whole wheat pizza dough

1 package active dry yeast  (2 1/4 tsp.)
1 3/4 c. warm water (110 degrees F), divided
1 tsp. honey
1 tbsp. plus 2 tsp. extra virgin olive oil, divided
1 tsp. salt
3 1/4 c. whole wheat flour, divided
2 tsp. cornmeal

in a small bowl, combine yeast with 1/2 c. of the warm water and honey; let stand until bubbly, 5 to 10 minutes.  in large bowl of electric mixer fitted with dough hook, combine remaining 1 1/4 c. warm water, honey, 1 tbsp. of the oil, and salt.  add 2 cups of the flour and the yeast mixture.  mix at a medium speed until well blended.  add remaining flour in three batches, mixing until flour is incorporated before adding more.  dough should be sticky and hold together. 

oil a large bowl with 1/2 tsp. of the oil.  place dough in bowl; brush 1/2 tsp. oil over dough.  cover bowl with plastic wrap; place on top rack of an oven that is off.  place a bowl of hot tap water on bottom rack of oven to create humidity.  close oven; let dough rise for 1 1/2 hours. 

remove dough from oven; punch down and divide in half.  oil each of two pizza pans with 1/2 tsp. oil; sprinkle 1 tsp. cornmeal over each pan.  stretch each ball of dough to fit size of pizza pan.  

pierce dough with a fork intermittently about six times.  return to oven on top rack with fresh hot water on bottom rack.  close oven and let rise 30 minutes. 

remove dough and water; heat oven to 350 degrees F.  bake dough for 10 minutes.  remove from oven; let cool 10 minutes.  pizza crust is ready to be topped and baked, or refrigerated up to 24 hours before baking, or frozen up to 1 month. 

*original recipe from you raising your child book