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Colorado style pizza with honey on the side

Colorado-Style Pizza

A homemade Colorado-inspired mountain pizza with a honey-sweetened wheat crust, a tall hand-rolled edge, hearty meat and vegetable toppings, plenty of mozzarella, and extra honey for the crust.
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Prep Time 25 minutes
Cook Time 18 minutes
Rise Time 1 hour
Total Time 1 hour 43 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, Colorado
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Honey Wheat Pizza Dough
  • 1 cup warm water about 105–110°F
  • 2.25 tsp active dry yeast 1 standard packet
  • 2 tbsp honey plus more for serving
  • 2 tbsp olive oil
  • 1.5 cups bread flour plus more as needed
  • 1 cup whole wheat flour
  • 1 tsp fine sea salt
Pizza Sauce
  • 1 cup crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp honey optional, for a gently sweet sauce
  • 0.25 tsp salt or to taste
Toppings
  • 2.5 cups whole-milk mozzarella cheese shredded
  • 4 oz Italian sausage cooked and crumbled
  • 2 oz pepperoni
  • 0.5 cup mushrooms thinly sliced
  • 0.5 cup green bell pepper thinly sliced
  • 0.25 cup red onion thinly sliced
  • 2 tbsp grated Parmesan cheese
  • 2-3 tbsp honey for drizzling or dipping the crust

Equipment

  • Mixing bowls
  • Large baking sheet or pizza pan
  • Skillet
  • Rolling Pin

Method
 

  1. Stir warm water, yeast, and 1 tablespoon honey together in a large bowl. Let stand 5–10 minutes until lightly foamy.
  2. Add the remaining 1 tablespoon honey, olive oil, bread flour, whole wheat flour, and salt. Mix until a shaggy dough forms, then knead 7–9 minutes until smooth and elastic, adding a little extra bread flour only if very sticky.
  3. Place the dough in a lightly oiled bowl, cover, and let rise about 60 minutes, or until roughly doubled.
  4. Meanwhile, stir crushed tomatoes, tomato paste, oregano, garlic powder, onion powder, optional honey, and salt together. Cook the Italian sausage in a skillet until browned and fully cooked, then drain well.
  5. Preheat the oven to 475°F (245°C). Lightly oil a large pizza pan or heavy baking sheet.
  6. Press or roll the dough into a 13- to 14-inch round. Leave extra dough around the perimeter and roll the outer edge inward to create a tall, thick rim; pinch at intervals to give the edge a rustic mountain-like shape.
  7. Spread sauce over the center without covering the raised rim. Add about half the mozzarella, then sausage, pepperoni, mushrooms, bell pepper, and red onion. Finish with the remaining mozzarella and Parmesan.
  8. Bake 16–18 minutes, until the center is cooked through, the cheese is bubbling, and the high crust is deeply golden. Rest 5 minutes before slicing.
  9. Serve hot with honey on the side. Drizzle or dip the thick outer crust in honey after the savory portion of each slice is eaten.

Nutrition

Calories: 510kcalCarbohydrates: 52gProtein: 22gFat: 24gSaturated Fat: 10gCholesterol: 55mgSodium: 920mgFiber: 4gSugar: 9gVitamin A: 12IUVitamin C: 18mgCalcium: 28mgIron: 16mg

Notes

For the best structure, keep wet toppings well drained and avoid overloading the very center. The 60-minute rise is included in total time. Extra honey is intended for the baked outer crust, not for pouring over the entire pizza unless desired.

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