This pizza crust is awesome, and not too hard, for a pizza crust I guess??!
1 TBS Honey
1 1/2 cups warm water (about 110 degrees F)
1 TBS active dry yeast
1 TBS olive oil
1 teaspoon salt
1 1/2 cups whole wheat flour
about 1 1/2 to 2 cups all purpose flour
Put your water in the mixing bowl of your kitchen aid (or whatever standing mixer you have) and add the honey. I mix the honey around for a second just to help it dissolve a little. Then pour your yeast over the top and let it set until it starts to get foamy. Then stir in, I use the paddle attachment, the olive oil and salt into the yeast mixture. The add all of the whole wheat flour and mix. Then switch to the kneading hook attachment and add the all purpose flour 1/2 at a time until the dough starts to pull away from the sides. You don't want to add too much flour or the dough will be stiff and hard. Keep in mind also that you will be adding a little more flour when you roll out the dough. When the dough starts to pull away, stop adding flour and let knead for about 2 minutes. After that, pull the dough out and use olive oil to coat the bowl (or you can get another bowl oil it and then transfer the dough to there).Cover loosely with a towel and let stand in a warm place until double, or about 1 hour. Then punch the dough down and let rise for another 30 to 45 minutes. Preheat your oven to 425 degree F, and lightly grease a jelly roll pan. Lightly flour a surface and roll out dough to about the size of the jelly roll pan. Place the dough on the pan and push it out so it covers the pan. Then top with whatever your heart desires, and bake for about 17 minutes.