- 3 cups King Arthur White Whole Wheat Flour or King Arthur 100% Organic White Whole Wheat Flour
- 2 teaspoons instant yeast (I used 2 1/4 tsp active dry yeast + 1/4 cup lukewarm water proofed with 1 tsp sugar)
- 1 1/4 teaspoons salt
- 2 tablespoons honey
- 2 tablespoons lukewarm orange juice
- 2 tablespoons olive oil
- 3/4 cup lukewarm water
This is a fabulous healthier pizza dough recipe. I always turn to the King Arthur Flour website for anything bread related and I was definitely not disappointed with this pizza crust. Homemade crust really does make all the difference. It’s so fresh! The only downside is that you need to prepare the dough a day ahead so it can’t be a spontaneous dinner choice. It is so worth it though and it’s a great way to get kids or “I hate health food boyfriends” to get some whole grains and fiber. It’s also so much fun to decorate your own pizza. You could divide this dough up between 4 people and let everyone choose their own toppings.
Directions from King Arthur Flour Website:
1) Combine all of the ingredients, and allow to rest for 30 minutes; this gives the whole wheat flour a chance to absorb the liquid. If using active yeast proof it first and let it sit for 10 minutes until it doubles in volume.
2) Mix and knead — by hand, mixer, or bread machine — to make a smooth, soft dough.
3) Transfer the dough to a bowl, cover it, and let it rest at room temperature for 30 minutes. Refrigerate overnight, or for about 18 hours; a bit longer is fine.
4) Remove the dough from the refrigerator. Pat it into a lightly greased half-sheet pan (18″ x 13″) that’s been drizzled with olive oil or sprayed with cooking spray. This will make a thick-crust, Sicilian-style pizza, one that’s thick enough to undergo the long bake at a high temperature necessary to optimize its antioxidants. I rolled it out a bit thinner.
5) Brush the dough with sauce, if desired; and top with your favorite cooked toppings: cooked vegetables, and/or cooked or smoked meats. Don’t add the cheese yet. Cover the pizza, and let it rise for about 2 hours, or until it’s very puffy. Towards the end of the rising time, preheat the oven to 450°F.
6) Bake the pizza on the bottom shelf of the oven for 8 minutes, then remove it from the oven and top with cheese.
7) Replace the pizza on a shelf in the upper third of the oven. Bake for an additional 6 to 8 minutes, until the cheese is melted and the crust browned.
Remove the pizza from the oven, let rest for about 5 minutes (for the cheese to settle), and serve right away. If not serving right away, transfer the pizza to racks to cool, so the bottoms stay crisp.
I topped half my pizza with ricotta cheese, caramelized onions and peaches, apple chicken sausage, Trader Joe’s southern greens mix, and shredded swiss cheese. I spread a fig butter over the other half and topped it with spinach, Bourbon maple turkey, and brie. Strange combinations but sooo yummy. I topped Romain’s pizza with pepperoni, ham, and a shredded Mexican cheese blend. I know he loved it because there wasn’t a crumb left on his plate!