Neapolitan Pizza and Honey Whole Wheat Dough Recipe

Authentic Neapolitan pizza served on a wooden plate.

4.75 from 4 votes

Neapolitan Pizza and Honey Whole Wheat Dough Recipe

Neapolitan Pizza and Honey Whole Wheat Dough just got a wholesome upgrade. Enjoy the rich, fresh flavors of this Italian-inspired recipe with a health-conscious twist.

Prep Time1 30

Cook Time12

Total Time1 42

Course: Main Dishes

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 279kcal

Author: Andrea

Ingredients

Honey Whole Wheat Dough

2 cups all-purpose flour
2 cups whole wheat flour
1/2 cup warm water
1 1/4 cup room temperature water
1 Tbsp honey
2 Tbsp olive oil
2 1/2 tsp active yeast
1 1/2 tsp salt

Sauce

1 (8) oz can tomato sauce
1 clove garlic minced
2 tsp olive oil
2 tsp sugar
1/4 tsp basil
1/4 tsp oregano
1/2 tsp salt

Toppings

mozzarella cheese sliced
tomatoes sliced
fresh basil leaves
olive oil
pinch of salt

Instructions

To make the dough, in a 2-cup liquid measuring cup, add warm water, yeast, and honey. Allow to sit for 5-7 minutes or until the mixture begins to puff. Add the oil and room-temperature water. Whisk gently to combine.
In the bowl of a stand mixer fitted with the paddle attachment, combine salt, flour, and water mixture. When the dough begins to form a ball, remove the paddle attachment and replace it with the 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.
Remove dough from the bowl and place it in a large well-greased bowl (olive oil is preferred, but Pam can be used). Cover the bowl tightly with plastic wrap and allow it to rise for 2 hours.
To deflate the dough, punch it with your fist. Turn onto a lightly floured surface and divide into two balls (depending on desired pizza size and quantity, e.g., 2). Form into pizza shells to fit the pan size. Place on a lightly greased pan (or one dusted with flour or cornmeal).
To make the sauce, heat olive oil in a small saucepan until it is 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.
To assemble 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 (to help it get crisp). Lay slices of cheese over the sauce, then place sliced tomatoes on top, drizzle with olive oil, and sprinkle with a little salt.
Bake for 12-14 minutes at 450 degrees Fahrenheit (232 degrees Celsius). Remove, let cool for 5-6 minutes. Place basil leaves on top, slice, and serve. Repeat with the second dough ball.

Notes

This recipe yields two large pizzas, enough to serve eight people.
I like to refrigerate the leftover dough (half the recipe) for use the next day. Simply place it in a large Ziploc bag, remove all the air, and seal it tightly. Be aware that the dough will rise slightly in the refrigerator.
Whole wheat flour can be substituted with all-purpose flour if desired.

STORE leftover Neapolitan-style Pizza in an airtight container in the fridge for up to 3 days. For FREEZING, wrap individual slices tightly in foil and place them in a freezer-safe bag, where they will keep for up to 2 months.

To REHEAT, bake in the oven at 375 degrees Fahrenheit (190 degrees Celsius) for 5-7 minutes to maintain the best texture.

Nutrition