Whole Grain Pizza Crust

Directions

1. 1
   pop amaranth in small batches and let cool.
2. 2
   to pop amaranth, heat heavy skillet with lid over high heat; after skillet is hot, add 1/8 cup of amaranth, cover skillet, shake for 20 seconds, and pour popped amaranth from skillet into a bowl; repeat popping process for remaining amaranth; let popped amaranth cool in the bowl.
3. 3
   amaranth can be popped in advance and stored for later use.
4. 4
   measure 2 cups of water at 115 degrees F.
5. 5
   dissolve honey in water.
6. 6
   add yeast and olive oil to water, mix well and set aside for 5-7 minutes.
7. 7
   while waiting, combine wheat flour, popped amaranth and salt in mixing bowl.
8. 8
   add water to flour mixture; mix well and add additional water as necessary to form dough; knead dough into ball.
9. 9
   place dough ball in oiled bowl; cover and set aside in warm location for 1-4 hours to let dough rise.
10. 10
    roll out pizza crust from 1/3 to 1/2 of dough ball.
11. 11
    footnote: add sauce and toppings to crust; bake on preheated pizza stone for 7-15 minutes depending on temperature 400-500 degrees F; dough can be made in advance and stored in fridge for several days.