This makes enough dough for six large pizza. The whole wheat crust is flavorful, but not heavy.
Servings: 6- 12" pizza crusts
Author: Mary Gillespie
6cupswhole wheat flour
4tablespoonsdried yeastor 4 packages
In large bowl, stir together whole wheat and all-purpose flours, ground flax and salt until thoroughly mixed.
In separate bowl, stir together sugar and lukewarm water until sugar is dissolved.
Sprinkle yeast over water and stir in.
Let the yeast sit for five minutes until it becomes bubbly.
Pour yeast and olive oil over flour mixture and stir until all flour is moistened. Dough will be sticky.
If you are using a mixer to knead the bread, place dough in mixer bowl and sprinkle with cornmeal. Knead for 5 minutes until dough is smooth. If you are kneading by hand, sprinkle counter or bread board with the cornmeal and scrape dough on top of the cornmeal. Turn the dough over to coat with the cornmeal - this will keep it from sticking to your hands. Knead for 10-15 minutes until the dough is smooth and elastic, and most of the cornmeal has been incorporated.
Divide dough into six pieces. Flatten each piece slightly and roll in any remaining cornmeal. Place each round of dough in a freezer bag. Remove excess air and seal tightly. Freeze dough immediately.
To use dough: take a round of dough out the night before and thaw in the fridge. Let it sit out on the counter for an hour before you use it. Stretch or roll dough to fit your pan. I like a fairly thick crust, so use one ball of dough for a 13 x 9" pizza.
Top with your favorite sauce, toppings and cheese, then bake in a 400 degree F oven for 25-30 minutes. Let cool for 5 minutes before cutting.