1 cup warm water (105°F to 110°F) 1 tablespoon honey 1 package active dry yeast 2 ½ cup all-purpose flour ¼ cup whole wheat or all-purpose flour ¾ teaspoon salt 3 tablespoon olive oil 2 tablespoon all-purpose flour Olive oil
**Tip:
To grill grapes, lightly coat a small cluster of grapes (leaving them on the stems) with olive oil or nonstick cooking spray; season with salt and ground black pepper. Grill on the rack of a covered grill directly over medium-high heat about 2 minutes or just until golden grill marks appear, turning occasionally. Cool; remove from stems.
*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.
