Pizza Dough with Whole Grain Emmer Wheat

Whole wheat pizza crust


Pizza dough is a great introduction to the art of bread making.  You mix the yeast with honey and warm water, and in five minutes you can see how yeast works.  Bubbles will start to form and soon, the water will be covered with a foam.  This will give rise to the dough and if you set the dough in a warm place, it will double in volume within an hour.  This is easy to mix with a wooden spoon and knead with your hands.  Kids love making pizza dough too!


2 1⁄2 teaspoons
active dry yeast
1⁄2 tablespoon
6 ounces
warm water
3⁄4 cups
whole wheat flour
3⁄4 cups
all purpose flour
1⁄2 teaspoon
1 tablespoon
olive oil


  1. Dissolve the honey in the warm water.  Spoon the yeast in.  Set aside, and let it “proof.”  In five minutes, there should be foam on the top of the water “proof” that the yeast is fresh.
  2. In a large bowl, whisk together the flours and salt.  Make a well in the centre, and pour in the water/yeast mixture.  Mix with a wooden spoon until it comes together as a dough.
  3. Lightly flour a work surface and your hands.  Take the dough out of the bowl and knead about 20 times. Smooth it into a ball and lightly coat it with 1 tbsp of olive oil.  Place the dough in a clean bowl and cover with a clean cloth.  Set aside somewhere warm for one hour.  The dough will double in size.
  4. Preheat the oven to 425 F.  Prepare your pizza toppings.  Prepare a baking sheet with a light coating of oil and a dusting of corn meal.  Place the pizza on top and lightly brush with olive oil.   Allow the dough to rest and rise again for 1/2 hour, or up to 1 hour.
  5. Bake for 10 minutes, then remove from the oven and add the toppings.  Finish baking in the oven until the cheese is melted and golden brown.

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