Pizza has become a once-a-week staple at VMHQ, and with good reason.
Reasons.
1. Breadmaker does all the work.
2. We all eat it (fussies included)
3. It takes hardly any time, and has VEGETABLES (I even make the girls’ tomato sauce a hidden veggie one)
4. Pizza.
We are also very fortunate to live in basically what is the Deli capital of Australia, so are swimming in authentic Italianness to top our pies with. And also inauthentic pineapple on top of all that.
If you aren’t into wholemeal/wholewheat you can leave it out and sub regular flour for it, but I promise you can’t even taste it. It’s by far the best wholemeal pizza dough recipe I’ve ever tried (which is now why it’s the only one we make). I also pre-bake the bases for about 10-15 mins each which then means the bottom of the pizza is ready at the same time as the top!
Enjoy!
Adapted from here.
Honey Wholemeal Pizza Dough
Print recipe Ingredients
- 1 1/3 cup warm water
- 1 packet dried yeast
- 1 cup wholemeal flour
- 2.5 cups plain flour
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 pinch sea salt
Directions
| Step 1 | |
| Add water and yeast together and leave for 10 minutes. I do this in the bowl of the breadmaker, but you can do it in a regular bowl. | |
| Step 2 | |
| Mix in flours, honey, oil, and salt. Leave to rise (or set the dough cycle on the breadmaker) for at least an hour. | |
| Step 3 | |
| Roll out on a floured bench - I get two large pizzas and a mini one for the kids out of this amount of dough. | |
Yum! I really need to get into pizza dough making – there ain’t better than fresh!
You’re damn right, guuuurl
Yum! We love making our own pizza and this dough looks corking!
It’s a good’un!
We had pizza tonight too. Homemade is eleventy billion time better than a dodgey take away & so damn easy to make. Pizza for all!
Yeah but I live in Melbourne, which means my take away pizza is authentic Italian and amazing!
If I could get my hands on THAT sort of pizza is probably never make my own pizza. Good pizza is the stuff dreams are made of…
Hi Stacey, is it possible to make the dough earlier in the day and pop in the fridge before rolling it out and par-baking?
Yep! it’s all good 🙂