Neapolitan Pizza and Honey Whole Wheat Dough

Neapolitan PizzaWe eat a lot of pizza in our house. Probably too much. If my husband had his way we’d probably eat it every night! He’s not the only one to blame though, I do always have a pack of mozzarella on hand. There’s just something about the variety and ease that we really love. I’m always a huge fan of a recipe that you can whip together in minutes and just let time to the rest of the work. And when we make pizza at home we can pick our own sauce and toppings- a major plus! Recently we’ve been making this honey whole wheat dough. It’s fantastic!!! I like to load mine up with cheese, ripe tomatoes and fresh basil, much like the classic Neapolitan.Honey Whole Wheat Pizza DoughFirst things first, we’ve got to make the dough for the crust. It’s so simple and I’ve never been disappointed with how it turns out… pretty much foolproof. You start by combining a portion of the water with the yeast and honey. This activates the yeast. You’ll want to give it at least 5 minutes or until the mixture becomes bubbly. Combine that with the rest of the ingredients in the bowl of a stand mixer (or in a  large mixing bowl) and mix until the dough comes together. You’ll want to knead with the hook attachment or by hand until it becomes nice and smooth. Then toss it in a bowl with a little olive oil, cover it and let it do it’s thing. After it rises all you need to do is divide it into two balls, roll them out and lay them on a pizza pan or stone. I love a nice crust so I always fold the excess dough over and brush it lightly with olive oil, that way it stays nice and crisp. For the sauce all you need to do is sauté the garlic a bit and then let things meld together for a few minutes. Brush it over the prepared dough and start adding the toppings.Neapolitan PizzaLike I mentioned earlier, I’ve been digging the tomato and basil combo. We’ve been hooked on pesto lately so that probably has something to do with it. I know a lot of people who will place both the tomato and basil on after it comes out of the oven, but I prefer the tomatoes when they are cooked. Pop the pizza in the oven and bake it for 12-15 minutes or until the crust is firm and the cheese is slightly browned. Remove and enjoy! Use this dough for any kind of pizza you want- it tastes great with everything! You can also divide the dough into 6-8 balls for individual size pizzas, that way everyone in the family gets to create their own. The options are endless!

Neapolitan Pizza and Honey Whole Wheat Dough
 
Prep time
Cook time
Total time
 
Traditional neapolitan pizza on a honey whole wheat crust. Light, healthy and fresh!
Author:
Yield: 8
Ingredients
  • Honey Whole Wheat Dough:
  • 2 c. all-purpose flour
  • 2 c. whole wheat flour
  • ½ c. warm water
  • 1¼ c. room temperature water
  • 1 tbsp. honey
  • 2 tbsp. olive oil
  • 2½ tsp. active yeast
  • 1½ tsp. salt

  • Sauce:
  • 1 (8 oz) can tomato sauce
  • 1 clove garlic, minced
  • 2 tsp. olive oil
  • 2 tsp. sugar
  • ¼ tsp. basil
  • ¼ tsp. oregano
  • ½ tsp. salt

  • Toppings:
  • mozzarella cheese, sliced
  • tomatoes, sliced
  • basil
  • olive oil
  • pinch of salt
Directions
  1. To make the dough, in a 2-cup liquid measuring cup, add warm water and yeast and honey, allow to sit for 5-7 minutes or until the mixture begins to puff. Add the oil and the room temperature water. Whisk gently to combine.
  2. In the bowl of a stand mixer fit with the paddle attachment, combine salt, flours, and water mixture. When dough begins to form a ball, remove paddle attachment and replace with dough hook. With mixing speed on low, knead dough for 2-3 minutes or until a ball begins to form and the dough becomes smooth and elastic.
  3. Remove dough from bowl and place in a large well-greased bowl (I prefer using olive oil, but you can also use Pam). Cover bowl tightly with plastic wrap and allow to rise for 2 hours.
  4. To deflate dough, punch with fist. Turn onto a lightly floured surface and divide into two balls (depending on how big and how many pizzas you want to make… I make 2). Form into pizza shells to fit the size of your pan. Place on a lightly greased pan (or one that has been dusted with flour or cornmeal).
  5. To make sauce, in a small saucepan heat olive oil until shiny. Add minced garlic, stir and cook for 1 minute. Add tomato sauce, sugar, basil, oregano and salt. Heat for 5 minutes or until the sauce becomes fragrant.
  6. To assemble the pizzas, spread sauce evenly over the pizza peel, leaving about 1½ inches around the edge for the crust. Lightly brush the crust with olive oil (this will help it get nice and crisp) Lay slices of cheese over the sauce. Then place sliced tomatoes over top, drizzle with olive oil and sprinkle with a little salt.
  7. Bake for 12-14 minutes at 450 degrees. Remove, let cool for 5-6 minutes. Place basil leaves over top, slice and serve. Repeat with the second ball of dough.
Notes
-This recipe makes two large pizzas or enough to serve eight people.
-I like to refrigerate the other ball of dough I have left over (half of the recipe) and use it the following day. Just place it in a LARGE ziplock bag and remove all air. It will rise a bit in the refrigerator, so be aware of this.
-You can substitute the whole wheat flour for all-purpose flour.