Whole Wheat Pizza Crust

From Cooking with Paula Deen, Jul/Aug 2007

Whole Wheat Pizza Crust
  1. 1 (1/4-ounce) envelope active dry yeast
  2. 1 tablespoon sugar
  3. 1 1/4 cups warm water (105º-115º)
  4. 2 cups whole wheat flour
  5. 1 cup all-purpose flour
  6. 2 teaspoons salt
  7. Cornmeal
  1. In a 2-cup liquid measuring cup, combine yeast, sugar, and water; let stand for 5 minutes.
  2. In the work bowl of a food processor, combine whole wheat flour, all-purpose flour, and salt. Pulse several times to combine. With processor running, slowly add yeast mixture. Continue running processor until mixture is combined and forms a ball.
  3. On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a lightly greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, for 1 hour, or until doubled in bulk.
  4. Preheat oven to 450°.
  5. On a lightly floured surface, roll dough out into an 18-inch circle.
  6. Sprinkle a pizza stone evenly with cornmeal. Place dough round on top of stone, folding edges over to form crust. Prick dough with a fork.
  7. Follow the instructions for Roasted Eggplant and Caramelized Onion Pizza, or add desired sauce and toppings and bake for 15 to 20 minutes
Makes 1 (15-inch) pizza crust