Multigrain pizza dough

From Peter Reinhart:

Put the following into your cuisinart with dough blade or your mixer with dough hook or mix together by hand:
4 cups all purpose flour
3/4 cups whole wheat flour
1/4 cup rye flour
1 1/2 T honey
1 1/2 t salt
1 1/2 t instant/bread machine yeast
2 T olive oil

Press the dough button on your cuisinart and then press start. As it mixes, slowly add:

2 cups room temp water

Once it forms a bowl, let it spin around for a few seconds to knead it. You may have to remove it and knead it yourself for a few minutes if your cuisinart isn't big enough to handle the ball of dough. The dough should be tacky but not sticky. If it's sticky, add a bit more flour. If it is too stiff, add a little water.

Grease a big bowl. Form dough into a smooth ball and place in bowl. Spritz with cooking spray or rub top with oil. Put plastic wrap over the bowl so that it does not touch the dough. Let rise 30 minutes on counter then put in fridge overnight.

Two hours before you want to make your pizzas, take the dough out of the fridge. Divide into 4 parts and roll each into a smooth ball. Place them on a greased cookie sheet. Spritz dough balls with oil and cover loosely with plastic wrap. Let sit for two hours.

Preheat oven to 525 (convect if you have it)

Shape each dough ball into a crust (Drape over your hands and use your thumbs to push the dough into crust shape).

If you have a pizza peel, sprinkle some corn meal on it and lay your crust on the peel. Top with your favorite toppings (we like pesto!) and slide into oven (preferably onto a preheated pizza stone) and cook about 7 minutes.