ONE: Lightly dust work surface with whole-wheat flour.

TWO: Place dough ball onto floured surface. Using fingertips, flatten into a 6- to 8-inch circle, about 1/2-inch thick.

THREE: Using a floured rolling pin, flatten dough in 1 direction, moving the rolling pin back and forth, to give you an oval shape.

FOUR: Flip dough and rotate it clockwise a quarter turn, so the dough lies horizontally. Add flour to surface and dough, as needed, to prevent sticking and tearing. Roll again, back and forth, to even dough into a circle.

FIVE: Repeat steps Three and Four until desired thickness and diameter are achieved – about 1/4-inch thickness for a regular crust or about '1/8-inch for a thin crust.

SIX: Transfer dough to pizza pan or baking sheet. To keep air bubbles out, repeatedly pierce dough with a fork in 1-inch sections over entire surface. (Note: You may want to leave a 1/2- to 1-inch border for a puffy crust.) Garnish and bake as desired.

BONUS: For those with wheat intolerances, try switching to Kamut or spelt flour in CE’s Whole-Wheat Pizza Dough (see page 39 of the March/April 2010 issue for the recipe). Just follow these simple alterations. (Note: Dough will likely have a more dense texture.)

• Substitute Kamut or spelt flour for the same amount of whole-wheat flour.
• Remove vital wheat gluten from recipe.
• Increase yeast to 2 pkgs.
• Add 1 tsp baking powder to flour mixture.
• Reduce water to 2/3 cup total.
• After mixing yeast and flour, knead for 5 minutes on a floured surface.

Click here for fun pizza ingredient combos.