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Whole Wheat Pizza Crust

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WHOLE WHEAT PIZZA CRUST
 Categories: Breads, Ethnic
      Yield: 2 Servings
 
      1 pk Dry yeast
      1 c  Warm water
           -(105 to 115 F)
  2 1/2 c  All-purpose flour
    3/4 c  Whole wheat flour
      2 ts Salt
      4 ts Cornmeal (optional)
 
        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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