How to make a bread kiln

1tbsp active dry yeast 1tbsp honey

3 cups warm water (110°F) 1 tablespoons canola oil

2 cups whole wheat flour 2 tablespoons kosher salt

6 cups bread flour, plus more

Steps:

1. Combine yeast, honey and warm water in a heavy-duty stand mixer fitted with a dough hook; let sit until foamy, 4 to 6 minutes, then add oil.

2. In a separate large bowl combine flour and salt. With the mixer set to low speed, gradually add flour mixture to yeast mixture until all flour is incorporated, about 10 to 12 minutes.

Turn the mixer speed to medium-low and mix for 6 to 8 minutes, until the dough forms a ball and begins to pull away from the sides of the bowl. Place the dough on a lightly floured work surface. Knead for about 30 seconds. Form the dough into a ball. Take a large bowl, lightly grease it with oil, put the dough into the bowl, turn over, cover with plastic wrap and ferment for about 1 hours.

3. Place a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees Fahrenheit. (Place pizza pie in oven while oven preheats.) Place dough on work surface and lightly dust with flour. Flatten the dough and cut in half. Cut each half into nine portions and roll each portion into a ball. Cover with a towel and let sit for 10 minutes.

Roll the dough into a 6-inch round. Arrange the rounds on a floured work surface or baking sheet, cover loosely with plastic wrap, and let rest for about 25 minutes.

4. Using a lightly floured pizza peel, place three slices at a time on the hot pizza and bake for 4 to 5 minutes, until the crust is puffed and the bottom is slightly browned. Serve hot, or wrap in aluminum foil to keep warm.