Recipe adapted from The Joy of Clean Eating.
Makes 2 pizza crusts.
1 tbsp honey
1 cup lukewarm water
1 package active dry yeast
2 1/2 cups whole wheat flour (but may need up to 3 1/2 cups depending on humidity and your flour)
3 tbsp olive oil, divided
1 tsp kosher salt
In a large bowl mix together honey, water, salt, 2 tablespoons oil and yeast. If you're unsure about your yeast, allow it to sit in just the water for 10 minutes to check, then add the remaining ingredients in the first line.
Stir in 2 cups of the whole wheat flour. If should form a wet ball. If not, add more flour 1/4 cup at a time. Place dough on counter and kneed in the last 1/2 cup of flour. Dough should not be extremely sticky, but may be slightly more sticky than other pizza doughs. You can easily use a mixer with the dough hook for mixing and kneading.
Cover a large bowl with the remain tablespoon of olive oil. Place dough in bowl and cover with plastic wrap (this really seems to make a difference for me versus just a tea towel). Let rise for 1 hour.
After the dough has sat for an hour, separate into equal halves. Lightly kneed each half and then use as your pizza crust, calzone, or even make bread sticks.
I recommend cooking pizzas at 450º for 10-15 minutes. No need to precook the crust.
Running short on time? I've had great success skipping the rising by using pizza crust yeast.
Dough can be wrapped tightly in plastic wrap and refrigerated for 24 hours or place in the freezer in a freezer bag for up to a month.
When I make a pizza, I usually make 2 pizzas - one to cook and eat and one to freeze for later. I top the pizza as usual and then freeze before baking. Once frozen the pizza should easily come up from the pan so you can wrap in foil and not be without your pan.