Makes 8 crusts
3 1/2 c. lukewarm water
1 tbsp granulated yeast
1 - 1 1/2 tbsp kosher salt
2 tbsp sugar or honey
1/8 c. olive oil
7 cups white whole wheat flour (or traditional whole wheat flour)
Option: for a lighter dough, use half whole wheat flour and half all-purposed unbleached and decrease the water to 3 1/4 c.
1. Mix the yeast, salt, sweetner, and olive oil.
2. Mix in remaining dry ingredients.
3. Cover and allow to rest at room temp until it rises and collapses or flattens on top -- about 2 hours
4. The dough can be used immediately after it's initial rise. Refrigerate remaining dough in a lidded not airtight container and use for pizza or flatbread over next 10 days or up to 3 weeks in the freezer in 1/2 lb. portions. When using frozen dough, thaw in fridge overnight before use.
5. On pizza day, roll out or stretch the dough into a thin round on parchment paper & top with toppings. Preheat oven to 450 with stone inside. Transfer the parchment paper to the stone. Bake for 8 to 10 mins.
