honey wheat pizza dough

$1.14 recipe/large pizza

October is national pizza month! I don’t remember where I read that or if it is even legit but who cares, it’s a good enough excuse to make some pizza!

After finding that I still have high cholesterol, I have a renewed motivation to eat a bit healthier… of course, this would normally clash with my big plans to celebrate national pizza month but I found a way to make it work. I WON’T give up my pizza.

Instead of making normal pizza dough I decided to inject a little (well, a lot actually) of fiber by making a honey wheat dough. The grocery store was out of regular whole wheat flour so I had to buy an itty bitty bag of fancy, expensive stone ground whole wheat flour. In the end, I was really happy with the purchase. The stone ground flour has a lot more texture and flavor than regular whole wheat flour. Feel free to use either one in the recipe.

Some people shrug off making 50/50 wheat/white breads and doughs thinking it won’t make enough of a difference. Well, according to the nutrition label on my stone ground flour, 1/4 cup contains 4g of fiber. I used a whole cup in the recipe which means that I injected 16 grams of fiber into the pizza or 2 grams per slice (if cut into 8)… and that’s just the dough, not the vegetable toppings. I think that is significant.

Regardless of the fiber content, I like this dough WAY better than my original pizza dough recipe. It is fluffier with a crisper crust. It was just perfect.

Honey Wheat Pizza Dough

honey wheat pizza dough

honey wheat pizza dough
 
Prep time
Cook time
Total time
 
Author:
Total Cost: $1.14
Serves: 1 16" pizza
Ingredients
  • 1 cup whole wheat flour $0.25
  • 1½ – 2 cups all purpose flour (divided) $0.14
  • 1 cup water $0.00
  • 2 Tbsp honey $0.21
  • 2 tsp yeast $0.19
  • 3 Tbsp olive oil $0.30
  • 1½ tsp salt $0.05
Instructions
  1. In a small bowl, stir together the water (warm), honey and yeast. Let it sit 3-5 minutes or until very frothy on top.
  2. Stir the olive oil and salt into the yeast mixture. Next, stir one cup of whole wheat flour into the wet ingredients until evenly mixed. Stir in the all purpose flour, ½ cup at a time, until you can no longer stir it with a spoon.
  3. Turn the ball of dough out onto a floured surface and continue to add in and knead the all purpose flour until the ball of dough is stretchy and soft but not sticky (about 3-5 minutes). The total amount of flour needed will depend on how much moisture is already in your flour but it should be between 1-2 cups of all purpose flour.
  4. Spray a large bowl with nonstick spray and place the ball of dough inside. Loosely cover with plastic wrap and let sit for about 45 minutes or until doubled in size.
  5. To shape the dough, remove it from the bowl it was rising in and place it on a floured surface. Press the dough down into a large circle. This should be fairly easy since it was pretty circular in shape as it rose. Next, pick the dough up with your hands and transfer it to a pizza pan (coated in non-stick spray or sprinkled with corn meal). Press the dough out even further until it reaches the edges of the pan. Alternatively, you can pick the dough up and stretch it with your fists (this can take practice).
  6. Top the pizza then bake in a fully preheated, 450 degree oven for about 15 minutes or until the edges are golden brown.

 

Step By Step Photos

frothy yeastCombine the warm water, yeast and honey in a bowl. Stir it up and let it sit until frothy.

oil and saltAdd the olive oil and salt and stir in.

stone ground flourStart by stirring in one cup of whole wheat flour.

all purpose flourThen, working with 1/2 cup at a time, add the all purpose flour until you can no longer stir it with a spoon.

loose ball of doughThis is what it looked like when I could no longer stir in flour with a spoon. A loose ball of dough.

knead doughTurn the ball of dough out onto a floured surface and knead in the rest of the flour. Keep adding/kneading in flour until the dough is no longer sticky but still soft and stretchy (about 3 minutes and 1.5-2 cups total flour).

ball of doughForm the dough into a ball. Oil a bowl and place the dough inside to rise. Let rise until double (about 45 min).

risen doughHere is the risen dough. Exciting, I know.

press out doughTo shape the dough, turn it out onto a floured surface and press it down into a large circle with your hands. Either pick it up and stretch it with your fists or transfer it to your pizza pan and press it out further until it fits the pan.

pizza dough in panCoat your pan with either corn meal or non-stick spray so that it doesn’t stick. Preheat the oven to 450.

baking pizzaTop the pizza and bake it for about 15 minutes at 450 degrees or until nicely browned around the edges.

baked pizzaThen dig in!!

cholesterol dinner

I’m not going to let this high cholesterol get me down! A super fiber-ific pizza (with reduced fat cheese) and a glass of wine with dinner every night is a rather enjoyable way to take control of the stituation… if I do say so myself :D

28 Comments

  1. NattiCee says:

    Me and my sister love this crust! It was easy to make and I admit I was nervous making it since the last pizza crust I made was just terrible. This one came out perfect, very easy instructions and ingredients to work with.

    Me and my sister combined your crust with Roasted Vegetable and Ricotta Pizza recipe at: http://www.myrecipes.com/recipe/roasted-vegetable-pizza-50400000111133/

    Very excellent combo for a veggie pizza, it was better then the ones we would get at our farmer’s market; and we loved that one!

  2. Renae says:

    This is the best pizza crust my family has ever eaten. My son described it as “bouncy”.

  3. Renae says:

    I have been making scratch pizza crust for 3 or 4 years now. This is the best crust my family has ever eaten. My son described it as “bouncy”.

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