Title: Whole Wheat Pizza Crust Abm
Categories: Breadmaker
Yield: 2 Pizzas

1/2	tb	Yeast
2	c	Flour, whole wheat
1	c	Flour
1/4	ts	Salt
1	tb	Olive oil
1	tb	Honey
1	c	Water; warm
1	ts	Corn meal

Dissolve honey and yeast in 1 c warm water in large bowl; let stand 5 minutes. Stir in 1-3/4 c wheat flour, flour, salt, and olive oil to form soft dough. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Add enough remaining flour, 1 T at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm draft-free place 1 hour, or until doubled in size. Punch dough down and divide in half.

ABM directions: bring all ingredients to room temp and place in machine. Select dough cycle and press Start. When machine is finished, divide dough in half.

(Note: each half may be dusted with flour, wrapped in plastic wrap, and frozen in zip-top plastic bag for up to 1 month. Thaw in refrigerator overnight, bring to room temp before shaping.)

Roll each half into a 12" circle on lightly floured surface. Place dough on 12" pizza pans or baking sheets coated with cooking spray and each sprinkled with 1/2 T cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise in warm draft-free place for 30 minutes. Top and bake according to recipe directions. Makes 2 12" pizza crusts.

Sylvia's notes: I was not happy with this. The dough was difficult to work with, and I wound up with two awkwardly-shaped crusts. If I want whole wheat dough, I'll just substitute WW flour for white flour in the recipe I like.

From _Cooking Light_, September/October 1991.

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