WHOLE WHEAT PIZZA DOUGH

Steps:

• Sift together flour, salt, & yeast in bowl of mixer. By hand stir in oil & cold water until flour is all absorbed. Add herbs. Switch to dough hook & mix on medium speed for 5 - 7 minutes. The dough should clear sides of bowl but may stick to bottom. Add touch of water or flour to reach desired effect. The finished dough will be springy, elastic, and sticky, not just tacky. Transfer dough to floured countertop. Cut into 6 pieces & mold each into ball. Rub each with olive oil & slip into plastic sandwich bags. Refrigerate overnight. When ready to make pizza (anytime in next few days), remove desired number of dough balls from refrigerator at least 1 hour before making pizza. Keep covered so they don't dry out. Each dough ball will roll or pull out into 12 inch disc. Let rest if it keeps springing back to smaller size. If grilling, oil one side & put oiled side down on grill. Oil top. When bottom is golden, flip. Get toppings on quickly. Check botton of dough frequently & when deeply golden, remove. If baking, preheat oven to 450 degrees. Use baking stone or back of sheet pan prepared with flour or cornmeal. Add toppings & bake until crust is crisp & nicely colored.