Honey-Wheat Pizza Dough

Honey-Wheat Pizza Dough

1 t. Yeast

1/2 C. plus one t. warm water (105-110 degrees)

1/2 C. Flour

1 C. Whole wheat flour

5 t. Honey, plus 1 t. to proof the yeast

1 t. Salt

1 T. Extra virgin olive oil plus 1 t. for coating

To make the dough:  Dissolve the yeast in the water and 1 t. honey and set aside for 5 to 10 minutes.  Be sure that the water is not hot; temperatures of 120 degrees and above will kill the yeast and your dough will not rise.  This is called "proofing".

If using an upright electric mixer such as a Kitchenaid, use the mixing paddle attachment because the batch size is too small for the dough hook unless you double the recipe.  Combine all other ingredients (except the additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl.  (Do not pour the salt directly into the yeast water because this would kill some of the yeast.  Mix at low speed for 2-3 minutes until the dough is smooth and elastic.  Over mixing will produce tough, rubbery dough.  Press onto oiled cookie sheet or pizza pan and coat with remaining 1 t. olive oil.

I cook my pizza crust on a charcoal grill for more flavor.  Pesto makes a great sauce for this pizza.  I like to use fresh mozzarella cheese, fresh vegi's, garlic and any meat or shrimp.  Bake until done and top with fresh basil and a sprinkle of oregano.  Enjoy!