I’ve posted about this recipe before; I made this delicious honey-wheat pizza crust for the Super Bowl! Ever since then, I’ve been looking for a viable excuse to make it again – it was just that good. A quiet friday night and the beginning of a much-needed spring break seemed like a good time to break out the flour and assorted toppings.
I found the recipe for this pizza crust on Sally’s Baking Addiction. It’s a hit with my whole family, which is hard to do. Plus the recipe makes two small 12-inch pizzas, which is perfect because coming to a consensus over toppings is realistically never going to happen.
Heres a nifty picture of the ingredients I used:
This recipe is super simple, but time consuming. I promise it is absolutely worth having to a do a few things ahead of time. As with any dough-based product, the pizza dough needs to rest for about an hour and a half before you can make the actual pizza. Be sure to factor in this time when planning a pizza dinner, or you will end up eating much later than planned! Like me.
Start off by combining the warm water, sugar and yeast in a mixer bowl and give it a good stir. Let that sit for about 5 minutes, the yeast will dissolve and you’ll be left with cloudy water! At this time you can add in the salt, honey, olive oil, and whole wheat four. If you have a dough hook, now would be a great time to utilize that, otherwise I found that my standard mixing fixture worked just fine.
After the dough is well combined, knead it out on a lightly floured surface. I knead until I can press a finger into the dough and it springs back nicely. Lightly oil a bowl and place the ball of dough inside, rolling it around to coat the outside in the oil. Cover the bowl with cling-wrap – It’s time to wait!
The dough should really rest in a warm spot, and Sally had a great tip: the oven! Heat up your oven to 200oF and then shut it off. Place the bowl inside and leave the oven door open a crack. After 30 minutes, shut the door completely. This worked for me perfectly!
After an hour, the dough should be about double in size. Press it down so the excess air comes out (deflate your dough hehe) and then divide it in half. Keep the halves in two separate, lightly oiled bowls and cover with cling-wrap for another 20 minutes or so. Finally it’s time to make pizza!!
Lightly oil a pan and spread some cornmeal onto the bottom of the pan. Then, spread your dough out on the pan and form your crust! Here’s a picture of mine!
The cornmeal gives it such a rest crunch and flavor.
Now top it with whatever you like best! I used organic store bought pizza sauce on both my pizzas. Then I covered one with roasted vegetables (eggplant, red pepper, zucchini, and red onion) and another half with eggplant and cheese and the other half just plain cheese. The vegetables were roasted with a little spray of olive oil for 40 minutes at about 350oF.
I had the roasted vegetable for dinner and lunch the next day, it’s just as delicious as I remembered 🙂 The cheesy-eggplant was a hit with my dad and brother, so I’ll be making that again for sure. I love recipes that I can sneak another veggie into!
As mentioned earlier, I found this recipe on Sally’s Baking Addiction! You can find her detailed recipe and instructions here. On her site she includes freezing and thawing instructions, which are great if you only plan on using one dough portion!
- 1 1/2 cup warm water
- 1 tbsp dry active yeast
- 1 tsp sugar
- 3 1/4 cup whole wheat flour
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp salt
- Combine warm water, sugar, and dry active yeast in your mixing bowl, stir, and allow the mixture to sit for about 5 minutes. The water should be cloudy and the yeast should be dissolved.
- Add in the whole what flour, honey, salt, and olive oil. Use a dough hook or other mixing piece to mix the dough until it’s completely combined.
- Preheat your oven to 200oF. Knead the dough on a floured surface until it is firm and springy. Press your thumb into it, the flour should rise to fill the indentation noticeably.
- Shut off the oven. Place the ball of dough in a lightly oiled bowl and cover it with cling wrap. Place the bowl in the oven and leave the door open a crack. After 30 minutes close the door all the way and let the dough rest another 30 minutes.
- Remove the dough from the oven, it should be about double in size. Press down on it to release all the excess air and divide it into two portions. Allow each portion to rest in a lightly oiled bowl covered with cling-wrap on your countertop for about 20 minutes.
- Preheat your oven to 475oF – You’re finally ready to make pizza! Spray some olive oil or non-stick spray onto a pizza pan and sprinkle some cornmeal. Eyeball this, you don’t need to cover the pan but use a good amount for crunch! Spread the dough onto the pan – don’t forget to fold the edges for crust!
- Spread pizza sauce of choice on top and whatever toppings your heart desires!
- Bake in the oven for 15-16 minutes and enjoy!!