Homemade pizza has always been a favorite in our house. We like to do ‘Pizza Fridays’ (who doesn’t?!) so I like to make sure I always have this dough in the fridge or freezer. And that’s the beauty of it, it freezes so well that you literally have pizza whenever you want.
I have been known to actually double this recipe to get 4 balls of dough – which is what I actually did in these pictures. Double, half it, it all turns out great. Can’t beat a healthy, delicious pizza dough!
Yields 2 dough balls (1-pound each)
Whole Wheat Pizza Dough
1 package of Fast Rising Yeast (or 2 1/4 teaspoons)
3 1/4 cups white whole wheat flour
1 teaspoon salt
1 tablespoon honey
1 1/4 cups warm water
1 tablespoon olive oil
In the bowl of a stand mixer fitted with a dough hook, combine the yeast, flour, salt and honey. Turn on mixer and add water while the hook is turning. Add olive oil and mix again. Continue mixing the dough with the hook until it completely pulls apart from the sides, about 5 minutes. Lift the dough out, spray the bowl with non-stick cooking spray and place dough back in bowl, turning to coat the surface. Cover with a tea towel and let rise in a warm place for 1 hour.
Divide the dough into 2 equal portions. Place on cutting board or baking sheet, cover again with towel and let rest for 30 minutes. If you are not going to use both, wrap one in plastic wrap and put in fridge for no more than 3 days. To freeze, wrap in plastic wrap and place in a freezer bag. Place in the fridge the night before you want to use it and let come to room temperature before using that day.