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!
Yield: 8
  • 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
  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.
-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.
Recipe by Life Made Simple at