Honey Wheat Pizza Dough

• YIELD

  Four 14 oz. dough balls

INGREDIENTS

• 1 lb. white whole wheat flour
• 1 lb. bread flour
• 2 3/4 cups warm water
• 1/2 oz. fresh yeast
• 1 1/2 oz. wildflower honey
• 1/2 tsp. salt
• 1 tbsp. olive oil

DIRECTIONS

Place warm water, honey, salt and yeast in a mixer with a dough hook.

Allow yeast to dissolve in warm water for approximately 10 minutes.

Mix on low speed, gradually add flours and continue to mix for 5 minutes.

Add olive oil and continue to mix for another 3 minutes.

Cover dough and allow to rest for 30 minutes.

Divide dough into 4 portions, brush with oil, cover and place in refrigerator for 12 hours before using.*

Allow dough to warm slightly at room temperature 60 to 90 minutes before rolling out.

Serve with honey bottles on the side for drizzling over crust.

*Dough should be allowed to rest in refrigerator for at least 12 hours, but if needed, immediately allow to rise at room temperature for 1 hour before using.

When mixing dough, it should be slightly sticky but should be able to pull away from bowl; adjust water and flour to achieve desired consistency.

Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.