Honey-Wheat Pizza Crust

I got this from a friend who is a pizza aficionado.  We really loved this crust!

This recipe will make 4 medium sized pizzas.  My friend said the dough freezes well, so you could make up a batch and freeze what you don't use.

Honey-Wheat Crust

2 T. yeast

3 C + 2 T water

6 C bread flour

3 C wheat flour

1/2 C. + 2T honey

2 T salt

1/2 C olive oil

Preheat oven to 450 degrees with your pizza stone inside (if you have one).  If you'll be using a cookie sheet you need to reduce the temperature to 375 degrees.

Dissolve yeast in water (105-110 degrees, too hot will kill yeast) and set aside for 5-10 mins.  Combine all other ingredients in bowl.  Add dissolved yeast and water.  Mix gradually on low.  Mix 2-3 mins until dough is smooth and elastic, don't overmix. Dough should be slightly tacky.

*The original recipe involves letting the dough double in size for about 2 hours, punching it down, then refrigerating overnight.  My friend does not do this and I think it was fantastic, maybe this extra step would make it out of this world!

Alright, so now cut your dough ball with a sharp knife into 4 even pieces.  Roll out your first pizza crust on an oiled counter into a round shape. Place dough on a cornmeal dusted pizza wheel (if you have one), or on cornmeal dusted cookie sheet and decorate your pizza. 

Bake on pizza stone for 10 mins. at 450 degrees, or on cookie sheet at 375 for 20 mins. or until crust is browned and cheese is bubbly.

Here are some ideas for toppings that we tried:

Hawaiian

Ragu Original pizza sauce

Canadian bacon

Pineapple tidbits

Shredded mozarella

BBQ Chicken

Sweet Baby Ray's Original BBQ sauce

Shredded italian seasoned chicken

finely cut purple onion

Shredded mozarella

Fresh Tomato and Basil

Bertolli Alfredo Sauce

Thinly sliced plum tomatoes (Roma)

Fresh Basil

Sliced mushrooms

Shredded mozarella