1/3 cup olive oil
1/3 cup honey
2 tsp. sea salt
1 egg
2 Tbs. Lecithin, optional
4-6 cups whole wheat or hard wheat flour, divided
1 Tbs. INSTANT yeast
In a large bowl, combine oil, honey, salt, and egg with a large wooden spoon. Stir in hot water. Then, stir in 2 cups of the flour and lecithin. Add yeast and enough of the remaining flour (maybe more) to make soft dough.
Knead dough until smooth and elastic for about 5 min. (8 min. if doubling recipe), adding more flour if too sticky. Let dough rise, covered in a large bowl, in a draft-free location, until double in size (could take a couple of hours).
Once dough has doubled, transfer dough to a counter top. Punch dough down until flat. Divide dough in half for two medium pizza crusts, or one large thick crust (16-inch). Roll dough out to desired size, working from the center, outward.
Place on greased pizza pan. Poke crust several times with a fork to prevent air pockets from forming. Let dough rest for 15 minutes.
Bake at 400 degrees for 10 minutes. Remove and cool slightly. Add toppings and bake at 400 degrees F for an additional 15 minutes.
Makes 2 Crusts
Knead dough until smooth and elastic for about 5 min. (8 min. if doubling recipe), adding more flour if too sticky. Let dough rise, covered in a large bowl, in a draft-free location, until double in size (could take a couple of hours).
Once dough has doubled, transfer dough to a counter top. Punch dough down until flat. Divide dough in half for two medium pizza crusts, or one large thick crust (16-inch). Roll dough out to desired size, working from the center, outward.
Place on greased pizza pan. Poke crust several times with a fork to prevent air pockets from forming. Let dough rest for 15 minutes.
Bake at 400 degrees for 10 minutes. Remove and cool slightly. Add toppings and bake at 400 degrees F for an additional 15 minutes.
Makes 2 Crusts
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