Title: Whole Wheat Pizza Dough
Categories: Vegtime3
Yield: 8 servings

2 c Warm water; (105 to 150F)
2 ts Honey
2 pk Active dry yeast; (2 tsp.)
1 tb Olive oil
1/2 ts Salt
3 1/2 c Unbleached white flour
2/3 c Whole wheat flour

MAKES 8 PIZZA CRUSTS DAIRY-FREE

Use with Veggie Pizza. (See separate recipe.)

In large bowl, combine water, honey and yeast. Let stand until foamy, about
5 minutes. Stir in oil and salt.

Gradually stir in white flour and enough wheat flour to make a firm, soft
dough. Turn out onto a lightly floured surface and knead until dough is
smooth and elastic, about 8 to 10 minutes, adding additional white flour as
needed to prevent it from sticking.

Put dough into greased bowl and turn to coat. Cover with plastic wrap and
let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2
hours. Punch down dough and refrigerate until ready to use (up to 2 days).

Per crust: 259 cal.; 7g prot.; 2g total fat (0 sat. Fat); 51g carb.; 0
chol.; 136mg sod.; 3g fiber

Converted by MC_Buster.

Recipe by: Vegetarian Times, January 1999, page 47

Converted by MM_Buster v2.0l.