Pizza Dough

I like to make the dough, and let it rise for 2-3 days in the fridge before I use it. This gives the dough more flavor. I also usually make a double batch and let my big mixer do most of the kneeding.

1 T yeast	1 T extra-virgin olive oil
1 C lukewarm water	2 C whole wheat flour
1 T honey	1/2 C gluten flour
1/2 t seasalt

Combine 1/2 C water and honey in a large bowl, stir until honey is disolved. Add yeast and stir gently. Set aside for 10 minutes.

Add oil and salt and remaining water to yeast mixture. Add flour a little at a time (start with gluten, then add wheat). Kneed 10-12 minutes. Form into ball, and place in oiled bowl. Rub oil on top, cover and let rest 30 minutes to 2 hours (or, place in fridge for up to 2 days) until doubled.

Preheat oven to 350 degrees. Stretch out dough to desired shape. Can prebake 10-12 minutes before adding sauce, cheese and toppings.

Or, if have pizza screen, put on sauce, cheese and toppings before baking and bake for 450 degrees for 10-12 minutes.