Ingredients
1cupwater,heated to 110 degrees F
1tbsphoney,or sugar
1tbspextra virgin olive oil
2¼tsprapid-rise yeast,or instant yeast
2¾cupswhite whole wheat flour,(345 grams), or regular whole wheat flour
¼cupParmesan cheese,grated
1tspfine salt
1cuppizza sauce,or one 32-oz can whole tomatoes, drained and crushed by hand
3cupslow-moisture part-skim mozzarella cheese,shredded
additional toppings,as desired
Preparation
Preheat the oven to 500 degrees F with a rack in the upper third of the oven.
Whisk water, honey, oil, and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
Pulse flour, Parmesan, and salt in a food processor until combined. While running the food processor, slowly pour in the water mixture and process for about 1 minute until shaggy ball forms.
Dump the dough onto a floured work surface and quickly knead the dough a few times until it comes together. Halve the dough.
On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible.
Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil.
Add half of the pizza sauce or crushed tomatoes with the liquid squeezed out as much as possible. Sprinkle with half of the cheese and any other desired toppings.
Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings.
Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.
