Gorgeous bagels Shaun! I'll take a poppy please. We like the no-knead dough for pizza, the Cook's Illustrated recipe 3 Cups AP flour 1 2/3 cups water, room temp 1 1/4 tsp salt 1 1/2 tsp instant yeast (I used my bread machine yeast and it was fine) 1 1/4 tsp sugar (I used agave nectar) 5 Tbs EVOO Mix flour, water & Salt in mixer fitted with a dough hook for a few minutes on low, just to combine everything. Let dough rest 20 min. Sprinkle yeast and sugar over dough. Mix on low speed, just to incorporate all the ingredients, scrape the bottom. Increase mixer to high for about 5 - 10 minutes (I only needed 5) until dough is smooth and glossy and pulls away from sides. Coat a large bowl with olive oil, transfer dough to bowl, turn dough over in bowl so it's coated, cover with plastic wrap and let it rise at room temp for 2 - 2.5 hours. You'll see large bubbles and it will have tripled in size. Before rising, I put mine in the refrigerator wrapped, then pulled it out about 4 hours before I needed it to let it come to room temp and rise all the way. Put a pizza stone in oven and preheat to 450. Let the over rest at 450 for a while, so the stone gets good and hot. Rim a baking sheet with oil and turn dough out onto the sheet, stretching it with your fingertips. If it shrinks back a lot, let the dough rest for a few minutes and stretch it again. Let the dough rest in the pan until a little bubbly, maybe 10 minutes. Poke the surface with a fork all over, sprinkle with salt and bake until golden brown, 20 to 30 minutes. Pull it out and top it with whatever makes you happy and put it back in the oven for a few minutes. Often though, I'll make a batch of half whole wheat half bread flour pizza dough in the bread machine. It's so quick and easy, less than 5 minutes to load the machine and then I stick a couple bags in the refrigerator for whenever we're going to have pizza that week. That pizza looks yummy Ann. I also love mushrooms and black olives. Unfortunately, I'm the only one here that feels that way. AM

Hi Trudy: I didn't have time to separate everything so, I put in the whole Recipe and some instructions. You can make it as thin as you want. They like a thicker end Crust here, that is Crispy, tender. Lou : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of Active Dry Yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups AP Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

Is the smaller bowl so much smaller that the dough is nowhere near doubled? If it is that much smaller, it's okay just transfer it gently to a bigger bowl. But once dough has risen as much as it should, it needs to be deflated. (If you'd kept it in a big bowl, you would need to punch it down to keep it happy for two or three days.) Get the air out, and fold it a bit so that the yeast is redistributed. Now that it's cold it will rise much more slowly. Punch it down again if it gets near doubling, but it probably won't.

Pizza Hut isn't really what I meant by a decent pizza place. It's basically fast food and doesn't have the kind of wonderful flavor a good pizza dough has, even if they'd sell you dough. Certainly not worth 45 min. drive. My pizza recipe is based on this one: http://www.food.com/recipe/100-whole-wheat-pizza-dough-and-pizza-tips-436030 I've made it as stated and it makes good pizza. The changes I've made for myself are to suit my wheat and my tastes. I don't know if this has enough guts (i.e., well developed gluten that isn't cut by the bran content) to stand up to direct grilling (i.e., on a grate or grate pan), though you could certainly make it on a solid pizza pan on the grill. It runs sticky, so oiling the pan is a good idea. It's best to use a high protein whole wheat flour, like King Arthur hard (soft is for cakes). You could sub in some bread flour, like in Lars's recipe or add some vital wheat gluten to up the gluten as well. My version uses home milled flour (finest setting on electric flour mill appliance). You can buy both hard white whole wheat flour and hard red whole wheat flour, but you could use all of either. Use the very freshest flour you can get if you don't mill your own or you'll need more sweetening, like the honey in the linked recipe. I do the combination for flavor. All red is too sharp and overwhelms the toppings. All white whole wheat isn't tasty enough. 100% Whole Wheat Pizza Mill flour: 204 grams hard white wheat 135 grams hard red wheat Add to mixer bowl with: 22 grams barley malt powder (diastatic or middle of the road, not sweetener only) Pinch or scant 1/8th tsp ascorbic acid (vitamin C crystals) 7 grams dry salt (any kind) (heaping tsp.) scant 2 grams active dry yeast (heaping 1/2 tsp.) 241 grams water 22 grams olive oil (I use EVOO for the flavor, and it seems to be well enough shielded by the dough not to go weird at the high heat) Mix with Danish Dough Whisk or flat wooden spoon and let rest for about five minutes. Knead in mixer with dough hook for about five minutes. Transfer dough ball to baking surface (silicone mat, lightly oiled is good), and cut into usable portions (don't use a sharp knife on silicone mats--use a bench scraper or the back of a knife). This recipe makes one really big pizza, two medium, or four individual. An individual portion is about 152 grams. Spray sandwich ziplocs with oil and put each portion in one, or the whole thing in a larger bag. Put all the bags in a gallon bag. Chill (hydrate) for at least 24 hours (i.e., put in fridge for a slow rise). Remove dough from fridge and turn out onto oiled thin aluminum pizza pan when you preheat the oven with baking stone to 475°-500° F. Shape the dough into a round, using gravity, as usual, or press to the sides with your fingers, but don't overwork--too much handling cuts the whole wheat gluten and spoils the rise. Let it rest for about half an hour. After it has relaxed a little, you can adjust the shape. Add toppings. Bake for 9 minutes, or whatever is appropriate for your oven. N.B. -- In my experience, this dough is at its best 2 days after being made. 24 hrs. is minimum and okay. Two days is spot on. Three days is fine. Four days and the yeast might be exhausted, or nearly, so you'll have more of a thin crust/flatbread, but it's still good. If you're going to keep the dough longer than that, put it in the freezer right after making it up, and defrost overnight in the refrigerator. It will only keep, unbaked, a month or two in the freezer before the yeast gives up. A better way to keep it would be to bake all of the dough on the second day, either as pizzas or untopped (for untopped, dock the dough so it won't puff up--poke all over with a big fork if you don't have a docker). Pull them from the oven before they brown completely. Maybe 7 minutes. Put them on baking parchment or waxed paper wrapped cardboard, and wrap for freezing.