- 1 cup tepid-warm water* (see notes for 1.5 cups water)
- 1 tbsp honey
- 2 tsp active dry yeast* (see notes for 3 teaspoons yeast)
- 2 tbsp olive oil
- 3 cups whole wheat flour* (see notes for additional flour if needed)
- 1 tsp salt
- *1 tsp optional seasonings of choice (garlic powder, oregano, basil, etc.)
- Add the yeast and honey to the warm water. Let sit for about five minutes so it can get nice and frothy.
- In a large bowl, combine the flour, salt, and any additional seasonings you’d like.
- Once the yeast is frothy, mix in the 2 tbsp olive oil and then pour the liquids into the flour mixture, stirring with a fork.
- After a couple of minutes, it will be impossible to continue stirring with the fork so continue kneading by hand either in the mixing bowl (if it is large enough) or on a floured flat service, for about 5-10 minutes. If it seems too dry, add 1-2 tablespoons of water. (You can also mix this in a standing mixer with a dough hook attached.)
- (From start to now, this process should take about 20 minutes.) Once it’s a smooth ball of dough, cover with a towel or plastic wrap and let sit for 1 hour. (It can also sit overnight, or up to 48 hours in the refrigerator.
- Whenever you’re ready to make pizza, just roll the dough out into two large or four small/medium crusts, add toppings of choice, and bake on 500 degrees fahrenheit for about 10 minutes.*For a soft top and crunchy bottom, create a thicker crust and cook for about 12-15 minutes.
**Update fall 2016** I’ve made this dozens of times, but as I’ve gotten more comfortable with dough, I have made some changes. Instead of 1 cup water, I recommend 1.5 cups for a softer crust, and you can even use up to 3 teaspoons (1 Tablespoon) yeast for more rise and fluff. With these changes, you will likely need an additional 1/4-cup to 1/3-cup flour during the kneading step.
- Prep Time: 1 hour 10 mins
- Cook Time: 8 mins
- Category: Bread, Entree, Lunch, Snack, Bento