Instructions: Heres my favorite whole wheat pizza dough that Ive developed for a forthcoming cookbook emphazing delicious, nutritious, and expeditious vegetarian cooking. If you have any suggestions for improvement, Id love to hear them.

Use this whole wheat dough for calzones and braided breads, too.

Preparation Time: 5 minutes
Bread Machine Time: 1 1/2-2 hours
Makes: 2 1/4 pounds dough; 2 (14-inch) thin-crust pizzas

Place ingredients in bread machine in order recommended by manufacturer. Select dough cycle and press start. Check dough after 5 minutes of kneading, and adjust water or flour as necessary to achieve a soft ball. When dough cycle is completed, follow recipe for Whole Wheat Pizza.

Hand-Kneaded Method: Stir ingredients together in a mixing bowl. Knead on a lightly floured surface until smooth and elastic, about 7-10 minutes, adding as little flour as possible. (Coat hands with cooking spray to prevent sticking.) Preheat oven to 200F degrees and turn off. Place dough in large heat-proof bowl, and cover with a damp towel. Place bowl with dough in warm oven until dough has doubled (about 1 hour, or 1 1/2 to 2 hours at room temperature).

Standing Mixer Method: Combine ingredients in the bowl of standing mixer. Knead on low speed with a dough hook about 5-7 minutes or until elastic. Follow remainder of hand-kneaded directions.

Herbed Pizza Dough: Add 1 tablespoon Italian Seasoning Mix or 1 teaspoon dried chives, 1 teaspoon basil leaves, and 1 teaspoon oregano leaves.

Pizza Dough Mix: Store dry ingredients except for yeast in a resealable bag at room temperature up to 1 month, or refrigerate or freeze up to 3 months.

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