I experienced some firsts with this recipe: first time using the dough hook on my KitchenAid mixer, first time ever using yeast, & first time using my new pizza & pastry roller!

My friend Beth has pizza every Friday. I love her life! She almost always makes it from scratch, & after enjoying some of her awesome pizzas myself, I asked for the recipe.

She shared that it’s from one of her favorite cookbooks: Brown Eggs and Jam Jars.

This dough was really easy to make, even for a yeast novice like me. I halved the original – if I messed this up I didn’t want to waste like 5 cups of flour! – & used ‘regular’ flours instead of bread flour. The results were wonderful. The dough calls for honey, but it is not an overly sweet crust, so don’t omit it.

I had to Google how yeast is supposed to look when ‘foamy’ to make sure I was doing it right. I think I nailed it!

After the yeast is foamy, I added all other ingredients & kneaded for about 5 minutes. I had to add a splash of water at the end because not all of the flour had combined, so use your judgement until you get a nice ball of pizza dough.

 Before rising…

After!

I let the dough rise for 45 minutes, per the original recipe. You want your dough ball to double in size. Then comes the most fun step – you punch down the dough!

The original recipe makes four 16″ pizzas, but I halved it so I split my dough ball in half & froze what I wasn’t using that day.

I don’t have a pizza stone, so I just baked my pizza on an old cookie sheet.

The pizza came out AWESOME!

Stay tuned for part 2, where I’ll tell ya what I put on it!

Whole Wheat Pizza Dough

Adapted from Brown Eggs & Jam Jars

Makes two 16″ pizzas

• 1/4 cup warm water (110-120 degrees F)
• 1 tbsp active dry yeast
• 1 1/2 cups whole wheat flour
• 1 cup all purpose flour
• 3/4 cup cool water
• 1/8 cup olive oil + more for oiling a large bowl
• 1 tbsp honey
• 1 tsp salt

1. In a stand mixer bowl, combine yeast & warm water until the yeast dissolves. Let sit for about 5 minutes, until foamy.
2. Add all other ingredients. Using dough hook, knead for 5 minutes, until dough is fully combines & smooth. Add more cool water 1 tsp at a time if necessary.
3. Place dough in a large oiled bowl & cover with a towel. Allow dough to rise for 45 minutes, until dough doubles in size.
4. Punch down the dough & divide in half. Roll out the portion(s) you want to use.
5. Freeze an unused dough ball for up to 3 months. Let frozen dough thaw for 8-12 hours & let rise before rolling out & using.