Wheatberry Pizza Dough

1/2 c  Wheat berries
  1    Pkg yeast -OR-
  1 tb Yeast
  4 c  All purpose flour; up to 4-1/2 c
  1 c  Whole wheat flour
  1 ts Salt

Dough:

Note: Need to start the night before to soak wheatberries.

Combine wheatberries and 1 cup water in small bowl. Cover &
refrigerate overnight. Drain and set aside.

Combine yeast and 1/4 cup water in small bowl and let stand until
dissolved.

Combine salt and 2 cups lukewarm water in another bowl.

In yet another bowl, combine the whole wheat flour, and 2 cups of
white flour.

Make a well in the dry ingredients bowl and add yeast mix and salt
mix. Add the remaining white flour gradually to make a soft dough.

Knead on a lightly floured surface for 8 to 10 minutes, adding more
flour as necessary to prevent sticking.

Place dough in Pam sprayed bowl and turn dough to coat with spray.

Cover with plastic and let rise until doubled, 1 to 2 hours.

Punch down dough. At this point you can freeze portions for up to
2 months. Bring to room temperature before using.

Pizza Crusts:

Heat oven to hottest baking setting. Place rack in lowest position.
Place an inverted cooking sheet or tiles or pizza stone on rack to
heat.

Divide dough into 8 sections, or less if using smaller batch.

Roll dough section into a round. I found using a rolling pin makes a
round shape.

Place on an inverted cornmeal dusted baking sheet. Add your
toppings.

Slide unbaked pizza from the baking sheet into the oven with the
heated baking sheet.

Bake for 10 to 14 minutes or until it looks done. This depends on
your oven temperature, so keep a good eye on it the first few times
you do this:

Note:

This is the same issue that had the semolina pizza dough, so the
instructions for assembly are pretty much the same.

Yield: 8 crusts (6")

Per crust: 302 cal, 9 g pro, 1 g fat, 64 g carbs, 268 mg sod,
0 mg chol

Recipe FROM: Eating Well, May 1992