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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Multigrain Pizza Dough with Honey


Serving size: 1/2of one ball Yield: 4 balls of pizza dough
Prep 20 mins Stand 30 mins Chill  overnight or up to 3 days
Multigrain Pizza Dough with Honey
Ingredients
  • 4  cups  unbleached bread flour
  • 3/4  cup  whole wheat flour
  • 1/4  cup  rye flour (or cornmeal or additional whole wheat flour
  • 1 1/2  tablespoons  honey
  • 1 1/2  teaspoons  table salt (or 2 1/2 tsp. coarse kosher salt
  • 1 1/2  teaspoons  instant yeast (also labeled bread-machine or fast-rising yeast)
  • 2  tablespoons  olive oil
  • 2  cups  water, at room temperature
Directions

1. In the bowl of an electric mixer fitted with dough hook(s) or in a large bowl using a large spoon, combine all ingredients. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft and gluten will not yet be fully developed at this point.

2. If using an electric mixer, increase to medium; mix 2 minutes longer. If working by hand, continue mixing with spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.

3. Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in bowl, turning once to coat surface with oil. Cover bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes. Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)

4. Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a baking sheet with cooking spray or lightly rub with olive oil. Cut dough in four portions. Form each portion in a smooth round ball.*

5. Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.

6. Meanwhile, place a baking stone** in oven, preheat oven to 500 degrees F, then prepare pizza toppings. Allow at least 45 minutes for the oven and stone to heat.

7. On a lightly floured surface, with lightly floured hands, stretch each ball of dough to a 9- or 10-inch circle for thin crust pizza or to 7- to 8-inches for thick crust. To shape the dough, use your hands to form it into a disk, then drape the disk over the backs of your hands and use your thumbs to turn the dough and gently stretch it into a circle. Shape all the dough at once, then set them aside on a counter. If the dough contracts while standing, gently tug it back in shape just before topping. To make pizzas, follow recipe directions for Marinated Artichoke Pizza and/or Mushroom-Garlic Pizza.

From the Test Kitchen*
  • Dough balls may be placed in freezer bags that have been lightly coated with nonstick cooking spray. Seal, label and freeze for up to 3 months. Thaw in refrigerator before using.
**
  • If you do not have a baking stone, place a baking sheet upside down in oven.
***Parchment Paper Tips:
  • Not all parchment paper is safe at 500 degrees F. Be sure to check your package directions.
Nutrition Facts (Multigrain Pizza Dough with Honey)
  • cal. (kcal) 340,
  • Fat, total (g) 5,
  • sat. fat (g) 1,
  • carb. (g) 64,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 10,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 149,
  • sodium (mg) 440,
  • Potassium (mg) 130,
  • calcium (mg) 20,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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