PIZZA CRUST

1 C. warm water

1 Tbsp sugar

1 Tbsp. yeast

1 tsp. salt

1 Tbsp. oil (I use grapeseed, but you can use olive or canola)

1 C. whole wheat flour (I like the hard white wheat for milder flavor)

1 1/2 C. all-purpose flour

In mixer or bowl, combine water, sugar and yeast.  Let stand for 5 minutes to let yeast foam.  Add salt, oil and sugar.  Stir in wheat and white flour and knead until smooth and elastic.  I like to let the dough rest for about 15 minutes before rolling, but you can roll it out immediately if you like.  Roll the dough into mini pizzas or one 15 inch pizza on a cornmeal dusted board.  The cornmeal works much better than flour on the board because it doesn’t dry out the dough and it gives a nice crispness to the finished product. Let everyone top their pizzas to their liking, and bake at 400 degrees for 15-20 minutes.  I bake my pizzas on a pizza stone, but a cookie sheet works fine.

Here’s a picture of last night’s topping selections:

Our almost vegetarian toppings: fresh garden squash and zucchini, mushrooms, purple onion, tomatoes, rehydrated red and green peppers, and turkey pepperoni