Whole Wheat Pizza Dough

Yields
1-2 pizzas

Ingredients

• 1 cup warm* water

• 21/4 teaspoons (1 packet) active dry yeast

• 21/3 cups white whole wheat flour

• 2 tablespoons honey

• 1 tablespoon extra-virgin olive oil

• 11/2 teaspoons salt

• 3 tablespoons cornmeal

Directions

• Add warm water (105-115 degrees) to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.

• Turn the mixer on to low speed, and add gradually flour, honey, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.

• Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I setmine by the window) and let it rise for 30-45 minutes until the dough has nearly doubled in size.

• Preheat oven to 450 degrees F.  Turn the dough onto a floured surface,and roll the dough into a 12- to 14-inch round for a thick-crusted pizza.  (Or cut the dough in half, and roll it into two 12-inch rounds for two thin crust pizzas.)  Sprinkle a baking sheet or pizza stone evenly with the cornmeal, then place the dough on the baking sheet.

• Top the dough with your desired sauce and toppings.  (And for extra-golden crust, brush the crust with an extra few teaspoons of olive oil or butter.)

• Forthick crust, bake for 16-18 minutes, or until the crust is golden brown and the toppings are melted and cooked. For the (two) thin crusts, bake for 14-16 minutes, or until the crust is golden brown and the toppings are melted and cooked.

Notes

Try this dough with my favorite Chicken and Caramelized Onion Pizza!