CPK- Honey Wheat Pizza Dough

This pizza crust is from California Pizza Kitchen, and I always get this crust option when going there. It has an almost nutty taste, and is so delicious. I used this crust when I made the Holiday Leftover Pizza, but could it be made with any pizza recipe.

Honey-Wheat Pizza Dough:

• 1 teaspoon active dry yeast
• 1 cup plus 1 tablespoon warm water (105º-110ºF)
• 1 cup unbleached flour
• 1 1/2 cups whole wheat flour
• 1 tablespoon plus 2 teaspoons honey
• 1 teaspoon salt
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil

Ingredients

1. Dissolve the yeast in the warm water and set aside for 5 to 10 minutes. 

2. Combine all other ingredients (except the olive oil) in an electric mixer with the paddle versus the dough hook and then mix with the yeast. (Do not pour the salt directly into the yeast water) 

3. Once mixed flour your surface and knead the dough for 5 minutes. 

4. Lightly oil the dough ball with the olive oil and spray a glass bowl with cooking spray. Put the dough in the bowl and seal the bowl with plastic wrap. Set in room temperature room for 1 ½ to 2 hours (to double in size).

This is the unrisen dough (the top picture is after rising for the first time)

5. Punch the dough, re-form into a round ball and put it back into the bowl with plastic wrap. Place the bowl in the fridge overnight.

6. About 2 hours before you want to the make pizza, take the dough from the fridge. Divide the dough into 2 equal sized balls. 

7. Let the dough sit for about 2 hours to double in size again.