My tried and true recipe that I've used for years - we love it!
- 1 3/4 cups whole wheat flour
- 1 3/4 cups all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 tablespoons ground flax seed, optional
- 1 teaspoon salt
- 1 package dry rapid-rise yeast (or 2 tsp)
- 1 1/4 cups lukewarm water
Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade.
Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
Divide dough into 2 equal portions and roll each piece into a ball.
Option 1 for Freezing: Wrap individually in plastic wrap, place in freezer safe bag and freeze till ready to use. When ready to use thaw ball of dough in fridge over night.
Option 2 for "Ready to Use": Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight.
Bring the dough to room temperature before proceeding.
On a floured board roll and stretch each piece of dough into a 10-12-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
Preheat oven to 450 degrees F. and bake 10 to 12 minutes per pizza.