Ingredients
- 4 1/2 t. (2 envelopes) active, dry yeast
- 1 c. warm water
- 2 T. honey
- 2 T. olive oil
- 1 t. salt
- 2 1/2 c. whole-wheat flour
Preparation
Step 1
In the bowl of a stand mixer with a dough hook attachment, sprinkle the yeast over the warm water. Add the honey. Stir and let stand for 10 minutes. Then stir in the oil and salt. Slowly add the flour, 1/4 cup at a time. Beat on low speed just until dough is mixed and pulls away from the sides of the bowl to form a sticky ball.
Shape into a smooth ball with your hands by tucking the dough under several times. Coat the mixing bowl with some additional olive oil and place the dough back in the bowl. Cover and let rise for about 90 minutes, or until doubled.
Preheat the oven to 425 degrees.
Divide the dough into two parts. Place dough balls on 2 baking sheets coated with olive oil or sprinkled with cornmeal. Roll each into a 12″ circle.
Top each crust with sauce, cheese, and topppings.
Slide into the oven and bake the pizzas at 425 degrees for 10-12 minutes (rotating pans halfway through, if needed) until the cheese and crust are a light golden brown.