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VEGAN
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This homemade, half whole wheat dough is quick and easy to make, requires only one rising, and makes sufficient dough for two round or possibly one big rectangular pans.
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A word of warning: Don't knead pizza dough after first rising.
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This will make it hard to roll out.
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If you forget and knead, let dough relax, covered, 20 min.
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Put water in large bowl.
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Sprinkle in yeast, let soften and whisk to dissolve.
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Add in salt; stir.
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Add in flours all at once.
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Stir to mix with sturdy wooden or possibly stainless steel spoon till flour is incorporated and dough forms ball.
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Turn out on lightly floured board and knead 5 to 8 min, or possibly till dough is elastic and not sticky, but still soft.
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Wash and dry bowl; oil lightly.
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Return dough to bowl.
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Cover with clean damp towel.
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Let rise in hot place (85 degrees) till doubled in bulk, about 1 hour.
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Turn out dough on lightly floured board.
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For two pizzas, divide dough in half with knife or possibly dough cutter.
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Roll into 14- inch circles.
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Ease into lightly oiled 14-inch round pizza pans which have each been sprinkled lightly with 2 tsp.
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cornmeal.
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Or possibly, roll out entire dough to fit 1 cookie sheet which has been lightly oiled and dusted with 4 tsp.
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cornmeal.
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Preheat oven to 400 degrees.
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Top pizza as desired with sauce and toppings.
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Bake about 15 min, or possibly till dough is completely baked and toppings are cooked through.
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Makes 2 thin 14-inch round crusts, 1 10-by 15-inch rectangular crust or possibly the top and bottom crusts for a 12-inch stuffed pizza.
