Whole-Wheat Pizza Crust

Some days you just want pizza.  Right?  But instead of forking over $25 for delivery or heading to your local pizza & beer pub (and drinking as many calories as you ate), make your own, get creative and find your inner "pizza-bra".      Makes 1-10"x15" baking sheet

1 cup warm water (between 80 and 110F)

1 teaspoon baker's yeast

1 tablespoon raw, local honey

1 tablespoon extra-virgin olive oil

½ teaspoon sea salt

2 ½ cups whole-wheat flour

1. In a medium mixing-bowl, add yeast to warm water then wait
a few minutes for yeast to activate.

2. Add all other ingredients, in the order they are listed and combine.  After most flour has been incorporated, begin using hands to knead the dough into a ball.  Dough should be slightly sticky and moist. If clumpy and dry, add 1 tablespoon of water at a time until all dough sticks together but does not become so sticky that it most of it is left on your hands and the bowl.

3. Once you've found the perfect water/flour dough balance, knead a few times and form into a ball.  Leave in mixing bowl, covered with a breathable material for about 1 hour to rise.

4. Preheat oven to 450F.

5. After dough has doubled in size, spread over a generously oiled 10" x 15" rimmed baking-sheet.  Top with whatever suits your fancy and bake for 10-15 minutes.
 Picture
Time-Saver Tool Tips
-Use same tablespoon to measure oil and honey - measuring oil first so honey is easier to get out!
-If you have a pizza stone, use it!
-Your hands are the best tool in this recipe
Picture
Ingredient Insight
-For a softer, doughier crust, I like to use Bob's Red Mill 100% whole-wheat pastry flour.  I generally do a 1 & 1 1/2 cup split or 50/50.
-Do not leave honey and yeast in direct contact with each other for an extended period of time.  It has been noted that raw honey may kill the yeast, resulting in a poor rise and dense crust.
-Depending on the age and vitality of your yeast and the temperature of your house, it may take more or less time for dough to double in size.  I leave the dough near a heater vent or on top the oven to speed up the process...