Instructions: Dissolve yeast in warm water until foamy. Mix whole wheat & 2 c. all-purpose flour, and salt. Add dry mixture to yeast in three additions. Add yogurt & mix until soft & sticky, about 2 minutes.

Knead on well-floured surface until smooth (this dough may take over a cup of additional flour while kneading). Knead 5-7 minutes. Put into large greased bowl, turn to coat entire dough ball, cover and let rise 1 hour.

Punch down, let rise again (1 hour).

Shape into pizza rounds; place on cornmeal-dusted pans. Top as desired.

Bake at 425F ... 15-20 minutes if mini (personal) sized; 20-30 minutes for 12" pizza.j

Yields 6-8 mini pizzas or 2 12" pizzas. (dough can be frozen (well protected) in pizza pan and topped just before baking ... thaw in refrigerator overnight before topping. I have even frozen it all topped and baked it longer right from the freezer.)

NOTES : Heres another crust involving yogurt, which I have made for years and years.

I guess the yogurt must be more important than I had realized!

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