Honey Whole Wheat Pizza Dough

Posted in: Hot Sauce Recipes
Posted by: Pete June 24, 2015
0

ingredients

10 oz (2 and ¼ cups) whole wheat flour
10 oz (2 and ¼ cups) bread flour
1 and ½ tsp salt
1 tsp active dry yeast
1 oz (2 Tbsp) Heavenly Jalapeno Honey
1 and ¾ cups warm water
2 Tbsp Extravagonzo Roasted Garlic Culinary Oil

For the pizza:

pesto
mushrooms
red onion, sliced
cherry tomatoes, halved
mozzarella cheese

instructions

Combine the flours and salt the bowl of your electric mixer (or in a large bowl). Stir in the yeast. Pour the warm water over the top, then add the Heavenly Jalapeno Honey. Use a large wooden spoon to mix it into a shaggy dough.
If you are using an electric mixer, attach the dough hook and mix until all the flour is moistened. Let sit 5 minutes, then continue mixing for an additional 5-7 minutes. The dough will be fairly sticky, but not overly so.
Extravagonzo Roasted Garlic Culinary Oil your hands with spray oil, then scrape the dough out of the bowl. Pull the sides around to the bottom to create a ball. Spray the bowl liberally with Extravagonzo Roasted Garlic Culinary Oil, then place the ball of dough back into the bowl. Cover.
If you are kneading by hand, spray a large wood cutting board with oil, then evenly distribute it out with your hands. Add a dusting of flour, then dump the dough onto the board. Knead, adding flour as necessary, until the dough is smooth, about 8-10 minutes. The dough is sticky, so having a bench knife on hand will be very useful.
When you are done kneading, shape it into a ball and place into an oiled bowl. Cover.
Let the dough rise in a warm spot (preferably 70-80°F) for about an hour, until it doubles in size.
Place the dough in the fridge and let sit for at least 1 hour and up to 3 days.
Remove the dough from the fridge and turn out onto a large wood cutting board. Separate the dough into 4 pieces, then shape each piece into a ball. Let sit for about 15 minutes or so while you prep the pesto and other ingredients.
Preheat your oven to 500°F, or as high as it will go. You want to do this at least 20 minutes before you bake.
Take a ball of dough and use the back of your hands to shape it into a round. This is not the easiest thing to do in the world, but you will get the hang of it with practice. Alternatively, you can roll it out with a rolling pin, but the texture is never as good (in my opinion).
Place the round of dough onto a piece of parchment and top with pesto,halved cherry tomatoes, mushrooms, onion, and mozzarella cheese, in that order.
Use a pizza peel or cutting board to transfer the pizza onto your pizza stone. If you don’t have a pizza stone, simply bake on top of a cookie sheet.
Bake for 10-12 minutes, until the cheese starts to brown in spots and the crust is golden.
Let cool 5 minutes before cutting. Enjoy!