This is a fairly quick way to make wholesome whole grain pizza dough.
1 1/4 C of hot water
2 1/2 tsp honey
1 pkg of active dry yeast
2 cups King Arthur whole wheat flour (bread)
1 cup all purpose white wheat flour
1/2 c olive oil
pinch of sea salt
In large bowl mix whole wheat flour and active yeast package.
While adding your hot water, stir with a wooden spoon. Add in your salt, and olive oil while continuing to stir.
HINT: Keep your spoon wet while stirring will prevent dough from sticking. Keep a small bowl of warm water to submerge your spoon in.
If your mix is too sticky add a tiny amount of the white flour until it is formable, yet still sticky.
Balance it to the desired consistency by slowly adding 1 teaspoon of water or flour at a time until you get a nice sticky ball.
Use some of your flour to prep a work surface to form your dough. Do not knead your dough ball just yet, you will need it to rest for a half an hour.
Once the dough has rested dip your dry hands into the white flour and flatten your dough out and then fold your dough out. This process is done by pressing your dough out then folding the top corners in and then the sides. If you have a favorite way to fold your dough then you may choose to use that method.
Cover your dough and let it rest another 30 minutes.
Your dough will now be ready to knead (you will want to have wet hands for this process.)
Knead your dough for about 5 minutes. If it gets too tight it will need to rest. You want to accomplish a nice wet, sticky, elastic dough.
Form dough into a loose ball and place into a well oiled metal bowl and place in a warm dry place. A cupboard, oven with light on, or pantry work well. Let it sit until it has risen about 1-1/2 it's original size. This should take about an hour.
Separate your dough and form into dough balls and allow for a second rise. This should only take about 20 minutes.
You can now freeze or use your whole grain pizza dough.