This was a bear to knead; I've never worked with a dough this stiff. I let it rise for the recommended 1 and 1/4 hours, but it never really doubled in size. Once on the grill, it puffed up nicely. The taste was okay, but the texture was a little dense. I will make this again using the food processor method and allow a good 2 hours for rising.
Whole-Grain Pizza Dough
From EatingWell: July/August 2013
This master healthy whole-grain pizza dough recipe, which can be made in a food processor, is a breeze to roll. Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place.