1 cup Lukewarm Water
3 Tablespoons Honey
2 Tablespoons Olive Oil Plus Extra For Spreading On Dough
3 cups Whole Wheat Flour
1 teaspoon Kosher Salt
2 teaspoons Yeast
2 teaspoons Cornmeal
Yields 2 medium-large pizza crusts.
Place the ingredients into your bread machine, starting with the wet ingredients, followed by the dry (except the corn meal) and then the yeast. Follow the instructions for your bread machine.
Preheat oven to 450 degrees F. Place the pizza stone in the oven while it’s preheating.
Once the dough is ready, split it into two pieces and roll each out separately on a lightly-floured surface until it’s the right size to fit on the pizza stones. Sprinkle some cornmeal, about 1 teaspoon each, over the stone once it’s hot to keep the pizza from sticking. I also put some cornmeal on the peel so the dough doesn’t stick when I transfer it to the oven.
I pre-bake my pizza dough a little before I put any toppings on it. I find this makes the dough nice and crunchy with a good chewiness to it. Just place each dough, separately, on the stone. Spread the dough evenly over the stone. Make several puncture holes with a fork to help keep the bubbling down. Brush the entire surface of the dough with a light layer of olive oil. This will help keep the dough chewy and not brittle.
As it bakes, check on it to make sure its not bubbling. If it is, just press down any large bubbles with a spatula. Once the dough starts to become golden, take it out of the oven and place your favorite toppings on it.
Pesto & Goat Cheese Pizza on Honey Whole Wheat Crust
1 Pizza Crust
6 tablespoons prepared pesto
3 Roma tomatoes, thinly sliced
6-7 ounces goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh spinach
Preheat your oven to 400 degrees. Spread the pesto on the pizza dough, leaving about an inch around the outside edge for the crust.
Spread or crumble the goat cheese across the pizza. Arrange the tomato slices over the goat cheese. Sprinkle as evenly as possible with the garlic.
Place the pizza into the oven and bake for 5 to 10 minutes or until the crust edges are golden. After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. After a couple minutes, cover the pizza with a few handfuls of spinach or arugula.
CHOW YOUR BRAINS OUT!!!