Bruce Whole Wheat crust for grilled pizza

1  cup		white flour
3-1/2  cups		whole wheat flour
2  tablespoons		yeast
1  tablespoon		honey
1  tablespoon		molasses
1  teaspoon		salt
1-1/2  cups		warm water
1  tablespoon		Natural Oils Extra Virgin Olive Oil

Tip: Click on the ingredient links to learn the nutritional information for all the Bruce Whole Wheat crust for grilled pizza ingredients. The serving size for any ingredient in Bruce Whole Wheat crust for grilled pizza may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

mix honey, molasses, yeast, oil and water - let set for 5 minutes until head is created on mixture

Mix dry elements (flours and salt)

Combine all elements in mixer and mix dough until everything is combined and dough is slightly sticky

Cover dough and let rise for 2-3 hours

Punch down dough and separate into 8 even sections / allow to rise again for 1 hour (each dough is 2 servings or a 12-14 inch pizza)

Preheat and clean grill to 450-500 degrees

use wax paper - 14-16 inches long - spray wax paper with Pam Oil
Put dough on wax paper and give it a dab of olive oil (1 tsp) and use rolling pin in circular fashion to create a nice flat pizza crust

To cook:

Flip dough onto grill with wax paper up - immediately peel off wax paper - this help you transport the dough onto the grill without getting all messed up.

Grill dough until dry and slightly brown - flip dough and grill for 30-50 seconds - or until dry

Remove dough from grill - on the cooked side - place pizza toppings and sauce (keep toppings to a minimum so they have a chance to cook)

Put pizza back on the grill and in 4-5 minutes - - remove and enjoy!!