Whole Wheat Pizza Crust

Ingredients

• 1 T active dry yeast
• 1 cup warm water (100-110 degrees)
• 2 cup unbleached all-purpose flour or bread flour
• 1 cup whole wheat flour
• 2 T to 1/4 cup wheat gluten
• 3 T cornmeal
• up to 1/3 cup more warm water
• 1 1/2 tsp salt
• 3 T olive oil

Directions

1. Preheat oven to 450 degrees.
2. Combine yeast and warm water in a mixing bowl. Let stand for about 10 minutes or until the yeast softens.
3. In the meantime, measure the flours, gluten and cornmeal into a separate bowl and stir.
4. Stir the flour mixture, one cup at a time, into the yeast mixture, beating vigorously after each addition with a wooden spoon until it is smooth. Add extra water, if needed.
5. Place the dough on a lightly floured surface and knead for 8 to 10 minutes.
6. Put the kneaded dough in a lightly oiled bowl. Cover tightly with plastic wrap and let rise for 1 1/2 hours, or until doubled in bulk.
7. Punch dough down and then add the salt and oil. Fold the dough over onto itself, and knead until the oil is absorbed.
8. Allow the dough to rest for 5 minutes.
9. Grease a large baking stone or pizza pan. Roll and/or stretch the dough to fill the stone.
10. Crimp the edge to form a slight lip or stuff with cheese and Italian Seasoning.
11. For a thick crust, let it rise again before topping and baking. For thin, immediately proceed with topping and baking.
12. Bake until the cheese is bubbling, about 10-12 minutes.

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