Produces a thin, crisp pizza.
- 2 1/4 teaspoons dry rapid-rise yeast
- 2 tablespoon honey
- 1 1/2 cups lukewarm water
- 2 1/4 cups whole wheat flour
- 2 1/2 cups all-purpose flour
- 2 tablespoons ground flax seed, optional
- 2 teaspoons salt
- 2 tablespoons olive oil
Combine yeast, honey and warm water in a small bowl. Let sit for 5 or 6 minutes, or until mixture begins to foam. While yeast mixture is sitting, in a food processor add remaining ingredients. Pulse processor to combine all ingredients.
While the processor is on, carefully add the water/yeast mixture. 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 3-4 equal portions and roll each piece into a ball.
I always make two batches and combine the two dough portions in the oiled bowl. This allows me to have six-eight balls of dough at a time in the freezer waiting to be used.
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 14 minutes per pizza.