Basic Pizza Dough
Makes two 12-inch crusts (16 slices) / Any pizza can be made using a store-bought crust, but if you have time, try this healthy, basic dough. Use as is, or customize with different fresh herbs (see notes in the pizza recipes that follow). To make this dough in advance, prepare up through step 3, then punch down, place in a gallon-size zip-top bag, and refrigerate up to five days.
1 1/4-ounce package active dry yeast
1-1/2 cups warm water
1-1/2 cups whole-wheat flour
1-1/2 cups plus 1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon freshly chopped herbs (optional)
1 tablespoon olive oil
1 tablespoon honey or maple syrup
1. Dissolve yeast in warm water. Let sit 5 minutes.
2. Lightly spoon whole-wheat flour into a dry measuring cup and level with a knife. Mix with 1-1/2 cups all-purpose flour, salt, and freshly chopped herbs, if using. Add yeast mixture, oil, and honey or maple syrup and mix well.
3. Place dough on a floured surface. Knead until smooth and elastic, about 10 minutes. Add enough all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with oil or cooking spray and turn to coat. Cover and let rise for 45 minutes or until double in size.
4. Punch dough down and let rest for 5 minutes. Divide into two balls.