Whole Wheat Pizza Dough

250g AP Flour
125g Whole Wheat Flour
265g Water
7g Active Dry Yeast (or 5g Instant Yeast)
6g Salt
6g Olive Oil
6g Honey

Mix all ingredients using a paddle attachment (not dough hook) for one minute. Rest 5 minutes. Mix another minute.

With lightly oiled hands, shape into a smooth, tacky ball. Refrigerate immediately. The dough can be used after 6 hours, up to 3 days.

Pull from refrigerator 2 hours before use and divide accordingly. Form into tight balls, cover, and proof for 90 minutes. Unused dough can be returned to the refrigerator for 3 days, or frozen for 3 months.

Yield: Three pizza doughs, approx. 220g each