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- Yields:
- 1 – 4
- Prep Time:
- 10 mins
- Total Time:
- 10 mins
- 2 c.
white whole-wheat flour
- 3/4 c.
warm water
- 2 tsp.
honey
- 1 1/2 tsp.
instant yeast
- 1 tsp.
kosher salt
- 2 tbsp.
plus 1/2 tsp olive oil, divided, plus more for greasing
Directions
-
- Step 1In stand mixer fitted with dough hook on low, mix flour, water, honey, yeast, salt, and 2 Tbsp oil until dough starts to come together, 2 min. Increase speed to medium-low and mix until dough is smooth, 4 to 5 min.
- Step 2Transfer dough to lightly oiled large bowl and drizzle with remaining 1/2 tsp oil and rub to coat. Cover with plastic wrap and let rise at room temp until doubled in size, about 1 hr., or refrigerate up to 2 days.
Per ¼ lb: About 286 cal, 9 g fat (1 g sat), 0 mg chol, 482 mg sodium, 40 g carb, 7 g fiber, 4 g sugar (3 g added sugar), 9 g protein
How To Grill Pizza Dough
- Heat grill to medium-high and prepare one side for direct heat and other side for indirect heat.
- Working on floured surface, shape 1 lb pizza dough (at room temp, if refrigerated) into 12- to 14-in. round and transfer to flour-dusted baking sheet. Brush top with 2 tsp olive oil.
- Grill dough, oiled side down, over direct heat, covered, until top begins to bubble and bottom is crisp, 2 to 4 minutes (use tongs to peek underneath).
- Brush top of dough with 2 tsp olive oil.
- Flip dough and grill over indirect heat, then top as desired. Grill, covered, until crust is cooked through and charred on bottom, 3 to 5 minutes (any cheese will melt during this time).
Why trust Women’s Health? The team of food experts in the WH kitchen develop, tweak, then cross-test each recipe (that means that every recipe is made—and tasted—at least twice!) before it’s ready for your kitchen.
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
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