Boboli Pizza Crust

• 1 cup Whole Wheat Flour
• 1 Tablespoon Active Dry Yeast
• 1 Tablespoon Vital Wheat Gluten (optional)
• 1/2 teaspoons Salt
• 1 cup Warm Water
• 1/2 Tablespoons Honey
• 2-1/2 cups Unbleached All-purpose Flour
• 1 Tablespoon Vegetable Oil, Melted Butter Or Shortening
• 1/4 cups Shredded Parmesan Cheese

1. Put wheat flour into a mixing bowl with yeast, gluten, and salt. Combine water, honey and oil. Dissolve well. Pour into the wheat flour, mix well, and let it sit for 10 minutes.
2. Add all-purpose flour, starting with 2 cups all-purpose flour and adding one cup at a time, up to 2 1/2 cups total. Stop adding flour when dough clings to the hook and cleans the sides of the bowl. Knead for 5 minutes. Dough should be smooth, elastic, and feel wet, but not sticky.
3. Oil the top of the dough, cover with plastic wrap and let rise in a warm, draft-free place for 30 minutes.
4. Take dough out, punch it down, and let it rest on the counter, covered, for 10 minutes.
5. Sprinkle cornmeal on a pizza stone. Place the dough on it and roll into a 14" circle. Take a chopstick or similar instrument and poke holes in the dough, about 2" apart. This keeps the pizza uniform in shape without huge bubbles in it. Spritz lightly with water and sprinkle with Parmesan cheese.
6. Bake in a 400u0b0F oven for 15-20 minutes, covering it lightly with foil during the last 5 minutes to prevent over browning.
7. Put desired pizza toppings on and bake for an additional 10 minutes or until cheese is brown and bubbly.

whole wheat flour, active dry yeast, vital wheat, salt, water, honey, flour, vegetable oil, ubc

Taken from tastykitchen.com/recipes/breads/boboli-pizza-crust/ (may not work)