Fresh ground whole wheat flour is important--grind your own if possible.
Ingredients:
For crust
2 1/3 cups whole wheat flour
1 packet instant yeast
1 1/2 tsp sugar
3/4 tsp salt
1/4 tsp garlic fresh or powdered
1 TB fresh rosemary, chopped fine
2 TB olive oil
3/4 cup warm water
Cornmeal to cover pan
1. Combine 1 cup flour, yeast, sugar, and salt in bowl. Add garlic and rosemary.
2. Add olive oil and warm water and stir with a wooden spoon.
3. Gradually add another cup of flour and up to 1 1/3 cup, until the dough begins to pull away from side of bowl (I use my bread mixer to knead for 3-5 minutes).
4. Drizzle dough with olive oil, cover with plastic wrap, and allow to rise in a warm place for 30 minutes
5. Punch down down and turn onto a floured surface. Knead 3-5 times, then use a rolling pin to work dough into a circle.
6. Preheat oven to 450 degrees. If using stone or cast iron pan, preheat pan inside oven. Press dough onto pan, making a lip for the crust around the edge and poking the surface with a fork all over.
7. Bake the crust for 5 minutes to set the crust (and make the bottom crispy).
8. Then remove from oven and drizzle the crust with olive oil, brushing it on the edges, then add the toppings. I do:
Toppings:
fresh oregano and/or fresh basil
tomato paste
S&P
spinach
mushrooms
fresh mozzarella cheese, crumbled
cheddar cheese
blue cheese
parmesan cheese
green onions
Layer tomato paste first, then S&P, then veggies/fresh herbs, then cheese on top. Bake for 12 minutes, or until the crust is turning golden brown at the edges. Slice and enjoy!
