Whole wheat pizza crust
-------------------

3c whole wheat flour
1 1/2c water
2T olive oil + 1T olive oil
2t salt
2 1/2t active dry yeast
Additional seasonings to taste

Yield: Two 14 inch thin crust pizzas

1. Mix flour and water just until flour is wet.  Set aside and let stand 
for 2 hours.

2. Add remaining ingredients to flour/water mixture.  Stir until combined, 
then knead dough for 10 minutes or until smooth and elastic.

3. With wet or oiled hands, form dough into a smooth ball. 

4. Oil a bowl with 1T olive oil and place dough ball into bowl.  
Cover with tea towel.

5. Let dough rise until doubled in size, about two hours.

6. Preheat over to 500F.

7. Cut dough into two portions and work into two 14 inch rounds. 

8. Top as desired and bake 8-10 minutes or until crust is browned and 
toppings are fully cooked.


Step #2: consider garlic, onion, or other powdered spices, dried herbs, 
grated parmesean cheese, or other flavorings.

Step #4/5: For additional flavor, cover dough with plastic wrap and allow
to rise overnight (or a few days) in refrigerator.  Allow dough to warm to 
room temperature before continuing with step 6.



(c) 2020 Tom Canich <tom@canich.net>