Overnight Whole Wheat Pizza Dough

This pizza recipe, Overnight Whole Wheat Pizza Dough, leans on warm water, instant yeast and honey. It makes 2 large pizzas and takes about 500 minutes.

• Yield 2 large pizzas
• Ready in 500 minutes
• Prep 490 minutes
• Cook 10 minutes

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 ( - you may need to use upwards of 6 or so, depending on how sticky the dough is)

Instructions

1. 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. Gradually add the flour until a soft dough is formed. Knead for 5-7 minutes (about 10 minutes if kneading by hand).
2. Transfer the dough to a large bowl lightly greased with cooking spray. Cover with lightly greased plastic wrap (or a lid, if the bowl has one) and refrigerate for 8-24 hours.
3. Remove the bowl 2-3 hours before making pizza. The dough should be at room temperature (it is really hard to roll it out if it is still chilled).
4. Lightly punch down the dough and shape it into pizzas, top with sauce and toppings and bake in a 475 or 500 degree oven on a preheated pizza stone or on a baking sheet (for an in-depth look at baking methods, here is a great tutorial).

Cool the loaf on a rack so the bottom does not steam.