Whole Wheat Pizza Dough

2.5 tsp active dry yeast
1/4 cup warm water
1 tsp honey
3/4 cup cold water
1 Tbsp olive oil
1/2 tsp salt
2 3/4 to 3 cups whole wheat flour

In a large bowl stir together the yeast, warm water, and honey and set aside for 10 minutes until foamy.

Meanwhile, in a measuring cup, combine the cold water, oil, and salt. Add the cold water mixture to the yeast mixture and stir in the flour gradually. Beat the mixture, adding more flour as needed to make a soft but manageable dough. Knead the dough on a lightly floured surface for 5 – 10 minutes or until smooth and elastic.

Put the dough in a lightly greased bowl and turn to coat with grease. Let rise in a warm place for about 30 minutes or until doubled in bulk. Turn the oven on warm for a few minutes while you’re mixing the ingredients, then turn it back off. Place the dough in there for a perfect rise every time!

Roll into large circle on pizza pan and fold up the edges to make the crust. Poke a few holes in the dough with a fork to prevent bubbling. Bake at 450 for about 5-10 minutes to lightly cook the crust. Don’t fully cook it because you don’t want to overdo it when you add the toppings. I have found that pre-baking it like this for a few minutes before I add the toppings helps make it firmer and more pizza-like, not soggy like other recipes.


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