Overnight Whole Wheat Pizza Dough

This dough needs to sit for 8 - 24 hours in the fridge, then 2-3 hours on the counter before baking.  This is awesome.  Much better than store bought dough.  It makes 2 - 3 pizzas.


2 1/2 cups warm water
1 tablespoon instant yeast
1/4 cup honey
1 tablespoon oil
1 tablespoon salt
5 or more cups whole wheat flour

1. In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, combine the water, yeast, honey, oil and salt. Gradually add the flour until a soft dough is formed. Knead for 5-7 minutes (about 10 minutes if kneading by hand).
2. Transfer the dough to a large bowl lightly greased with cooking spray. Cover with lightly greased plastic wrap (or a lid, if the bowl has one) and refrigerate for 8-24 hours.
3. Remove the bowl 2-3 hours before making pizza. The dough should be at room temperature (it is really hard to roll it out if it is still chilled).
4. Lightly punch down the dough and shape it into pizzas, top with sauce and toppings and bake in a 475 or 500 degree oven on a preheated pizza stone or on a baking sheet

http://www.melskitchencafe.com/whole-wheat-pizza-dough/