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1
To prepare dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes.
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2
Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.
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3
Turn the dough out onto a lightly floured work surface.
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4
Knead until smooth and elastic, about 10 minutes.
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5
(Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook.
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6
Process or mix until it forms a ball.
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7
Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.)
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8
Place the dough in an oiled bowl and turn to coat.
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9
Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.
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10
Position rack in lower third of oven; preheat to 450F Brush oil over a large baking sheet.
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11
Sprinkle the baking sheet with cornmeal to coat evenly.
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12
Sprinkle flour over work surface.
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13
Roll out the dough to the size of the baking sheet (see Tips) and transfer to the baking sheet.
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14
Cover the dough with sauce.
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15
Scatter with sausage and fennel and sprinkle with cheese.
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16
Bake until the crust is crispy and the cheese is melted and starting to brown, 15 to 20 minutes.
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17
Make Ahead Tip: Prepare through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day.
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18
Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months.
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19
Defrost the dough in the refrigerator overnight.
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20
Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before using.
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21
Tips: Whole-wheat pastry flour is milled from soft wheat.
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22
It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.
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23
Find it at large supermarkets and natural-foods stores.
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24
Store in an airtight container in the freezer.
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25
No time to make your own dough?
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26
Look for balls of prepared whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.
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27
To Roll Out Pizza Dough: Turn out onto a lightly floured surface.
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28
Dust with flour; dimple with your fingertips to shape into a thick, flattened circle.
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29
Then use a rolling pin to roll into the desired shape.
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30
If your dough resists being rolled out, let it rest for about 15 minutes, then try rolling it out again.
