Whole Grain Pizza Crust

• 3 12 cups organic whole grain wheat flour
• 12 cup organic amaranth grain
• 1 -2 bread, yeast packets
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 12 teaspoons salt
• 2 cups water

1. pop amaranth in small batches and let cool.
2. to pop amaranth, heat heavy skillet with lid over high heat; after skillet is hot, add 1/8 cup of amaranth, cover skillet, shake for 20 seconds, and pour popped amaranth from skillet into a bowl; repeat popping process for remaining amaranth; let popped amaranth cool in the bowl.
3. amaranth can be popped in advance and stored for later use.
4. measure 2 cups of water at 115 degrees F.
5. dissolve honey in water.
6. add yeast and olive oil to water, mix well and set aside for 5-7 minutes.
7. while waiting, combine wheat flour, popped amaranth and salt in mixing bowl.
8. add water to flour mixture; mix well and add additional water as necessary to form dough; knead dough into ball.
9. place dough ball in oiled bowl; cover and set aside in warm location for 1-4 hours to let dough rise.
10. roll out pizza crust from 1/3 to 1/2 of dough ball.
11. footnote: add sauce and toppings to crust; bake on preheated pizza stone for 7-15 minutes depending on temperature 400-500 degrees F; dough can be made in advance and stored in fridge for several days.

grain wheat flour, amaranth grain, bread, honey, olive oil, salt, water

Taken from www.food.com/recipe/whole-grain-pizza-crust-460776 (may not work)