Pizza Dough II

Pizza Dough II

Rated:	Prep Time: 20 Minutes	Ready In: 2 Hours
Submitted By: Stephen Carroll	Cook Time: 30 Minutes	Servings: 16

"A little whole-wheat flour makes this pizza crust chewy and flavorful. The three-crust yield means you can freeze some for later use."

INGREDIENTS:

1 (.25 ounce) package active dry yeast 1 tablespoon white sugar 2 1/2 cups warm water (110 degrees F)

2 tablespoons olive oil 1 tablespoon salt 1/2 cup whole wheat flour 5 1/2 cups bread flour

DIRECTIONS:

1.	In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
2.	Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
3.	Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
4.	Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

*I used leftover spaghetti sauce, a half pound of Italian sausage sauteed with a half onion chopped and a minced clove of garlic, black olives, mozzarella and a sprinkle of parmesan for toppings. I used all bread flour since I didn't have any whole wheat flour in the pantry. Putting that on my list right now!