Honey Wheat Pizza Dough

I don’t always crave pizza (I am more of a dessert kinda gal) but when I do, I want a thin honey wheat crust. The crust is my FAVORITE part. I have never made pizza dough by myself before, so I had to do some research on the Internet to find out which ingredients and quantities were best to create a super thin and crunchy crust. Today I will focus on making the crust, how to assemble and bake your pizza. I will do another post on different toppings later. I made this dough in the morning and then used it that night. I have read that you can leave the dough in the refrigerator overnight and then use it the next day. I am not sure what kind of difference this will make to the final product. I was very pleased with the results last night.

Makes 4 9-inch pizzas

Ingredients:

1 package yeast
1/4 cup warm water, plus1 cup cool water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 tablespoon olive oil
Pinch salt

To make the dough:

1. Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
2. Put the flour in a food processor.
3. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball on the blade.
4. Transfer the dough to an oiled bowl, cover and let rise until double in bulk (about an hour). Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.

To make the pizza:
1. Heat the oven to 500*.
2. Roll or stretch each ball of dough into a 7 to 8-inch circle or any shape (ours were more oval).
3. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired. tomato (I suggest san marzano tomatoes), low fat mozzarella cheese, ricotta, basil leaves, chicken sausage, pesto, etc
4. Bake for 12-15 minutes until you see that the cheese is bubbling and the crust is golden brown.