Jeannette's Nearly Whole Wheat Pizza Dough

Jeannette's Nearly Whole Wheat Pizza Dough

Ingredients:
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking

Directions:
Blend salt, warm water and honey for one minute.
Add yeast and blend two minutes more, until well incorporated.
Let stand five minutes.
With mixer, blend olive oil and one cup of flour until smooth.
Change to dough hooks and add remaining flour, combine until a wet dough ball forms in bowl.
Dust kneading surface with flour and turn out dough.
Knead for about five minutes until dough is the texture of a baby bottom (soft and slightly firm).
Will be a little tacky, not messy sticky.
Coat a 1 gallon Ziploc baggie with cooking spray (or olive oil), zip up dough and toss it in the fridge all day.
Preparation: Let dough return to room temperature and punch it down.
Roll out and make a pizza!
I like it thin and cooked in the BBQ -- Try <A HREF="/recipes/recipe.phtml?recipe_id=18874">Pizza in the BBQ</A>!