Say no to other doughs

Oh man. I cannot believe how beautifully this recipe turned out.

I have made a few pizzas in my day, but after my first failure with pizza dough, I've always gone with pre made doughs from the refrigerated section of the grocery stores. Never, never again. Well, never again until the next time I'm in a hurry or lazy. #letsbehonest

Sorry this is blurry. I didn't realize until after the fact, so no way to redo the shot.
I started out with this recipe for a whole wheat crust, but made some changes. I was a little nervous about using only whole wheat flour, having not baked with it before. Also, I had just a tiny bit of bleached, enriched all purpose flour left in my container and I wanted to use it up so I could start fresh with the next bag.

Like any recipe, we started with yeast and sugar and water.. But I had a heck of a time getting the yeast to proof like it should have.

Solution? Add the honey to the sugar and yeast. It's a step earlier than the recipe called for, but it worked for me.

I'd planned to go 50/50 with the flours, but I was more invested in using up the older flour than decreasing my white flour intake, so I ended up with around 2 cups of white flour in this crust.

I need everything together and transferred it to a greased bowl I could leave in the oven. Here's my before:

It may be summer here, but my a/c is usually going strong enough to match the Arctic circle in temperatures. That cool air is less than conducive for letting dough rise. While prepping the dough, I'd warmed the oven to 200F and turned it off. Thanks to a tip I read online, I decided to leave my dough trapped in the warmth of the heated oven for a couple of hours to rise.

After about half an hour, I closed the oven door and left things alone.

Look how beautifully it rose!!
I split the dough in half and wrapped up each ball to refrigerate. For dinner the next night, I took the dough out and left it on top of my oven to thaw while I chopped vegetables and made the marinara for the pizza.

I found the pizza crust dough to be incredibly sticky and a pain the behind to spread out on my pizza pan-- but I'll take that inconvenience any time for pizza this delicious! Really and truly, I've made a dough that came out so thick and perfect. The flavor was spot on, but the most exciting part was how ..sturdy(?) the pizza was. With tons of toppings, I was still able to pick up a slice and have it hold together! I am most certainly a fan-- I'll be using this again and again.

Whole Wheat Pizza Crust
(Makes 2 medium-ish pizzas)


1 teaspoon granulated sugar
1 Tablespoon honey
1 Tablespoon yeast
1 and 1/2 cups warm water

1 Tablespoon olive oil
1 teaspoon salt
2 cups all purpose flour
1 and 1/4 cups whole wheat flour

olive oil for brushing crust

1) combine yeast, sugar, honey and water in a large bowl and whisk briefly until just mixed. Leave alone for 5-10 minutes until yeast is dissolved and top has bubbled and/or foamed.

2) add other ingredients to your stand mixer and leave on low speed for a couple of minutes. Turn oven on to 200F and allow to preheat.

3) brush another bowl with oil and transfer the dough into the bowl. Turn off oven and put the dough inside. Leave the oven door cracked for about half an hour, and then close the door to trap in warmth.

4) leave dough alone for 1-1/2 - 2 hours while it rises. Once the dough has doubled in size, you're ready for pizza heaven!

Don't be afraid to go all the way with whole wheat flour! I plan to next time.

- #hartzogswag posted using BlogPress for iPhone