Ingredients

• 1 cup water
• 1 cup kefir
• 1/4 cup honey
• 1/4 cup olive oil
• 1 tablespoon sea salt
• 1 tablespoon yeast
• 4-5 cups whole wheat (hard white) flour
• 1 tablespoon Italian seasoning (optional)

Instructions

1. Mix all ingredients EXCEPT yeast well. If using a mixer like a Kitchen Aid or a Bosch, add enough flour until the dough forms a ball and pulls away from the side of the bowl.
2. Cover mixer bowl with a damp dish towel and let it sit in a warm place for at least 7 hours.
3. Add yeast and knead for 10-12 minutes.
4. Divide dough into 2 balls.
5. On a floured or oiled surface, roll your pizza dough into a small circle. Pick up the dough and use your fists to work the dough into a circle that is a little larger than your pan or stone. If you can throw it up in the air like the pros, I'm sure it will taste even better! Put the dough on your pan and turn the extra dough over towards the center to form a crust and press down to seal.
6. Pierce lightly with a fork over the surface of the dough. Allow dough to rise for 20-30 minutes, if desired. Spread your sauce and toppings on the unbaked dough. (See notes below.)
7. Bake in a 450 degree preheated oven for 10-15 minutes (425 degrees in a convection oven).

Notes

• This makes 2 crusts.
• I usually bake for 8 minutes with all the toppings except the cheese. Then I take it out, spread the shredded cheese on top and return to the oven for 5 or more minutes until the cheese is melted and bubbly.