Rosemary-Honey Whole Wheat Pizza Dough

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This is a versatile pizza dough which I use for all my pizza recipes.  You can also use it to make bread sticks.

Bruschetta Pizza is shown in the picture.

Rosemary-Honey Whole Wheat Pizza Dough

Servings: 8 (makes 1 large or 2 small pizzas)


-1 pkg instant yeast

-1/4 tsp sugar

-1 cup warm water, divided

-1  1/2 cups whole wheat flour

-1/2 cup + 2 Tbls  white wheat flour

-3/4 tsp salt

-1 Tbls dried crushed rosemary

-2 Tbls ground flax seed (optional)

-4 tsp olive oil

-2 Tbls honey


1. Mix together 1/4 cup of the warm water, the yeast and the sugar.  Stir and set aside for about 10 minutes until the yeast is bubbly and activated.

2. Mix together the dry ingredients for the dough, the flours, salt, flaxseed, and rosemary.

3. Make a well in the center of the flour mix.  Pour in the remaining 3/4 cup warm water, oil, honey and yeast mixture.  Stir/knead (with elbow grease) until smooth and elastic,  about 5 minutes.

4. Let the dough rise for about 30-40 minutes in a warm place until it has doubled in size.

5. Once the dough has risen, it is ready to use, but I like to punch it down into a ball and put it in the fridge over-night to use the following day.  This also gives it a chance to rise slowly for a second time.  I find the dough is actually better when I do this.  *Make sure to let your dough sit out of the fridge for at least 30 minutes before using.

Below are the ingredients used in this recipe.  The rosemary and yeast can be found at Home Plus.  The flours can be found at your local mart.

Nutrition Information:

For 1 Serving (1/8 of the dough): 161  Calories, 3.6 g Fat, 0.5 g Saturated Fat, 0 mg Cholesterol, 183.7 mg Sodium, 29.1 g Carbohydrates, 3.7 g Fiber, 4.3 g Sugars, 4.9 g Protein.

Filed under: Entrees, Pizza
The blog about healthy cooking and baking in Korea


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