Whole Wheat Pizza Dough

This is a fantastic thin crust pizza dough. I have tried several homemade pizza dough recipes and this is the best one I've ever used, and it's healthy! My father-in-law has diabetes and is able to eat this pizza dough as a vegetarian pizza. It is a very dry and stiff dough and rolls out very thin. I do not divide the dough into two, but rather roll the dough onto a large baking sheet into a square. Do what works for you!

Ingredients:
1/2 C + 1 T Warm water
2 t dry yeast
2 C white whole wheat flour
1 t salt
3 T olive oil

Directions:
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor (I use my Kitchen Aide)to blend. Blend in the oil. With the machine running, add the yeast mixture and blend until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth (or use your kitchen aide and the dough hook). Transfer dough to a large oiled bowel and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free area until dough doubles in volume, about 1 hour. Punch down the dough and divide into two equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Cooking:
Position oven rack in the center and preheat to 450 degrees F. Sprinkle cornmeal (optional) over two rimless baking sheets. Roll out each piece of dough into a 10-11 inch diameter round. Transfer one dough to each prepared baking sheet. Drizzle 2 t olive oil over each pizza dough. Garnish the pizza with whatever toppings you prefer and cook for about 15 minutes.

~Submitted by Stacey Fuller