Nutty, hearty whole-grain flour makes great pizza. This thick crust features a touch of honey and a long overnight rise to bring out all the nuances of flavor.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, mix all of the ingredients until evenly combined. Cover and let rest for 30 minutes, to give the whole wheat flour time to absorb the liquid.
After 30 minutes, check the dough's consistency. If it seems stiff, add 2 more tablespoons of water; then mix and knead until the dough is smooth and elastic, about 8 minutes.
Cover and let the dough rest at room temperature for 30 minutes, then refrigerate overnight, or as long as 18 hours. More time means more flavor and a more extensible dough.
Remove the dough from the refrigerator and pat it into a lightly greased half-sheet pan (18" x 13"). Cover with greased plastic and let rise for about 2 hours, until very puffy. Toward the end of the rise time, preheat the oven to 450°F.
Top the dough with a light coating of sauce and your favorite cooked toppings; don't add cheese yet.
Bake for 8 minutes, then remove from the oven and top with cheese.
Return to the oven and bake for 6 to 8 minutes more, until the cheese is melted and the crust is browned.
Remove from the oven, and let rest for 5 minutes before slicing.
Store leftover pizza covered and refrigerated for up to 5 days.
Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.
If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Preheat the stone in the middle of the oven for 45 to 60 minutes. Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone (parchment and all, if you're using parchment).
