So light and airy, you may not know it's whole wheat.
½ teaspoon active dry yeast
1 teaspoons honey
3 Tablespoons very warm water (110 degrees. If too hot, it will kill the yeast.)
1¼ cups +2 tablespoons White Whole Wheat Flour
½ cup + 2 tablespoons bread flour cups bread flour
2 tsp kosher salt
2 tsp Extra Virgin Olive Oil
1 cup warm water
In a small bowl add yeast, honey, & 3 TBSP water.
Let stand 10 minutes.
In large bowl mix flour and salt. Stir with fork.
Add olive oil and activated yeast mixture and begin to add 1 cup warm water, stirring mixture with a wooden spoon until mixture is sticky and wet. You may need to add more or less water depending on your measurements.
Cover with plastic wrap & leave on counter for 8-24 hours.
Turn out to well floured counter.
Weigh & divide in half for two 10 inch pizza crusts.
Stretch out dough on well oiled pan or skillet.
Cover with plastic wrap and let rise another one to two hours.
One hour before baking, preheat oven to highest setting (550 degrees.) put on desired toppings. Place on middle rack and bake until crust is golden brown, about 10 -12 minutes.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2015/01/26/no-knead-whole-wheat-pizza-dough/