Whole Wheat Pizza

3 cups whole wheat flour

2 tsp. sugar

1 1/2 tsp. salt

1/2 tsp. yeast

1 1/3 cups cold water

1 Tbsp olive oil

Pizza sauce

Cheese

Toppings

• In a large mixing bowl add the flour, sugar, salt, and yeast. Mix to combine.
• Add the cold water and oil and mix until a soft dough forms. The dough will be sticky to the touch and a lot wetter than a traditional yeast bread dough. This is how it's supposed to be.
• Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days. The dough will not rise much in the fridge and that's ok.
• Pull the dough out the the fridge and let it sit at room temperature for one hour before using. While the dough is resting preheat your oven to 500 degrees.
• If you have a baking stone, put it in the oven to heat, too.
• When the oven is hot, cut your dough in half. Place half of the dough on a piece of parchment paper that is 18 inches long. Using a rolling pin, roll the dough (on top of the parchment paper) into a 12 to 14 inch circle.
• Top with 1 cup of pizza sauce, 1/4 cup grate Parmesan, 1 to 1 1/2 cups of shredded mozzarella, and toppings of your choice.
• Bake pizza on the parchment paper for 10 minutes.

Pizza Sauce

2 T. olive oil

2 cloves garlic

1 (28-ounce) can crushed tomatoes

• In a small sauce pan cook the oil and garlic together over medium heat until the garlic starts to smell good.
• Add the tomatoes and simmer until it thickens a bit, about 15 minutes. Season with salt and pepper to taste. DONE!