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Pizza Crust Variations with Whole Grains

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Makes 2 crusts

4 Cups whole wheat flour, spelt, or Kamut'
1 TB SAF yeast
1 TB olive oil
1 TB honey
1-1/2 tsp. salt
1-1/2 C. warm water (110 degrees)

Pre-heat pizza stone in 500 degree oven for about 30 minutes. In a mixer or mixing bowl, add water and then remaining ingredients, adding enough flour to clean sides of the bowl. Knead dough 3-5 minutes or until gluten is developed. Remove from bowl. Use about one - one and half pounds of dough per crust. Make the pizza dough more stiff than normal bread dough so that it will be easy to roll out without stickiness. Roll out the pizza crust on cornmeal or semolina dusted pizza paddle, or pizza pan. Brush crust with oil and prick with a fork. Pre-bake 5-8 minutes. Remove with paddles and proceed with favorite toppings.

Crust Variations:
- Add 4 or more garlic cloves chopped, minced, sauteed if desired .
Herbed Dough: - Add 4-10 TB minced fresh herbs or 2-6 TB dried herbs such as oregano, basil, tarragon, sage, rosemary, marjoram, or Italian Seasonings while kneading dough.
Seeded Dough: Add 4 TB toasted sesame seeds to dough while kneading. Substitute sesame oil for olive oil.

Hint: Make a triple batch of pizza dough crust and pre-bake the pizza shells for approximately 5-8 minutes. Be sure to pierce the dough with a fork to avoid bubbles. Wrap well, and freeze for later use.

Toppings Per Pizza Crust: (Calculate amount depending on how many pizza's are being made)
Mix and match, choose as many or as few toppings as desired

1/2- 1 Cup Pizza/Pasta sauce per crust
1-2 Cups Italian or Mozzerella Cheese, shredded
1 oz - Pepperoni
1/4- 1/2 Cup onion, chopped
1/2 Cup Italian sausage, crumbled and cooked
1/3 cup finely chopped green pepper and red pepper
1/2 Cup sliced mushrooms

Spread pizza sauce over the pre-baked pizza crust. Sprinkle toppings of choice over the sauce.
Bake pizza on pizza stone or in pizza pan until cheese is melted and lightly browned, about 100-15 minutes in a 400 oven.

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