3 ¼ cup all-purpose flour ¼ cup whole wheat or all-purpose flour 2 packages active dry yeast 1 cup warm water (120°F to 130°F) 3 tablespoon olive oil 1 tablespoon honey ½ teaspoon salt
*Tip:
For longer storage, transfer pizza dough crusts to 2-gallon freezer bags. Seal bags and freeze for up to 1 month. Do not thaw before using.
