Whole Grain Pizza Dough

This pizza dough whips up really quickly in a bread machine. The wheat bran gives it nice texture, and the mix of all purpose flour and whole wheat flour results in a dough that isn't too heavy. Now for lunch! To make pizza, break dough into the desired number of pizzas you'd like. This dough will make two large pizzas or 4-8 individual pizzas. Stretch dough, cover with sauce and toppings of your choice. Bake on a pre-heated pizza stone or a metal tray at 425 degrees until cooked though, about 15 minutes. To make Stromboli, roll dough out very thin, cover with toppings and then roll up and seal on the edges. Bake for 10-20 minutes at 425 degrees. Remove from oven, allow to cool and then wrap in foil and place in the refrigerator until you are ready to pack them in a lunch.

Ingredients

Preparation