Honey Wheat Pizza Dough

INGREDIENTS

• 1 lb. white whole wheat flour

• 1 lb. bread flour

• 2 3/4 cups warm water

• 1/2 oz. fresh yeast

• 1 1/2 oz. honey

• 1/2 tsp. salt

• 1 tbsp. olive oil

DIRECTIONS

Place warm water, honey, salt and yeast in a mixer with a dough hook. Allow yeast to dissolve in warm water for approximately 10 minutes. Mix on low speed, gradually add flours and continue to mix for 5 minutes. Add olive oil and continue to mix for another 3 minutes. Cover dough and allow to rest for 30 minutes. Divide dough into 4 portions, brush with oil, cover and place in refrigerator for 12 hours before using.* Allow dough to warm slightly at room temperature 60 to 90 minutes before rolling out. Serve with honey bottles on the side for drizzling over crust. *Dough should be allowed to rest in refrigerator for at least 12 hours, but if needed, immediately allow to rise at room temperature for 1 hour before using. When mixing dough, it should be slightly sticky but should be able to pull away from bowl; adjust water and flour to achieve desired consistency.