2 1/4 cups warm water
5 cups whole wheat flour
1 teaspoon salt
1 tablespoon honey
2 1/2 teaspoons yeast (Red Star)
Mix in a bread maker*. Dredge in flour and put the dough in a plastic bag in the refrigerator for at least one hour. (It can be much longer).
Divide the dough; roll it (thick or thin) into whatever shape and size you like. (I make small individual pizza crusts that fit into gallon freezer bags.)
Bake for 7-10 minutes at 450 degrees. Remember that they will bake again when you add toppings. If you are going to freeze the crusts you can bake them for 5 minutes or so because when you take a crust out of the freezer and put on your toppings you will bake the crust again.
Use immediately or freeze.
*If you don’t have a bread maker you can knead the dough by hand. It is simple and actually can be fun. Mix everything together. Put the dough on a floured surface and knead it with the heals of your hand turning it(a ¼ turn) after each “press” with your hands. Use enough flour to keep the dough from sticking. Continue for 7 to 10 minutes until the dough is thoroughly mixed. Then place it in a plastic bag.