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Whole Wheat Pizza Dough (Machine Option)

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“I found this recipe years ago back in the height of the Atkins craze. I have been using this recipe off and on for quite some time and every time I stray to try something new, I always come back to this one. Prep time includes the minimum 2 hour rise in the fridge. Time may vary if you use a bread machine.”
READY IN:
3hrs 8mins
SERVES:
16
YIELD:
2 12-14 inch pizzas
UNITS:
US

Ingredients Nutrition

Directions

  1. Proof yeast in warm water and honey.
  2. When yeast mixture is foamy, pour into your stand mixer bowl and add in the salt and oil.
  3. Start mixer with dough hook attachment and slowly add in the flour.
  4. Mix on low speed to incorporate all the flour.
  5. When all the flour is absorbed into the dough ball, turn speed up to medium and mix until dough pulls away from the sides of the bowl and starts climbing the hook.
  6. The dough will require about ten minutes of kneading. You can do this by hand on a lightly floured counter or in the mixer.
  7. When kneading is done, place dough into an oiled bowl and cover with a damp towel.
  8. Place bowl somewhere warm and let the dough rise for an hour, or until the dough has doubled in size.
  9. If you want to use a bread machine, follow these steps: Otherwise, skip ahead to Step 14.
  10. Dump ingredients into your machine as per the manufacturers instructions.
  11. Set your machine to "Dough" cycle.
  12. Press the "Easy" Button to begin dough cycle while you enjoy life and marvel at the awesome machine that is doing all the work for you. Have a cocktail and catch up on some reading. Update you facebook status and impress your friends that you've been slaving away in the kitchen to make homemade pizza. Don't worry, your secret is safe with me.
  13. When the machine beefs to let you know that it has finished all the hard work that you should have been doing, proceed to the next step.
  14. Punch down dough and transfer to a floured counter and knead briefly.
  15. Divide dough into two balls. Put the dough balls into large ziplock bags or some sort of container that has been lightly oiled.
  16. Refrigerate for at least two hours, or overnight. Bring dough to room temp before proceeding.
  17. On a floured counter, roll out dough into 12 -14 inch rounds. If you think you got the skills, I recommend hand tossing in the air like you see the guys do on TV. Just watch out for lights and ceiling fans. This will make for a nice thin crust with a perfect lip on the edge.
  18. Place a pizza stone in the oven and crank it to 11 (the MAX).
  19. If you have a pizza peel, I'll guess you already know what to do from here.
  20. If you're without a peel, find a large sheet pan. If it has a lip, flip it over.
  21. Dust the flat surface with cornmeal and lay your newly minted pizza dough round on the pan. (You're using the back side right?).
  22. Dress your pizza as you see fit.
  23. Dust you pizza stone with cornmeal and slide the pizza off the sheet pan and onto the stone.
  24. Close the oven and let it cook for 8-10 minutes.
  25. When edges of the crust are brown and the cheese is melty and golden, you pizza is done. Remove the pizza fromt he oven and cool for at least 5 minutes.
  26. Slice and enjoy.

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