Whole Wheat Thick Crust Dough for Regular Oven
- Prep. Time:
- Cooking Time: -
- Total Time:
- Yield: 8 servings
In a small bowl, stir together honey and water. Sprinkle in yeast, stir once to incorporate and let stand for 5 minutes. Transfer yeast mixture to a larger bowl and begin adding flour and salt mixture in ½ cup installments. When all flour has been incorporated, turn dough out onto a floured surface and knead for 3-5 minutes.
Pat dough down with olive oil and place inside a large bowl in a warm spot. Let rise, covered with plastic wrap or a damp towel, for about 1-1½ hours.
When dough has about doubled in size, turn out onto a floured work space and divide into two portions. Let dough rest for about 10 minutes to avoid developing the gluten too much and creating a tough dough.
At this point you can tightly wrap the dough and save it in the refrigerator for later use. Dough will keep for 2-3 days.
If you would rather continue working with your dough immediately, place portions on baking sheets and press into rounds about ½” thick. You may go thicker if you choose but remember that the thicker the dough, the more time it will require to cook all the way through. Let dough rise on tray, covered loosely, for 20-30 minutes in order to gain some extra bulk.