1 tablespoon active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon sugar
2/3 cup whole wheat flour
2 cups all-purpose flour
¼ cup EVOO
1 teaspoon salt
1. Dissolve the yeast in a large bowl with ½ cup of the water and sugar. Let it rest for about 5 minutes. Add olive oil, salt, wheat flour, and about 2 cups of white flour, stirring to mix, then turn out on a floured surface and let rest.
2. Knead dough until smooth, and add more flour if necessary to keep the dough from sticking -- about 5 minutes. Return dough into the bowl and cover with plastic wrap and let it rise until doubled in volume.
3. Preheat the oven lined with baking stone at 450F. A cast iron skillet can be used if you do not have a baking stone.
4. To bake 9-inch pizzas, divide dough into four parts (we stretch dough balls and assemble the pizzas in cake pans dusted with corn meal). Pizzas are baked in the pan for about 10 minutes, and then they are carefully removed and placed directly over the pizza stone to finish cooking. Cooking them directly on a stone produces crunchier dough that is very pleasing to the palate and makes the slice a bit easier to handle with bare hands.
My family enjoys pepperoni, sausage, pineapple-ham and (my kids favorite) “The Bomb” as I have mentioned before in a previous blog entry. The Bomb is a deep dish pie layered with sauce, cheese and Mac & Cheese.
We love flat breads! They are rewarding and easy to make at home. Breads and biscuits are the must-have part of a meal that sentimentalists associate with great-grandmother’s black wood stove in the old baking days.