There is something deeply magical about combining Old World tradition with wholesome modern twists, and that’s exactly what you get with Neapolitan Pizza and Honey Whole Wheat Dough. Imagine a bubbly golden crust, crisp at the edges and chewy at the center, with a hint of natural sweetness from honey in the dough — all crowned with velvety San Marzano tomatoes, creamy mozzarella, and fresh basil. This recipe is not just about making pizza; it’s about creating a memory in your kitchen, letting the aroma of baking dough and melting cheese fill your home and your heart. Let’s dive into every detail so your Neapolitan Pizza and Honey Whole Wheat Dough turns out irresistible, every single time!
Ingredients You’ll Need
The beauty of Neapolitan Pizza and Honey Whole Wheat Dough lies in its simplicity. Every ingredient plays a starring role, whether it’s building a flavorful, naturally sweet base or layering those iconic, classic toppings. Here’s what you’ll need and why each matters:
- Whole wheat flour: Brings hearty flavor, toothsome texture, and boosts each slice with whole grain goodness.
- All-purpose flour: Lightens the dough for that chewy, airy interior we crave in a real Neapolitan crust.
- Honey: Infuses natural sweetness and helps fuel the yeast for a beautiful rise and golden color.
- Active dry yeast: Gives your dough life — literally — creating those perfect airy bubbles in your crust.
- Warm water (110°F): The ideal temperature to wake up your yeast and blend your dough effortlessly.
- Olive oil: Adds a hint of richness and helps get that lightly crisp, golden outer layer.
- Salt: Essential for flavor balance; brings out the best in both the dough and the toppings.
- Crushed San Marzano tomatoes: Sweet, rich, and tangy — a non-negotiable for real-deal Neapolitan pizza sauce.
- Dried oregano: Just a sprinkle elevates your sauce with classic Italian aroma and depth.
- Fresh mozzarella: Melts into creamy puddles, lending milky richness and satisfying stretch.
- Fresh basil leaves: Adds a burst of peppery, fragrant color that’s pure Italian tradition.
- Olive oil for drizzling: A finishing touch that warms up the flavors and shines up your masterpiece.
How to Make Neapolitan Pizza and Honey Whole Wheat Dough
Step 1: Activate the Yeast
Begin your Neapolitan Pizza and Honey Whole Wheat Dough adventure by mixing warm water, honey, and active dry yeast in a large bowl. Let this trio rest for 5–10 minutes. Watch for a foamy, fragrant bloom — a sign your yeast is ready and your dough will be light, lively, and full of great flavor.
Step 2: Mix Up Your Dough
Add olive oil, salt, whole wheat flour, and all-purpose flour right into the yeast mixture. Stir with a sturdy spoon (or clean hands — it’s fun!) until a shaggy dough forms. Each ingredient blends together, building the foundation of your Neapolitan Pizza and Honey Whole Wheat Dough.
Step 3: Knead for Strength and Smoothness
Lightly flour your countertop and knead the dough for 8 to 10 minutes. This step develops gluten, giving your crust that signature chewiness and structure. Aim for a smooth ball that’s slightly springy to the touch.
Step 4: First Rise
Tuck the dough into a lightly oiled bowl, turn it once to coat, and cover with a damp towel. Let it rise for 1 to 1.5 hours, or until doubled in size. This time lets the dough relax and develop flavor—it’s well worth the wait for Neapolitan Pizza and Honey Whole Wheat Dough perfection.
Step 5: Punch Down and Divide
Gently punch down the dough to release the air, then divide it into two equal balls. Each piece will become its own pizza — perfect for sharing or experimenting with different toppings!
Step 6: Preheat and Prepare
While the dough rests a moment, crank up your oven to 500°F with a pizza stone inside, if you have one. A blazing hot oven is the secret to that signature Neapolitan crust: puffy, blistered, and delicious in minutes.
Step 7: Shape and Top
Roll or stretch each dough ball into a 10–12 inch circle. Spread each with crushed San Marzano tomatoes, sprinkle with salt and oregano, then scatter torn pieces of fresh mozzarella. Each pie is a canvas — classic, simple, and beautiful.
Step 8: Bake It Up
Slide your pizza onto the hot stone and bake for 7–10 minutes. Watch as the edges puff and the cheese bubbles and browns in delicious spots. The aroma at this point will have everyone circling the kitchen!
Step 9: Finish with Basil and Oil
Once golden and bubbling, remove the pizza and immediately top with fresh basil leaves and a generous drizzle of olive oil. The finishing touches bring the whole Neapolitan Pizza and Honey Whole Wheat Dough experience to life.
How to Serve Neapolitan Pizza and Honey Whole Wheat Dough
Garnishes
Nothing completes Neapolitan Pizza and Honey Whole Wheat Dough quite like a handful of torn basil leaves and maybe a light sprinkle of flaky sea salt. For extra flair, add a grind of black pepper or a dusting of Parmigiano-Reggiano over the top right before serving.
Side Dishes
Keep things Italian and fresh with a side of arugula salad tossed in lemon vinaigrette or a platter of marinated olives. If you want something warm, roasted vegetables or a light bowl of minestrone soup pair beautifully next to your stellar pizza.
Creative Ways to Present
Show off your Neapolitan Pizza and Honey Whole Wheat Dough by serving it sliced on a rustic wooden board, Italian trattoria style. Or, cut smaller wedges for a party appetizer plate — scatter extra basil and mozzarella balls around for an irresistible grazing table.
Make Ahead and Storage
Storing Leftovers
If you have leftover Neapolitan Pizza and Honey Whole Wheat Dough (lucky you!), wrap slices in foil or airtight containers and refrigerate for up to 3 days. The flavors deepen overnight, so next-day pizza is always a treat.
Freezing
You can freeze the baked pizza slices or even the dough itself. For dough, wrap tightly in plastic wrap and freeze after the first rise for up to 2 months. Thaw overnight in the fridge before shaping and topping as usual. For baked slices, let them cool completely first, then freeze separated by parchment paper.
Reheating
The best way to revive Neapolitan Pizza and Honey Whole Wheat Dough is to warm slices in a hot oven (400°F) for about 5 minutes till the cheese melts again and the crust crisps up. A quick skillet reheat also works, giving you an extra crispy bottom in no time.
FAQs
Can I use only whole wheat flour for the dough?
You can, but blending with all-purpose flour is the magic behind that light, Neapolitan-style texture. Using strictly whole wheat may make your crust denser and less airy, but it will still taste wholesome and delicious!
What if I don’t have a pizza stone?
No problem! Just use an overturned baking sheet preheated in your oven, or bake directly on a parchment-lined pizza pan. Your Neapolitan Pizza and Honey Whole Wheat Dough will still crisp up nicely.
Is it okay to let the dough rise overnight?
Absolutely! Refrigerating the dough after the first rise gives it even deeper flavor and a bit more chew. Just bring it to room temperature before stretching out and topping your pizzas.
Can I make the dough ahead and freeze it?
Yes, you can freeze your Neapolitan Pizza and Honey Whole Wheat Dough after the first rise. Thaw it overnight in the fridge, let it come to room temp, and then proceed as usual. It’s such a time saver for busy weeknights.
Why is San Marzano tomato recommended for the sauce?
San Marzano tomatoes are naturally sweet, less acidic, and create a smooth, velvety sauce synonymous with authentic Neapolitan pizza. Their unique flavor really allows your Neapolitan Pizza and Honey Whole Wheat Dough to shine.
Final Thoughts
If you’ve been searching for the ultimate mash-up of tradition and nutrition, Neapolitan Pizza and Honey Whole Wheat Dough is the answer. There’s so much joy in crafting this pizza from scratch and serving up slices that are as wholesome as they are spectacular. Don’t hesitate — give this recipe a try, and let every bite transport you straight to a bustling Italian piazza, right in your own kitchen!
Print
Neapolitan Pizza and Honey Whole Wheat Dough Recipe
- Total Time: 1 hour 40 minutes
- Yield: 2 pizzas (about 4–6 servings) 1x
- Diet: Vegetarian
Description
Learn how to make a delicious Neapolitan Pizza with a wholesome Honey Whole Wheat Dough that adds a touch of sweetness to this classic favorite. Perfect for pizza night at home!
Ingredients
For the Honey Whole Wheat Dough:
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 tablespoon honey
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (110°F)
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Neapolitan Pizza Toppings (per pizza):
- 1/2 cup crushed San Marzano tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 4 oz fresh mozzarella, torn
- Fresh basil leaves
- Olive oil for drizzling
Instructions
- In a large mixing bowl, stir together warm water, honey, and yeast. Let sit for 5–10 minutes until foamy.
- Add olive oil, salt, whole wheat flour, and all-purpose flour. Mix until a dough forms.
- Knead on a lightly floured surface for about 8–10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise for 1 to 1.5 hours until doubled.
- Punch down and divide into two equal portions for two pizzas.
- Preheat oven to 500°F with a pizza stone inside (if available).
- Roll or stretch each dough portion into a 10–12 inch circle.
- Spread crushed tomatoes on each, sprinkle with salt and oregano, then top with mozzarella.
- Bake each pizza for 7–10 minutes until crust is golden and cheese is bubbly.
- Top with fresh basil and a drizzle of olive oil before serving.
Notes
- This dough makes two medium pizzas.
- For a crispier crust, pre-bake the dough for 2 minutes before adding toppings.
- Dough can be refrigerated overnight after rising for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 210
- Sugar: 3g
- Sodium: 340mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
