Easy Whole Wheat Pizza Dough

Make and Rest the Dough

1. Mix the dough: In a large mixing bowl, whisk together the whole wheat flour, yeast, and salt. Pour in the warm water, olive oil, and honey (if using). Stir with a wooden spoon until a shaggy dough starts to come together.
2. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth. Shape the dough into a ball. (Alternatively, knead the dough in a stand mixer fitted with the dough hook on low speed for about 4 minutes.)
3. Let the dough rise: Lightly grease the mixing bowl with olive oil and set the ball of dough in the bowl. Cover and leave it in a warm spot to rise for 30 to 45 minutes, or until nearly doubled in size.

Top, Bake, and Enjoy!

1. Get ready to bake: Preheat your oven to 500°F. If you’re using a pizza peel, place a pizza stone on a rack in the oven to preheat.
2. Prevent sticking. If you’re using a pizza peel, lightly dust with all purpose flour and cornmeal. Or coat a baking sheet or large cast iron skillet with a thin layer of olive oil.
3. Stretch the dough. Set the dough on your chosen surface and stretch into a circle about 12 to 14-inch in diameter. (Alternatively, divide the dough in half for two smaller pizzas.) With the palms of your hands, press the dough outward from the center into a rough circle. You can pull and stretch the dough from the edges to spread the dough further. To form the crust, leave the edges of the dough slightly thicker than the middle.
4. Add the toppings: Brush the top of the dough lightly with olive oil. Add your favorite sauce and toppings.
5. Reduce the oven temperature to 450°F and bake. If you’re using a pizza peel, carefully shimmy it and slide the pizza off onto the baking stone. Bake for 16 to 18 minutes, or until the crust is golden brown and the toppings are cooked. For a cast iron or baking sheet, set in your oven and bake for 20 to 25 minutes.
6. Slice and serve: Transfer the pizza onto a cutting board or pizza plate. Slice and serve.