Sprinkle yeast on the warm water and proof for 10 min. Then add honey and mix together.

Mix together dry ingredients and oil. Attach the dough hook on slow speed and slowly add the water until completely incorporated. Within 1-2min the dough should come together and pull away from the sides.

Note: You can make this 100% Whole wheat but the crust will be thinner.

Grease bowl and cover dough loosely with saran wrap and a tea towel for 1-2 hrs until doubled in size.

4.Punch down dough and roll onto a floured surface. Divide into two.

To FREEZE: Wrap in saran wrap and put into freezer bag. Can keep in the freezer for 2-3 months. To use just thaw in fridge night before and let the dough rise at room temperature for 30 min-1hr before.

To use NOW: Cover the dough for another 30min-1hr. If you need more time put it in the fridge for up to 24hrs in a sealed container. The dough is easier to work with at room temperature.

Preheat oven at 415F

On an oiled pizza stone or sheet begin to press, stretch and flip the dough until you get the desired shape and size. preferably dough should be 1/8-1/4 inch thick.

Now add you toppings. I usually start with some ginger garlic paste (try our recipe https://youtu.be/LekaKOyYsxE ), tomato sauce, siracha and some cheese before I add everything else.

Put in the oven for 15-20 min or until golden brown.