Whole Wheat Pizza Dough - Martha Stewart

• ngredients
• 1 envelope dry active yeast
• 2 cups warm water
• 2 1/2 cups all-purpose flour, plus more for dusting surface
• 2 teaspoons coarse salt
• 2 cups whole-wheat flour
• 1/2 cup toasted wheat germ
• Extra-virgin olive oil, for bowl

1. Dissolve yeast in water in a large bowl
2. and let stand, 5 minutes. Stir in 2 cups all-purpose
3. flour and salt. Stir in whole-wheat
4. flour and wheat germ, then remaining all-purpose
5. flour, 1 tablespoon at a time, until dough
6. comes away from bowl but is still sticky.
7. Turn out onto a lightly floured work surface,
8. and knead, until it's smooth and elastic
9. and springs back slowly when poked,
10. about 10 minutes.
11. Place in a lightly oiled
12. bowl, turn to coat. Cover, and let rise in a
13. warm place until it doubles in volume, about
14. 2 1/2 hours.
15. Cut dough into six portions.
16. Roll into balls, cover, and let rest 30 minutes
17. before stretching for pizza.

ngredients, active yeast, water, flour, coarse salt, wholewheat flour, toasted wheat germ, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/whole-wheat-pizza-dough-martha-stewart-52851111 (may not work)