1 cup warm water (105°F to 110°F) 1 tablespoon honey 1 package active dry yeast 2 ½ cup all-purpose flour ¼ cup whole wheat or all-purpose flour ¾ teaspoon salt 3 tablespoon olive oil 2 tablespoon all-purpose flour Olive oil
*Tip:
For longer storage, transfer pizza dough crusts to 2-gallon freezer bags. Seal bags and freeze for up to 1 month. Do not thaw before using.
