Whole Wheat Pizza Dough

2 & 1/2 teaspoons active dry yeast
2 cups skim milk -- tepid
2 whole eggs
1/4 cup olive oil
1/2 cup canola oil (or all olive oil)
1 teaspoon salt
1/4 cup wheat gluten -- (up to 1/3 cup)
5 cups whole wheat flour -- (up to 5 1/2 cups)

Mix yeast and milk then add all other ingredients except last 2 1/2 cups flour with KitchenAid mixer approx. 10 minutes. (Alternatively, a strong bread machine can do all of this.)

Mix in remaining flour with dough hook and knead until smooth.
Allow to double twice and punch down.

Stretch (or roll out and stretch) into baking sheets, cast iron pans or pizza pans coated with olive oil.

Allow to rise in pan for thickness and fluffiness.

Bake at 375 - 400 for 8 - 10 minutes, then remove and toppings of your choice, such as Mario Batali's Pizza Sauce. Alternatively, get oven really hot (450 or more) and cook with toppings until done.

Finish baking until crust when lifted up is golden brown.

Adapted from the Frugal Gourmet Focaccia  recipe from "Three Ancient Cuisines."