Wheat Pizza Dough

1 package yeast
1/4 cup warm water, plus 1 cup cool water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 tablespoon olive oil
pinch salt

Disolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.

Put the flour in a food processor or mixer.

Mix the 1 cup cool water with the olive oil and salt.

With the motor running, pour the olive oil mixture and the yeast slowly into the flour. Process until the dough forms a ball.

Transfer the dough to an oiled bowl, cover and let rise until double in bulk.

Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.

Roll or stretch each bowl of dough into a 7 to 8-inch circle. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired.

Audrey's little note: I like to use this dough for BBQ chicken pizza, and have fond memories of a mexican pizza Mom used to make when we were little using a wheat crust.

from: Cammi