Whole Wheat Pizza Dough

16 Servings

• 1½ cups warm water
• 1 tablespoon active dry yeast
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 3½ cups whole wheat flour

Whisk the warm water, yeast, and honey together in the bowl of a stand mixer fitted with a dough hook attachment. Cover and allow to rest for 5 minutes or until foamy on top.

Add the olive oil, salt, and flour. Beat on low speed for 3 minutes. Turn the dough out onto a lightly floured surface. It will be slightly tacky to the touch. With lightly floured hands, knead the dough for 5 minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed if needed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

Lightly oil a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2 hours or until double in size.

When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. If not using immediately, put each dough ball into a lightly oiled storage bag and store in the refrigerator until ready to use. If not making 2 pizzas, freeze half of the dough for another time. Allow the dough to come to room temperature before stretching/rolling it into a 12 inch circle.

Note: The 16 servings means two pizzas cut into 8 slices each.

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