Ingredients
1cupwarm water
2¼tspactive dry yeast
2⅓cupswhite whole wheat flour
2tbsphoney
1tbspextra-virgin olive oil
1½tspsalt
3tbspcornmeal
Preparation
Add the warm water to the bowl of a stand mixer with the dough attachment, then sprinkle the yeast on top of the water.
Give the yeast a quick stir to mix it in with the water.
Let it sit for 5 to 10 minutes until the yeast is foamy.
Turn the mixer onto low speed, then gradually add the flour, honey, olive oil and salt.
Increase speed to medium-low, then continue mixing the dough for 5 minutes.
Remove the dough from the mixing bowl, then use hands to shape it into a ball.
Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl. Cover it with a damp towel.
Place in a warm location, then let it rise for 30 to 45 minutes until the dough has nearly doubled in size.
Preheat the oven to 450 degrees F.
Turn the dough onto a floured surface, then roll the dough into a 12 to 14-inch round for a thick-crusted pizza.
Sprinkle a baking sheet or pizza stone evenly with the cornmeal, then place the dough on the baking sheet.
Top the dough with desired sauce and toppings, then brush the crust with an extra few teaspoons of olive oil or butter.
Bake for 16 to 18 minutes, or until the crust is golden brown and the toppings are melted and cooked.
Serve warm, and enjoy!
