Whole Wheat Pizza

21-Day Fix Containers: 1 green, 1 red, 2 yellow, 1 blue (for 1 slice of pizza)
Servings: 6 (per pizza - recipe makes enough for 2 pizza crusts)

Ingredients:
1 tsp instant or active dry yeast
1 1/2 c warm water
4 c all purpose whole wheat flour
1 tsp salt
1/3 c olive oil

Toppings of choice (pick a red sauce that is sugar free or make your own)

Directions:
~ Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
~ In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
~ Pour yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
~ Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set aside for 1 to 2 hours, or store in the fridge until you need it.
** Note: it's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

~ When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball.
~ You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch til it feels right.
~ When the crust is nice and thin, lay it on a oiled baking sheet or pizza pan.
~ Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
~ Top your crust with toppings of choice.
~ Bake for 15 to 17 minutes at 500 F, or until crust is golden brown and toppings are bubbly.

For NY style baked pizza dough:
~ Preheat oven to 500 F with the pizza stone heating.
~ When it's very hot, with a metal spatula, evenly coat stone with corn meal and skip oiling process above.

Eat the pizza with a yummy side salad so you keep the portions!