1 cup warm water (96.5 degrees F)
2 tablespoons honey
2 tablespoons oil, plus more for bowl
1 tablespoon brown sugar

Steps:

  • For part1: Combine the flours, garlic powder, salt and yeast in the mixing bowl of a stand mixer. Attach the hook and mix on slow speed for 2 minutes.
  • Meanwhile, for part 2: Whisk together the warm water, honey, oil and brown sugar. Then slowly incorporate part 2 into part 1. After 5 minutes, the dough should be combined enough to adjust the speed from low to medium. The last 2 minutes, put on high speed to finish the kneading process. Stop the mixing. Place in an oiled bowl and cover with plastic wrap. Refrigerate for 24 hours.

WHOLE WHEAT PIZZA DOUGH



Whole Wheat Pizza Dough image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 (7-inch) pizzas

Number Of Ingredients 19

1 package dry yeast
1 1/4 cups lukewarm water
1 1/2 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt
Grated mozzarella cheese
Grated Parmesan cheese
Ricotta cheese
Sliced tomatoes
Sliced onions
Sliced mushrooms (chanterelles)
Roasted red bell peppers, peeled, seeded, sliced
Calamata olives, pitted and sliced
Japanese eggplant, sliced thin
Leeks, washed well, outer leaves trimmed, sliced into "rings"
Broccoli florets
Spinach leaves

Steps:

  • Proof yeast in a measuring cup with lukewarm water.
  • In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
  • Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
  • On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
  • Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.

Nutrition Facts : Calories 108 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 74 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 grams

AMAZING WHOLE WHEAT PIZZA CRUST



Amazing Whole Wheat Pizza Crust image

A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes.

Provided by Anonymous

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 10

Number Of Ingredients 7

1 teaspoon white sugar
1 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 ½ cups all-purpose flour

Steps:

  • In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
  • Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
  • When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
  • Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
  • Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 32.6 g, Fat 2 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 235.8 mg, Sugar 0.6 g

HONEY PIZZA DOUGH (AWESOME)



Honey Pizza Dough (awesome) image

This is Wolfgang Puck's recipe, and we love it. If you don't have honey, just use sugar. We've found that this makes some of the best dough we've ever had.

Provided by Mole1338

Categories     Breads

Time 1h46m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/4 teaspoons active dry yeast (or 1 package)
1 teaspoon honey
1 cup warm water, 105 to 115 degrees
2 1/2 cups all-purpose flour (might need to add 1/4 to 1/2 cup more)
1 teaspoon salt
1 tablespoon extra virgin olive oil

Steps:

  • In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
  • In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
  • Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
  • If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
  • The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
  • Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
  • Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
  • Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
  • Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
  • At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
  • To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
  • I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.

WHOLE WHEAT PIZZA DOUGH



Whole Wheat Pizza Dough image

Provided by Moira Hodgson

Categories     appetizer, main course

Time 30m

Yield 4 10-inch pizzas

Number Of Ingredients 6

1 1/4 cups warm water
1 package active dry yeast
3/4 cup unbleached flour
1/2 teaspoon salt
1/4 cup olive oil
2 3/4 cups stone ground whole wheat flour

Steps:

  • Pour water into bowl and sprinkle in the yeast. Stir until it has dissolved.
  • Add the unbleached flour, salt and oil. Mix thoroughly with a spoon. Add one and three-fourths cups of the whole wheat flour and mix. You will have a soft dough that will begin to pull away from the sides of the bowl.
  • From the remaining flour, lightly sprinkle the work surface. Remove the dough from the bowl and knead in the remaining flour (use only as much as it takes to keep the dough from sticking to your hands). Knead for at least 10 minutes until the dough becomes soft and elastic.
  • Place the ball of dough in a lightly oiled bowl. Brush the dough with a light coat of oil and cover the top of the bowl tightly with plastic wrap. Place the bowl in a warm, draft-free area and allow the dough to double in size. Depending on the temperature, it will take one to three hours. Alternatively, place the bowl in an oven with the pilot light on and the dough will take 40 to 50 minutes to rise.
  • When the dough has doubled in bulk, punch it down with your fist. Pull the dough together and place it on a floured surface. Divide it into four equal parts. Roll each one out to form a 10-inch pizza shell.
  • Place an unglazed pizza tile in the oven and preheat the oven to 500 degrees for one hour. Lightly flour the pizza tile and slide the dough on top (if using a pizza pan, simply press the dough into the pan). Put the pizza in the oven and bake for 10 minutes.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 13 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 0 grams

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