Whole Wheat Pizza Dough

• 7/8 c water
• 1 T baking yeast
• 1 T or more ground dried (or chopped fresh) rosemary,
• t salt
• 1/3 c olive oil,
• 1/2 c white flour
• 1 cup to 2 cups whole wheat bread flour (start with 1 cup and add up to another cup to get right consistency)

1. Heat 7/8 c water (or 3/4 c for a thinner pie--it will take a few minutes less to bake) to about body temperature
2. Pour hot water over 1 T baking yeast in the warmed mixer bowl, add salt, olive oil, herbs, white flour and at least 1 cup of the ww flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.
3. Add remaining flour 1/2 cup at a time and mix until dough clings to hook and cleans sides of bowl, about 2 minutes.
4. Knead on speed 2 about 2 minutes longer.
5. Return to warmed, freshly oiled bowl, cover with dishtowel and let rise until doubled in size, about 1 hour.
6. Oven: 400 degrees F.
7. Roll, work, or shape dough into size and shape desired (this makes a 16 inch round) on desired baking surface.
8. Add sauce at this point, but no toppings. The important thing is to have a thin, moist layer on top of the dough at this point)
9. Bake for 10 min. at 400 remove and turn oven down to 350
10. Add cheese (if any), toppings, and a sprinkling of additional cheese if desired, and bake for 5-10 min. longer
11. For stromboli, obviously everything (cheese, sauce, vegetables, etc.) goes in at once, the dough is folded over into a crescent and pinched shut. Cut a few slits with a sharp knife, and stick the sucker in at 400 degrees for about 15 minutes. It probably helps if the filling is hot to begin with

water, yeast, t, salt, olive oil, white flour, whole wheat bread flour

Taken from www.epicurious.com/recipes/member/views/whole-wheat-pizza-dough-50181058 (may not work)