Whole-Wheat Individual Pizza Crusts

In a medium bowl stir together whole-wheat flour, 1/4 cup of the all-purpose flour, and the salt. Gradually stir in the water to make a soft dough, adding additional water, 1 teaspoon at a time, if necessary. Shape dough into a ball. Sprinkle some of the remaining 1/4 cup all-purpose flour on a work surface. Knead dough on floured surface until smooth, elastic, and slightly sticky. Cover and let stand 10 minutes.

Divide dough into six portions. Roll each portion between the palms of your hands into a smooth ball. Press balls to flatten; lightly coat both sides with more of the remaining flour. Using a rolling pin, roll dough into 6-inch circles, using the remaining flour as necessary.

For a charcoal or gas grill, grease grill rack. Place dough circles on the rack directly over medium heat. Cover and grill about 1 minute or until firm. Turn and grill about 1 minute more or until puffed. Remove from grill. Using a clean, folded kitchen towel, evenly press crusts down gently yet firmly. The crusts will deflate as you press them.

Use immediately or store in an airtight container at room temperature up to 2 days or freeze up to 2 months.