Title : Whole wheat pizza crust
Categories : Breads, ethnic, genie
Servings : 2

1 pk Dry yeast 3/4 c Whole wheat flour
1 c Warm water 2 ts Salt
-(105 to 115 F) 4 ts Cornmeal (optional)
2 1/2 c All-purpose flour



Stir yeast into warm water and set aside for 5 to 10 minutes. Combine
the flours and salt in a mixer bowl; add yeast mixture. Mix until dough
begins to pull away from side of bowl. (Add a little more flour if dough
sticks to side.) Divide dough in half. On a floured surface with floured
rolling pin, roll each half into a 15-inch circle (dough should overlap pan
by 1 inch all around). If dough resists rolling, let it rest a few minutes
and try again. Dough can be refrigerated or frozen before rolling. Thaw
thoroughly before attempting to roll out.
Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle
with cornmeal (optional). Arrange each crust in a prepared pan and top as
desired.[ MODERN MATURITY: Feb/March 1990 }Posted By: Fred Peters

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