pin 9: whole wheat pizza dough

Pizza time! I have a pizza dough recipe I like (this honey wheat pizza crust),that I posted on my "Against the Grain" a few years ago, but I saw this recipe on Pinterest, and I thought it was worth a shot as I'm always looking for ways to make my favorite Friday meal healthier.

The Pin: 100% Whole Wheat Pizza Dough
The Verdict: Mixed:  Easy to make, insane amount of prep-time, super yummy crust.

Apparently I should read recipes more carefully because I planned to have this Friday, until I read that the dough should sit in the fridge for 24-72 hours. Yikes! That's crazy; this better be the best pizza dough ever. I made the dough Friday morning (late) and made the pizza for lunch on Saturday, so it sat in the fridge for the minimum time suggested.

Slight tweaks I made to the recipe: 

• I substituted honey for the white sugar
• After you take the dough out of the fridge, it should rise for an hour on the counter. My kitchen is usually cold, so I stuck it in a warm oven for 45 minutes.
• Sadly, I don't have a pizza stone, so I pre-baked the crust for 5 minutes before putting on the toppings. 
• Because I was just making 1 pizza (I halved the recipe), I didn't bother with the parchment paper, and instead just made the pizza on my pizza pan, but in hindsight, it would have been useful for faster clean up.

Crispiness:

On her blog, the author indicated that this pizza doesn't get "crispy," but I found mine got to a good crispness level.  Crispiness was an issue with my other recipe, but I had no such problems with this -- perhaps because I pre-baked the crust and/or didn't use the parchment paper? 

My sauce and toppings:
For my sauce I used the crushed tomato recipe (on the same blog post as the honey wheat crust) because it is still the best tasting sauce I've ever made. YUM. so easy. You should do it.

My go-to homemade pizza toppings are cheese, left over hamburger, and bell peppers, but this time I opted for basil leaves, turkey pepperoni & some left over bell peppers. I used mozzarella cheese (but I usually just use whatever I happen to have): I'm not a big cheese person, so her recipe called for way to much in my book. I probably used 1/2 a cup or so.

How does it compare to my Honey Wheat Crust?

• On the one hand, it has a lighter flavor (I taste more pizza than crust) and it was easier to get a crisper crust.
• On the other hand, I had to prepare the dough days in advance. LITERALLY (I'm really hung up on this).
• I think the 100% whole wheat is a better dough than the honey wheat, but not significantly better to win out over practicality. That said, if I plan ahead and just think to make the dough during a Scandal commercial break, I could make this a normal part of my menu.