The Food: Whole Wheat Pizza

INGREDIENTS
1 package dry yeast
1 1/4 cups lukewarm water
1 1/2 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt

Proof yeast in a measuring cup with lukewarm water. In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients.

Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.

Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight.

Bring the dough to room temperature before proceeding.

On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired

MARINARA SAUCE
2 1/2 pounds ripe tomatoes, peeled, seeded and chopped or
28-ounce canned plum tomatoes, with juice, chopped
1/4 cup olive oil
2 cloves garlic, finely minced
1/4 cup basil leaves, finely chopped
1/4 cup parsley, finely chopped
Salt and pepper
1 teaspoon dry oregano

Top with tablespoons grated Parmesan cheese, mozzarella, or anything you like.

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