Whole Wheat Pizza Crust

1½ TB yeast ½ c water 1 TB sugar 1 1/4 c water 4 + c whole wheat flour* 1 tsp salt.

(Adapted from "Heaps O' Pizza" recipe) Combine yeast, ½ c water and sugar, and let soften. In another container, combine 1 1/4 c water and flour. Add salt. Knead to mix. Add more flour if your dough is too sticky, but stick isn’t bad. Too much flour and you will have tough dough. It is better to flour your hands and flour or spray your surface when rolling it out than have too much flour in the dough. Let raise 20 minutes. Punch down. Let rise 10 more minutes and roll out into pans. Top with Trevor's Pizza Sauce, mozzarella cheese and toppings. Preferred Toppings: red and yellow peppers, onions, Parmesan cheese (shredded from Costco not the Kraft plastic stuff), fresh tomatoes and a sprinkle of basil. Cook 450 for 20 minutes (with the toppings). If using a pizza stone, preheat stone for 45 min at 450. Roll pizzas out onto parchment paper and when fully prepared, place parchment onto stone until fully cooked. We use a large cutting board to transfer pizza on parchment to and from the oven. Dietary Exchange: carbohydrate dairy vegetable *Note about wheat flour: We use hard white wheat that we grind or Wal-Mart also carries Wheat Montana brand Prairie Gold Whole Wheat Flour that is excellent too.