I used my Kitchenaid stand mixer instead of my bread maker like I have been. And it was just as easy as throwing it into the breadmachine. Once it was done rising, I topped it and tossed it in the oven. It came out thin, and crispy. Just like I like it. Here is the recipe:
2 c of Whole Wheat Flour
1 package of active dry yeast/instant yeast
3/4 teaspoon salt
1 c of hot tap water (120-125 degrees)
1 tablespoon of vegetable oil
1 tablespoon of honey or sugar
1 tablespoon of gluten (this is optional)
*the gluten will help the dough rise, which will also yeild a thicker, chewier crust. If you don't want a thicker crust leave it out. *
Prepare the Dough-In a mixing bowl, combine the flour, yeast, and salt. Blend in the water, oil and honey (or sugar). Stir by hand until all of the ingredients are well combined. Then cover and let rise until desired size.
Grease a 15x10x1 pan or a 12-14 inch pizza pan. Press dough out until it covers the pan.
You can pre-bake the crust for 3 minutes BEFORE you top it. It will help to make a crispier crust. You don't have to though.
Top the dough with desired toppings and bake 15-20 minutes.
Here are my notes: I used rapid rise yeast. I don't know if that matters or not. It's just all I had on hand. I also did NOT use the gluten, because I wanted a thin crust. I did have to add a bit more flour as it mixed because it seemed a little wet. I let it rise until it was almost double in size. And like I said earlier, I used my stand mixer to mix it up and it turned out fine. I also pre-baked it. Like I said, I like my crust thin and crispy. I also poked it with a fork all over before baking. Once I topped it and put it in the oven, I kept my eye on it. I actually pulled it out of the oven around 13 minutes. So your oven may be different as well. Just watch it.
Give it a try next time you make your own dough. You will love it!