Instructions: VEGAN

This homemade, half whole wheat dough is quick and easy to make, requires only one rising, and makes enough dough for two round or one big rectangular pans.

A word of warning: Do not knead pizza dough after first rising. This will make it hard to roll out. If you forget and knead, let dough relax, covered, 20 minutes.

Put water in large bowl. Sprinkle in yeast, let soften and whisk to dissolve.

Add salt; stir. Add flours all at once. Stir to mix with sturdy wooden or stainless steel spoon until flour is incorporated and dough forms ball.

Turn out on lightly floured board and knead 5 to 8 minutes, or until dough is elastic and not sticky, but still soft.

Wash and dry bowl; oil lightly. Return dough to bowl. Cover with clean damp towel. Let rise in warm place (85 degrees) until doubled in bulk, about 1 hour.

Turn out dough on lightly floured board. For two pizzas, divide dough in half with knife or dough cutter. Roll into 14- inch circles. Ease into lightly oiled 14-inch round pizza pans that have each been sprinkled lightly with 2 teaspoons cornmeal. Or, roll out entire dough to fit 1 cookie sheet that has been lightly oiled and dusted with 4 teaspoons cornmeal.

Preheat oven to 400 degrees. Top pizza as desired with sauce and toppings.

Bake about 15 minutes, or until dough is completely baked and toppings are cooked through.

Makes 2 thin 14-inch round crusts, 1 10-by 15-inch rectangular crust or the top and bottom crusts for a 12-inch stuffed pizza.

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