This whole wheat pizza crust uses King Arthur brand White Whole Wheat Flour. The taste is very unique and delicious (nutritious too!).
1½ cups warm water (110-115 degrees)
2 tablespoons honey
2 tablespoons olive oil
3½ -3¾ cups white whole wheat flour
1 tablespoon vital wheat gluten
1½ teaspoons salt
2¼ teaspoons active dry yeast
Mix in bread machine, according to manufacturer's instructions (usually liquids on bottom, followed by flour and other dry ingredients, with the yeast on the very top). Mix on dough cycle and rise 1 hour. Divide dough into 2 equal sized pieces. Roll each into a large pizza round. Place on a pizza stone, lined with parchment paper. Prick crust all over with a fork (to allow air to escape and prevent bubbles in your crust). Bake at 500 for 6-8 minutes. Add toppings of your choice and either bake or freeze. To bake: place on pizza stone and bake for 15-20 minutes at 450 degrees. To freeze: completely wrap with plastic wrap and foil. Label. To serve: thaw on pizza stone. Bake as directed.