whole wheat pizza dough recipe

whole wheat pizza dough recipe
3 1/2 cups whole wheat flour
1 1/2 cups warm water (approx 110 degrees)
2 teaspoons of honey
1 tablespoon of active dry yeast
1 teaspoon of table salt
1 tablespoon of extra virgin olive oil

In large bowl, dissolve the honey in the warm water sprinkle the red star yeast over top and let sit for about 10 minutes. I recommend Red star yeast but any active dry yeast will do.
Mix the extra virgin olive oil and salt into the yeast mixture, then mix in the 3 1/2 cups of whole wheat flour until the pizza dough starts to come together, dump the pizza dough onto a whole wheat floured surface and knead and fold the pizza dough until the pizza dough becomes smooth about 3 to 5 minutes.(if the pizza dough is to sticky you may have to add a little more flour, if the pizza dough is to dry you may have to add a little more water) place the pizza dough ball into an oiled bowl and rotate the pizza dough to coat the entire surface. Cover the bowl loosely with a towel and let stand in a warm place for about an hour.(I fill a small sauce pan with hot water about half way and place the covered bowl on top of the sauce pan to help it rise, the dough should almost double in size.
After about 1 hour dump the pizza dough back onto a floured surface and cut in half for 2 thin crust pizzas. If you plan on using the pizza dough for another day wrap the pizza dough balls in saran wrap and place into refrigerator, if you plan on using the pizza dough right away roll the pizza dough into tight balls and let sit and rise another 35-45 minutes.
If cooking the dough right away you will want to pre heat the oven between 400 to 425 degrees F. Smash the pizza dough down onto the floured surface with hands making a flatter round dough ball then roll it out with a rolling pin until you reach the desired size, if the pizza dough is not to sticky you can drape it over your 2 fists and gently pull the pizza dough while rotating it to make a super thin crust pizza (16") but be careful not to rip the pizza dough. If the pizza dough is to sticky place the pizza dough onto a well oiled pan and form from the middle out, if you are trying to cut out some oil you may use corn meal on the pizza pan to keep from sticking.
If you prefer a crispier crust I recommend baking the crust by itself for about 5 minutes before putting the sauce and toppings on, also you may want to poke some small holes in your pizza crust before and during the 5 minute baking process to help eliminate air bubbles, I recommend baking your pizza on a preheated pizza stone or a nonstick pizza pan (Oneida makes a good nonstick pizza pan but any will do, I bought mine from amazon.com)
After you have pre baked your pizza crust add you favorite pizza sauce toppings and cheese and bake approximately 10 to 14 minutes or until your crust is is golden brown and or your cheese is melted(for crispier crust you may bake your pizza crust a little longer).
Fire your local pizza place for the night and enjoy your very own authentic pizza.