3-1/2 cups bread flour
1 cup whole wheat flour
5 teaspoons quick-rise yeast
1-1/2 teaspoons kosher salt
1 teaspoon honey
1-1/2 to 1-2/3 cups warm water (120° to 130°)
Directions
Place the flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough.
Turn dough onto floured surface; shape into a ball. Cover and let rest 10 minutes. Divide dough into quarters. Use immediately or freeze for later use. Yield: 2 pounds (enough for 4 pizzas).
To make pizza: Grease a 12-in. pizza pan; sprinkle with cornmeal. On a lightly floured surface, stretch and shape one portion of dough to form a 12-in. crust; transfer to prepared pan. Top as desired. Bake at 450° for 15-20 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.
I had to make a change on this recipe. I thought I had wheat flour, and I did, but it was too old to use.... so I substituted all-purpose flour for the wheat flour. This recipe also says to divide the dough into 4 pieces. I just divided it into 2 pieces and made one pizza out of half and froze the other half. (Justin was afraid there wouldn't be anything for me to eat if I just made a 12 inch pizza like the recipe called for.:)) The dough had a good flavor and texture. I really like the fact that it makes extra that can be used again another time.
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