Instructions: 8 SIX-INCH CRUSTS DAIRY-FREE

This dough is easy to make and keeps well in the freezer for up to a month.

Thaw at room temperature for 1 1/2 hours, or until pliable.

In large bowl, mix warm water, honey and yeast. Let stand until foamy, about 5 minutes. Stir in oil and salt.

Gradually stir in all-purpose flour and enough whole-wheat flour to make a firm yet soft dough. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, 8 to 10 minutes, adding more all-purpose flour as needed to prevent sticking.

Place dough in large greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2 hours. Punch down dough, wrap in plastic wrap and refrigerate until ready to use (up to 2 days).

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