Herbed Whole Wheat Pizza Dough

Ingredients:
1 cup water
2 tablespoons olive oil
2 cups bread flour
1 cup whole wheat flour
2 teaspoons dried basil, oregano, or Italian seasoning, crushed
3/4 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon active dry yeast or bread machine yeast
Cornmeal (optional)

Directions:
Add all of the ingredients except cornmeal to a 1.5 or 2 pound bread machine according to the manufactor's directions.  Select the doug cycle.  When the cycle is complete, remove the dough from the machine.  Punch down.  Cover and let rest 10 minutes.

For thin-crust pizza:
Divide the dough in half.  For each pizza, grease an 11 or 12 inch pizza pan or a large baking sheet.  If desired, sprinkle pan with cornmeal.  On a lightly floured surface, roll 1 portion of dough into a 12-13 inch circle.  Transfer to prepared pan, building up edge slightly.  Prick crust with a fork.  Do not let the dough rise.  Bake in a 425 degree oven 10-12 minutes or until lightly browned.  Add desired topping.  Bake for 10-15 minutes more or until edge of crust is golden brown and the topping is bubbly.

For thick-crust pizza:
Grease a 13-14 inch pizza pan.  If desired, sprinkle greased pan with cornmeal.  With greased fingers, pat dough into prepared pan, building up the edge.  Cover and let rise in a warm place for 30-45 minutes or until nearly double.  Bake in a 375 degree oven for 20-25 minutes or until lightly browned.  Add desired topping.  Bake for 15-20 minutes more or until the topping is bubbly.  

Makes two 11-12 inch thin-crust pizzas or one 13-14 inch thick-crust pizza. (6 servings)

Nutritional information (for crust only):
calories 276, total fat 6g, saturated fat 1g,  cholesterol 0g, sodium 269mg, carbohydrate 48g, fiber 4g, protein 9g.

Source: Better Homes and Gardens (website)