Someone (was it you, Lisa?) was looking for a whole wheat pizza crust
recently. The following was found on a Hodgson Mill whole wheat flour
package:
WHOLE WHEAT PIZZA CRUST
1 pkg. active dry yeast
1 cup warm water
1-1/2 cups whole wheat flour
2 tsps granulated sugar
1/2 tsp salt
2 Tbsps olive oil
1-1/2 cups unbleached all-purpose flour
Go through the usual rigamarole of proofing the yeast, mixing it all
(with the exception of 1/2 cup of all-purpose flour, and kneading. Use
the 1/2 cup of all-purpose flour for board and hands while kneading.
Knead for about 5 minutes until dough is smooth and elastic.
Form the dough into a ball and place in oiled bowl turning to coat.
Cover with plastic wrap and allow to rise for about 15 minutes. Spray
one 14-inch pizza pan with no-stick cooking spray (I like to use olive
oil spray) and stretch crust to fit pan. If it resists, walk away and
swear for a few minutes, and then stretch again. Form the edge to hold
your choice of fillings. Top as desired. Bake in a pre-heated 425F
oven until cheese is melted and crust is browned. It's pretty good
stuff.
Compliments of Hodgson Mill and The Tarheel Baker.