Mix all dry ingredients, including yeast if using instant dry yeast (if using active dry follow packet instuctions and add to dry ingredients seperately).
2
Add water (and yeast if proofing was needed !!Remember to subtract the water used from proofing yeast from amount of water used in recipe!!)
3
Mix in mixer with dough hook for appx 8 minutes or until dough is smooth.
4
Table the dough and cut into 6 equal portions (about 11 1/2 ounces apiece).
5
Make into dough balls and put into dough box.
6
Lightly spray with release (cooking spray - olive oil works great)
7
Cover and refrigerate for a minimum of 3 hours (best 1 to 3 days... but 3 hours will do.
8
Stretch dough out to 12" by hand tossing or using a rolling pin <-makes a nice thin crust
9
Sauce it, layer with veggies and meat, top with 4 ounces Mozzarella and 2 ounces Provolone cheese
10
Bake until cheese slightly browns and crust rises. Appx 7 minutes on a pizza stone (bottom shelf) at 550 degrees.
11
Cut and enjoy one of the best Whole grain pizza''s you will ever eat.
Can substitue sugar or honey for sugar substitue. I''m diabetic so short cuts are needed.
12
** This recipe can be divided by 3 for a home 5 or 6 quart mixer.
13
** Note to Diabetics **
One 12" pizza has 27g carbs (crust only) so you can be very generous with your toppings and still be able to eat a salad and some chicken wings.
