“The Works” Pizza with Honey Wheat Crust

October 9, 2008 · 13 comments · Print This Post

in Dinner, Pizza

The Works: Waiting to be Cooked
Yes, that is in fact a jar of Newman’s Own Tomato and Basil in the above picture. I’m not ashamed. I think I get a pass for using store bought sauce for two reasons: 1. It’s manufactured by Paul Newman’s company and 2. I made my own pizza dough. Oh…ok…CK made it. Not wanting to eat at 10PM, I emailed him the recipe and asked him to “pretty please” make the dough while I bounced around on the T for my nightly hour long commute back to our apartment.

There were a few snafus, mainly he couldn’t find the yeast I “hide” on the refrigerator door, but by the time I arrived home the pizza dough was safely rising in its little pink bowl and I went to work as CK’s sous chef and prepped all of our toppings.

When my grandfather was still alive we had a weekly pizza night where we would gather as a family and make our dinner completely from scratch. The dough and sauce would be homemade, someone would slice all of the vegetables and pepperoni, and I would grate the cheese. To this day, grating cheese is still one of my favorite kitchen activities.

When it came time to stretch the dough, my grandmother had several different pizza pan shapes and sizes, and being a complete twit, I would only eat boring cheese pizza from a round pan. If someone made the cheese pizza in a square pan I wouldn’t touch it. Charming, right?

In the end, CK loved the Honey-Wheat Pizza Dough from the California Pizza Kitchen Family Cookbook. I was a little more ambivalent about the crust, but I definitely want to try making it again, perhaps with a different array of toppings.

The Works: Hot From the Oven

“The Works” Pizza with Honey Wheat Crust
Originally published in the
California Pizza Kitchen Family Cookbook

For the Honey-Wheat Pizza Dough:

1 teaspoon active dry yeast (not “quick rise” type)
1 cup + 1 tablespoon warm water (105º-110ºF)
1 cup unbleached bread flour
1 1/2 cups whole wheat flour
1 tablespoon + 2 teaspoons clover honey
1 teaspoon kosher salt
1 tablespoon + 1 teaspoon extra-virgin olive oil

For the Toppings:

6 tablespoons Marinara/Pizza sauce
7 ounces, grated (2 1/3 cups) mozzarella cheese
6 ounces, cooked and crumbed Italian sausage
1/2 cup sautéed white mushrooms
1/2 small, thinly sliced onion
32 (about 8 ounces) pepperoni slices
1/2 cup sliced black olives
1 small, cut into 1/4-inch rings green bell pepper

Toppings Map

In a small bowl dissolve the yeast in the water. Make sure the water is not too hot, or this will kill the yeast and prevent the dough from rising.

If using a stand mixer, use the paddle attachment because the dough hook will not mix this size batch efficiently. In the mixing bowl, combine the flour, honey, salt, and 1 tablespoon of the olive oil and stir by hand just to distribute. Add the dissolved yeast and place the bowl and paddle on the mixer. Start mixing on the lowest speed to mix. Increase the speed slightly and mix for 2 to 3 minutes, until the dough is smooth and elastic. Do not over-knead, as this will build up too much gluten and make the dough difficult to shape.

Place the remaining teaspoon of oil in a 1-quart mixing bowl and spread it with your fingertips. Place the dough ball in the bowl, move it around the oil, then turn it over so that the oiled side is facing upward. Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in bulk, 1 1/2 to 2 hours. (Note: I used the dough at this point. There are optional instructions in the cookbook for punching the dough down and refrigerating over night again but I chose not to follow them).

Place a seasoned pizza stone in the middle of your oven and preheat to 450ºF, at least 30 minutes.

Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. (Note: I don’t own such a thing so I made my pizza on a large cutting board).

Spread the sauce to within 1 inch of the outer edge of the dough. Reserve 1/3 cup of mozzarella and distribute the rest over the sace to within 1/2 inch of the outer edge of the dough.

In this order, distribute the topping ingredients over the mozzarella: crumbled sausage, mushrooms, onion, pepperoni, black olives, and bell pepper. Finish by sprinkling the remaining 1/2 cup of mozzarella over the entire pizza.

Transfer the pizza to the oven and bake for 10 to 15 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly. Slice and serve.

The Works

{ 13 comments… read them below or add one }

1 RecipeGirl October 9, 2008 at 9:13 am

This is looking terribly delicious. I might have to have Pizza Night this Friday night!

Hour long commute… you poor dear! That sounds dreadful. At least you get to read books and things, right?


2 Megan October 9, 2008 at 9:17 am

Wow! I would rather have this pizza than take-out any day!


3 robin @ caviar and codfish October 9, 2008 at 10:28 am

Well it sure looks good.

And love the “hide” in quotes – Jimmy is always accusing me of “hiding” things in the kitchen… like that peeler that I “hide” in the kitchen tool drawer.

We’ve also been trying to make quick take-out-style meals instead of actually ordering out. It’s really quite fun.

Will have to try this one – maybe with some fall-inspired toppings.


4 zestycook October 9, 2008 at 10:33 am

ERIN – this sounds amazing….. sign me up I would love to have a piece of that pizza… i am starving!


5 Lys October 9, 2008 at 10:45 am

Oh that looks so good Erin! I have to admit, I have yet to make a homemade pizza. Dough has been one of those “Do I DARE” type activities.


6 A Mom Anonymous October 9, 2008 at 11:17 am

Ok, you come to my house and grate cheese for me. It is one of my least favorite kitchen activities! But I’m too cheap to buy pre-grated cheese. And it tastes funny anyway.
We have MYOPN here about once per week. My 7 year old DS always tells me that my pizza is better than ANY pizza anywhere and it’s his absolute favorite thing on earth to eat. I make my dough in my bread machine though and have tried several different recipes as well as methods (thin crust, Chicago style, etc.) of pizzas. I’ll have to give your dough recipe a whirl! Maybe this Friday, since it’s already MYOPN again! Last Friday my friend thought I was nuts to let 4 little kids all make their own. They got sauce everywhere, cheese everywhere but oh well. They had fun!


7 wummy October 9, 2008 at 11:54 am

The grating of the cheese I remember well my knuckles hurt for a week after I grated them.
Sunday night pizza was the best food day of the week!!
Dad always did the peperoni himself. Gram would do the dough. The cheese was for us children to do. What a memory!!


8 Nicole October 9, 2008 at 1:36 pm

What? No pizza peel?? 🙂
I love my pizza peel, but after buying it realized that the back of a sheet pan works just as well for sliding pizza and breads into the oven. It does, however, make it a lot easier to get the pizza back out of the oven. But still, not as necessary as I one thought!
Your pizza looks great!


9 sharon October 9, 2008 at 2:13 pm

That’s one gorgeous looking pizza! I usually make my own dough as well and cheat on the sauce. I had no idea CPK had a cookbook so I’ll have to go check it out!


10 EB October 9, 2008 at 6:25 pm

Oh wow. That looks delicious! My father actually used to make us homemade pizza all the time when I was growing up. I’d forgotten about that memory. Thanks for the reminder.


11 Erin October 9, 2008 at 6:36 pm

Hey — a cookbook I actually own! Love this book & CPK’s pizza (both homemade, store bought, and in their restaurants).


12 Nithya October 11, 2008 at 1:12 pm

So glad to have found your blog – everything looks delicious! I’ve never attempted homemade pizza dough but have made pizza at home with “fresh” store bought dough. How do you get it to stretch out and shape properly? Mine always seems to shrink back its original size/shape like elastic.


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