Whole Wheat Thick Crust Dough for Convection Oven
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- Cooking Time: -
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- Yield: 8 servings
Dissolve honey in warm water. Stir in yeast and let stand for about 5 minutes in order to give the yeast time to become active. Sift together flour and salt and stir yeast into dry mixture. When a mass resembling a soft dough starts to come together, turn it out onto a floured counter and knead into a soft, stretchy dough (about 3-5 minutes).
Once kneaded, lightly coat dough with olive oil and let rise in a warm place for about 1-1½ hours. Make sure dough is loosely covered (plastic wrap or a damp tea towel work well) so as not to let it dry out as it rises. When dough has grown to about twice its original bulk, place once again on floured counter and tear into two sections.
If you want to use your dough later, wrap each portion separately and store in the refrigerator for up to three days. When you are ready to make your pizza, make sure to let the dough return to room temperature before working with it.
If you want to keep working instead, place sections on baking sheet or tray and let rest 10-12 minutes. Stretch dough into rounds about ½” thick or even thicker if you like. In order to add more volume to the crust before adding toppings, let dough rise for 20-30 minutes on tray.