1 T. honey
1 package dry yeast (about 2 1/4 tsp.)
1 C. warm water (100-110F)
2 C. whole-wheat flour – divided
1 C. all-purpose flour
1 tsp. olive oil
1/4 tsp. salt

Dissolve honey and yeast in warm water in the large bowl of your mixer. Let stand 5 minutes until yeast has “bloomed”. Add 1 3/4 C. whole-wheat flour, 1 C. all-purpose flour, oil, and salt. Mix with the paddle attachement of the mixer to form a soft dough. Attach the dough hook to the mixer. Knead on medium speed for 10-15 minutes until dough is elastic and will form a “window-pane” when stretched. Add remaining whole-wheat flour while kneading to prevent dough from sticking too much to the bottom of the mixing bowl. Place dough in a large bowl coated with an additional tsp. olive oil. Turn the dough to coat the top. Cover dough with a clean towel and let rise in a warm place (~85F) 1 hour or until doubled in size. Turn oven on to 500F. Make sure your pizza stone is on the bottom rack [if you use a cookie sheet; preheat oven to 400F]. Punch dough down, cover, and let rest 5 minutes. Divide dough in half. Make each half into a ball. Flatten ball into a circle and strech dough until you have a circle about 12″ in diameter. Bake entire pizza in preheated oven for 5-10 minutes; until dough is golden on the bottom and cheese is bubbling.

Yield: 2 12″ pizza crusts
Each Crust:
Calories: 650
Fat: 4.9g
Fiber: 14.7g