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1 1/2 c Warm water 1 c White all-purpose flour
2 tb Veg. oil (enough to make a satiny
3 tb Honey Dough)
1 tb Salt 1 ts Yeast
2 1/2 c Whole wheat flour Cornmeal for shaping surface
2 tb Gluten flour (opt.)
Contributed to the echo by: Janice Norman Whole wheat pizza WHOLE WHEAT PIZZA CRUST
Dissolve yeast in water. Add oil, honey, salt, and 1 cup whole wheat flour, and mix well. Cover and set in warm place until light and bubbly. Add remaining wheat flour and as much white flour as the dough wants. Knead for 10 minutes or more. Grease top of dough, put in oiled bowl, cover, let rise 35-45 minutes. After 1st rise, punch down, knead briefly, allow it to rest about 10 minutes -- pat it down occasionally.
Heat pizza stone in 400F oven. On a cornmeal-covered board (lots of cornmeal), roll, pound, and push dough into a circle. Take out stone, slide dough onto it, top with sauce and pizza ingredients. Cook pizza 10 to 15 mins.
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