Ingredients:
1 ½ c whole wheat flour
1 c regular flour (NOT SELF-RISING)
½ t salt
1 t dried oregano
1 t dried basil
A few shakes of ground black pepper
1/3 c olive oil
3 T brown sugar
1 ½ T yeast granules (Use the regular kind, not bread machine or rapid rise yeast)
½ c boiled water + 1 ice cube
Additional cool water- about ½ c ; cornmeal (optional)
Cooking Instructions:
1 ½ c whole wheat flour
1 c regular flour (NOT SELF-RISING)
½ t salt
1 t dried oregano
1 t dried basil
A few shakes of ground black pepper
1/3 c olive oil
3 T brown sugar
1 ½ T yeast granules (Use the regular kind, not bread machine or rapid rise yeast)
½ c boiled water + 1 ice cube
Additional cool water- about ½ c ; cornmeal (optional)
Cooking Instructions:
- Mix all ingredients in the first section except for the olive oil.
- Mix boiled water and brown sugar. Stir until the sugar dissolves. Throw in the ice cube then let the water cool ‘til you can comfortably hold your finger in it for 10 seconds. It should still feel warm to the touch, but not hot.
- Stir yeast granules into the sugar water. Let proof 10 minutes to be sure the yeast is live. If you don’t get bubbles and brown frothiness, your yeast was dead.
- Make a well in the dry ingredients and dump in the yeast mix. Pour in olive oil. Stir and slowly add cool water. The dough should form a ball. If it starts to get sticky, add more of the whole wheat flour. If still crumbly, add more water.
- Turn out dough onto a floured countertop. Knead until well mixed and elastic, dusting with flour if it gets too sticky. If you pull the ends of the dough and drop it onto the counter, it should contract close to the size of the ball before stretching. This should take no more than 10 minutes.
- Cover the dough with a dish towel, set the oven to 425 degrees, and go kick up your heels for about half an hour. You can just leave the dough on the counter or put it in a non-metal bowl. If you use a pizza or baking stone, let it heat up in the oven while you relax. This makes the crust crispier than using a metal pizza pan.
- The dough should be significantly risen, not quite doubled in volume. Punch it down in the middle and get out your pizza pan if not using a baking stone. Even if it hasn’t come close to double, punch it anyway because you’re hungry and it will rise in the oven while it bakes.
- Cut dough in half. Toss, stretch, toss it into shape. Sprinkle cornmeal on your pan or pizza peel if you’re using a baking stone. This keeps it from sticking and adds a nice crunch.
- Top with whatever you like then bake 11-13 minutes.
