Whole Wheat Pizza Dough
In large mixing bowl combine 1 ½ cup of the whole wheat flour, yeast, salt, and wheat germ/flax seed. Add warm water & oil; mix. Using a wooden spoon, stir in as much of the remaining flour as you can.
Knead in remaining flour to make moderately stiff dough that is smooth and elastic, not sticky.
Cover dough; let rest 10 minutes.
Preheat oven to 350 degrees.
Divide dough into fourths and roll each into 9-inch circles.* Put into 9-inch round non-stick pans. Cook at 350 for 5-10 minutes, or until dough starts to form large air pockets. Cook time will depend on the thickness of your dough.
Make pizza or freeze dough between pieces of wax paper for later use.
*Instead of four personal-sized pizzas, another option is to make two large pizzas. Spread your larger dough on a baking stone or large non-stick cookie sheet to cook.
I like to double the recipe when I make it and freeze the extra.
Servings: 4 small (9-inch round) pizza crusts
Prep and Cooking Time: 25 minutes prep; 5-10 minutes cook