Tom's Honey Wheat Pizza Dough

Dissolve the honey and yeast in 3/4 cup warm water in a dough mixer. Let stand 5 minutes or until bubbly. Lightly spoon flour into dry measuring cups, level with knife. Add 2 cups flour then start mixer on dough speed, add additional flour to mixer 1 tablespoon at a time until dough becomes smooth and elastic. Add enough of the remaining flour to prevent dough from sticking to hands.

Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place, free from drafts, 30 minutes or until double in size. Press 2 fingers in dough. If the indentation remains, the dough has risen enough.

Roll dough into a 12 inch circle (about 1/4 inch thick) on a lightly floured surface. Crimp edges of dough with fingers to form a rim. Cover with plastic wrap. Place dough in refrigerator for up to 30 minutes.

Remove from refrigerator, transfer to flour-coated surface, add sauce and favorite toppings. Cook on baking sheet or heated pizza stone at 450 degrees F for 15-20 minutes.

Serve with a Noceto Sangiovese!