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Whole Wheat Dough


1 Tbls. sugar or honey
1 1/4 cups warm water (110 degrees)
1 pack (1/4 ounce) dry yeast
1 1/4 cups white flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil


Dissolve sugar in water and add yeast. Stir gently until disssolved
(about 1 minute). Let stand until the yeast foams slightly
(about 5 minutes) to insure that the yeast is effective. Combine
3 cups of the flour and salt in a large bowl. Pour in the yeast
mixture and oil if you are using it. Begin kneading the mixture,
gradually adding enough of the remaining 1/4 cup flour so that the
dough is no longer sticky. Continue kneading until the dough is smooth
and elastic (another 10.15 minutes by hand). Shape dough into a ball
and put in an oiled bowl, turning the dough to coat it with the oil.
Let rise until doubled in bulk (45 minutes to 1.1/2 hours, depending
on the yeast and the temperature). Punch down the dough and shape
into 1 or 2 pieces. The entire recipe will make two 12 inch pizzas.
Shape the dough either by hand or with a rolling pin, stretching out
as necessary to achieve a thin dough. For a lighter crust, let the
dough sit for a half hour after shaping before constructing pizza
and baking.


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