A few people asked me for the Whole Wheat Pizza Dough recipe that I used last month so...here goes. =)
1 T honey
1 cup less 1 1/2 T lukewarm water
2 1/2 t active dry yeast ( or 1 package)
2 1/2 c whole wheat flour, divided
4 t vital wheat gluten
1 t salt
3 T olive oil, divided
In a large bowl, mix honey and 1/3 c water. Sprinkle yeast and let sit undisturbed until yeast is foamy.
Meanwhile, mix together 2 c flour, wheat gluten and salt in another large bowl.
Once yeast is foamy, add remaining water and 2 T olive oil to yeast mixture. Pour in flour mixture and gently fold in with a spatula or bowl scraper until just combined. This will form a wet ball. Coat the bottom of another bowl with remaining oil. Transfer dough to this bowl, rolling it a bit in the oil to coat it. Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour. Dough will be very soft and sticky.
Lightly dust counter with about 1/4 c flour. Transfer dough to counter and roll lightly in flour. Dust your hand with flour to prevent sticking. Gently knead the dough, using remaining flour as needed, for about 1 minute. Put back in bowl and cover again for 30 minutes.
Transfer dough back to floured surface....you can add more flour if needed. Split dough in half and form 2 balls. Lightly knead each for about 30 seconds and reform balls.
You can now make your pizza crust. Just roll it out and have fun. Don't forget to flip it over a few times and sprinkle with flour to prevent sticking. It also helps to poke holes in the dough with a fork, all over, so that it doesn't rise while baking. I usually leave the edges alone so that it will puff up there.
You can also wrap in plastic wrap and put in fridge for 24 hours or the freezer for a month.
Sprinkling corn meal on your pizza stone helps to prevent sticking while baking.