Bread Machine Whole Wheat Pizza

Tonight we whipped up a batch of dough that we've used before for pizza. This is adapted from Amazing Whole Wheat Pizza Crust. What I love about it is the versatility of the dough. Thin crust, thick crust, dinner bread, this recipe can do it all.

Rolled thin cracker crust:	Hand pulled thick crust:

Here is the recipe:
(Makes two 12-inch pizzas)

Ingredients:
1 tbsp honey
1 1/2 cups warm water
1 tbsp active dry yeast
1 tbsp olive oil
1 tsp salt
2 cups whole wheat bread flour
1 1/2 cups all-purpose flour

Toppings:
2 tbsp olive oil
Black pepper, garlic powder, onion powder, and Italian seasonings to taste
1/2 cup tomato sauce
6 oz shredded mozzerella
2 oz shredded cheddar
2 oz shredded monterey jack
1/2 oz freshly grated Parmesan

Directions:
Add ingredients to the bread machine in the following order:
Warm water, honey, and yeast. Olive oil. Whole wheat and AP flour. Salt.
Set to dough cycle. When dough has finished the second rise, preheat oven to 450 degrees.
Remove dough with floured hands and set on a well floured surface. Roll or toss as desired.
Evenly coat crust with olive oil and sprinkle with seasonings to taste. Bake crust for 10 minutes or until lightly browned. Remove and top with sauce and cheeses. Return to oven for 5 more minutes, or until cheese begins to bubble. Let pizzas cool for 10 minutes before cutting.

I hope you enjoy this recipe. If anyone tries this dough as a loaf bread or roll please let me know how it turns out!