Whole Wheat Thick Crust Dough for Grill
- Prep. Time:
- Cooking Time: -
- Total Time:
- Yield: 8 servings
Add yeast to warm water and stir in honey. Let stand long enough for the yeast to become active and start reacting with the sugars (about 5 minutes). In a large bowl, have flour and salt mixed together and add the yeast, water and honey. Using your fingertips, combine the mixture until a soft ball comes together. Place dough ball on a floured work surface and knead with the heels of your hands for 3-5 minutes. The dough should feel elastic and soft in your hands.
Lightly brush dough in olive oil and cover loosely. Set in a warm place and leave to rise for about 1-1½ hours. In this time the dough should about double in volume. Once dough has risen, place once again on floured work space.
Divide dough into two equal portions. Let rest for 10 more minutes, loosely covered.
When dough has rested, you may either store your dough for later use or continue immediately. If you would like to store your dough for later, wrap it tightly and keep it in the refrigerator for up to three days.
If you would like to continue now, place dough onto baking sheet and stretch into ½” thick crusts. Once stretched to desired size, let rise on trays for 20-30 minutes.