100% Whole Wheat Pizza Crust

100% Whole Wheat Pizza Crust
Adapted fromĀ Two Peas and Their Pod

Ingredients:
2 cups warm water (110 degrees F)
1-1/2 Tbsp. (or 2 pkts) of active dry yeast
2 tsp. sugar
2-1/2 cups whole wheat flour
2-1/2 cups whole wheat pastry flour
2 Tbsp. extra virgin olive oil
2 Tbsp. honey
1 Tbsp. Kosher salt

In the bowl of a stand mixer, combine the water and sugar. Sprinkle the yeast over the top of the water and let sit for 3-5 minutes.

Add the remaining ingredients to the bowl of the mixer. Using the dough hook, mix on low until the ingredients are well combined and the dough has been allowed to kneed, about 3-5 minutes.

Remove the dough, form into a ball, and place in a covered bowl in a warm, draft-free place. If I am baking anything in the oven, I usually cover the mixer bowl with a towel and set it on the stove top. Allow to rise for 60-90 minutes or until the dough begins to "flatten" on top.

Form into two equal balls of dough. At this point, the dough can be rolled out to be used immediately for a pizza or frozen. If freezing, wrap in plastic wrap and then place in a freezer ziploc bag. Remove from the freezer and allow to thaw at room temperature for 3-4 hours (or overnight in the refrigerator) when ready to use.