From Mel's Kitchen cafe. This is our all-time favorite pizza dough recipe. We like it even better then this one. I rarely remember to make this the night before, but I do usually make it in the morning and let it rise in the fridge until about 3pm, then take it out to come to room temp.
INGREDIENTS:
2 1/2 cups warm water
1 tablespoon instant yeast
1/4 cup honey
1 tablespoon oil
1 tablespoon salt
5 or more cups whole wheat flour (see note above – you may need to use upwards of 6 or so, depending on how sticky the dough is)
DIRECTIONS:
In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, combine the water, yeast, honey, oil and salt. Add the flour 1 cup at at time until a soft dough is formed. Knead for 5-7 minutes (about 10 minutes if kneading by hand). The dough should be soft and smooth after kneading and shouldn’t leave a sticky residue on your fingers – but take care not to overflour so it is stiff.
Remove dough from bowl and shape dough on lightly floured counter into a ball.
Transfer the dough to a large bowl lightly greased with cooking spray. Cover with lightly greased plastic wrap (and a lid, if the bowl has one) and refrigerate for 8-24 hours.
Remove the bowl 2-3 hours before making pizza to let it come to room temperature.
Preheat oven (or grill) and pizza stone to 500 degrees.
Lightly punch down the dough. Cut the dough into 2-3 equal size portions, then shape into pizzas. We prefer a thinner crust and usually make 3 pizzas with this recipe. Place rolled out crust on an inverted cookie sheet or a pizza peel covered with cornmeal. Add sauce and toppings and cheese and bake at 475 or 500 degrees for 10-15 minutes in the oven, maybe less on the grill. Keep an close eye on it when grilling. The grill with the pizza stone can sometimes get even hotter then 500 degrees and cook the crust extra fast.
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