Thanks for reminding me, Sommer! Whole Wheat Bread and Pizza Dough Prep Time: 10 minutes, to add ingredient to bread machine I usually throw the ingredients into the bread machine on the dough cycle, in the order listed. But traditional methods work well, too. Makes a 2 pound loaf (ie a lot of dough) 1-3/4 Cups Water ¼ Cup Oil (corn or olive oil work equally well) 1 Teaspoon Salt 2 Tablespoons Sugar 2-3/4 to 2-7/8 Cups Whole Wheat Flour (Like King Arthur Brand) 2 Cups White Bread Flour 2 Teaspoons Bread Machine Yeast Set the machine on the dough cycle and start. Depending upon how you measure flour and water, either may need a little adjustment to get the proper consistency. Just make note of what you do for next time. The dough will have a bit smoother texture if the ingredients are left to sit in the machine for 4 to 8 hours before mixing. Bread (for one large loaf): When the dough is done, turn out onto a lightly floured surface. Roll into cylinder (about 14 to 16 inches long). Place diagonally on rectangular cookie sheet. Place in warm area, let rise until double (30 minutes, or so). Pre-heat oven to 375 F. Use middle rack. Bake for 25 to 27 minutes. Remove to rack to cool. Pizza (makes 2 - 12-16 inch round): I use a pizza stone, on the lowest rack, and preheat for 20 minutes at 500 F. I have tried direct stone cooking, and on a pan on the stone. The pan is neater and easier to handle. The stone, alone, gives a slightly tougher texture. When the dough is done, turn out onto a lightly floured surface. Divide in half. Roll out each to fit a very lightly floured pizza pan. Cover with sauce (like Ragu Pizza Quick Traditional) and Mozzarella Cheese (part-skim works best) and other toppings of choice (I like pepperoni and Jimmy Dean sausage). Bake each pizza for 9 minutes (adjust time to suit your oven).