Ingredients
Equipment
Method
Make the dough
- Remove the insert pan from your bread machine. Add the warm water, honey, and yeast. Stir gently.Cover the top with plastic wrap and leave it for 5 to 10 minutes.
- After 5 to 10 minutes you should see bubbles and foam across the surface. That means your yeast is active.If it is flat, discard the mixture and begin again with fresh yeast.
- Once the yeast is ready, add the olive oil, Italian seasoning, and wholewheat flour.Make a small dent or well in the top of the flour and place the salt inside.Cover with surrounding flour so the salt does not touch the yeast mixture too early (see video).
- Insert the pan back into the bread machine. Select the Dough cycle.Most bread machine dough cycles take about an hour and a half.
Make the pizzas
- Once the dough cycle is finished, the dough does not need a long second rise, nor do you need to pre-bake.Tip the dough out of the bread machine.
- Roll into a pizza shape on parchment paper (or roll into a ball and save for later in fridge or freezer).
- Top however you like and bake at 400°F for 15 to 20 minutes until cooked and golden.
Video
Notes
- Add a sprinkle of garlic powder to the dough for extra flavor.
- Use half white flour and half wholewheat for a softer crust.
- Brush the edges with olive oil before baking for a golden finish.
Storage
- Store leftover baked pizza in the fridge for up to three days.
- Reheat in the oven at 300°F or in the air fryer.
- Freeze raw dough for up to two months.
Nutrition information is automatically calculated, so should only be used as an approximation.