WHOLE WHEAT PIZZA DOUGH

YIELD: 1-2 PIZZAS
WHOLE WHEAT PIZZA DOUGH
This whole wheat pizza dough recipe is easy to make, it's naturally sweetened with a bit of honey, and it is mega-delicious.

PREP: 1 HOUR COOK: 15 MINS TOTAL: 1 HOUR 15 MINS
INGREDIENTS:

1 cup warm* water
2 1/4 teaspoons (1 packet) active dry yeast
2 1/3 cups white whole wheat flour
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons salt
3 tablespoons cornmeal
DIRECTIONS:

Add warm water to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
Turn the mixer onto low speed, and add gradually flour, honey, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.
Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the window) and let it rise for 30-45 minutes until the dough has nearly doubled in size.
Preheat oven to 450 degrees F.  Turn the dough onto a floured surface, and roll the dough into a 12- to 14-inch round for a thick-crusted pizza.  (Or cut the dough in half, and roll it into two 12-inch rounds for two thin crust pizzas.)  Sprinkle a baking sheet or pizza stone evenly with the cornmeal, then place the dough on the baking sheet.
Top the dough with your desired sauce and toppings.  (And for extra-golden crust, brush the crust with an extra few teaspoons of olive oil or butter.)
For thick crust, bake for 16-18 minutes, or until the crust is golden brown and the toppings are melted and cooked.  For the (two) thin crusts, bake for 14-16 minutes, or until the crust is golden brown and the toppings are melted and cooked.
Slice and serve pizza warm.
*Water temperature should be between 105-115 degrees F.  I recommend using a cooking thermometer to measure the temp.  (But as a reference, it should feel lukewarm to the touch.)

*For the pizza above, I also added about 20 pepperonis, 1 small green pepper (cored and diced), 1/4 of a red onion (thinly sliced), 2 cups of shredded mozzarella cheese, and a few pinches of crushed red peppers (after baking).  Delish.
Loosely adapted from Let's Move.
DIFFICULTY: EASY CATEGORY: VEGETARIAN
source:gimmesomeoven