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Whole-Wheat pizza Dough:
In lg. bowl, combine 1 3/4 c. whole wheat flour, 1/4 c. flour, 1 t. salt, 1 t. sugar, and 1 pkg. dry yeast. Heat 1 1/2 c. water and 2 T. corn oil until very warm (120-130).
With mixer at low speed, beat liquid into ingredients just until blended. Increase speed to medium. Beat 2 minutes. Beat in 1/4 c. flour; continue beating 2 minutes, scraping bowl often. With spoon, stir in 3/4 c. white flour, turn dough onto well-floured surface and knead about 5 min., working in more white flour (about 1/4 c.). Shape dough into ball, place in greased bowl, cover and let rise until doubled, about 45 minutes. Punch down, cut in half; cover with towel and let rest 15 min. for easier shaping. Spread into pizza pans, proceed with pizza sauce, etc., or may freeze unbaked crusts until ready to use. Makes 2 crusts.
Sauce: (for 1 pizza)
8 oz can tomato sauce (no salt added)
1 t. oregano 1/2 t. basil
1 t. garlic powder (not salt)
1 T. parsley flakes Sprinkling of red pepper
Combine, spread on crust.
Toppings:
Finely chopped onion chopped green pepper
Fresh mushrooms, sliced or chopped (canned mushrooms work but they have much salt added)
Meat; if desired: hamburger, browned and drained–1/2 lb. or ham, cubed or *pepperoni, sliced, or sausage. Top with 8 oz. shredded mozzarella cheese (I put cheese on during the last 5 minutes of baking so that it doesn’t burn) Bake pizza on bottom rack at 450 oven for about 15-20 minutes.