DOUGH
1 1/3 cup warm water
1 teaspoon active dry yeast
1 2/3 cups white whole-wheat flour
1 2/3 cups unbleached bread flour
3/4 teaspoon fine sea salt
cornmeal for dusting
In a large bowl add the water and yeast and let sit until bubbly. Meanwhile, in a separate bowl blend the flours and sea salt together.
When yeast is bubbly add flour mixture to yeast mix, blend with a wooden spoon and then mix with hands. Knead for about 5 minutes, cover and let rest for 5 more minutes. After dough has rested knead again for a minute or two, until dough is smooth and elastic and slightly sticky.
Divide dough into 6 equal portions. Roll dough out on a cornmeal dusted counter until desired thickness is achieved (we like thin crust!) Add toppings of choice (*see our favorites below) and bake at 425 degrees for about 8 to 10 minutes or until crust is lightly browned and crispy.
CJ'S FAVORITE TOPPINGS:
Trader Giotto's Tomato Basil Marinara (found at Trader Joe's....I LOVE that place!)
Dairy free mozzarella and cheddar style shreds (we like the Daiya brand, found in health food stores)
fresh spinach....none of that frozen stuff
diced tomatoes
fresh basil
green onions, sliced
yellow onion, sliced
sliced olives
mushrooms
Enjoy!
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