It's really a pretty basic recipe, and the original one came from the little cookbook that came with my Kitchenaid (a wedding present!). I make it in the mixer, which makes it really easy, but I'm sure you could do it by hand too.
- 1 cup warm water (105F-115F*)
- 1-2 tsp traditional yeast
- 1/2 tsp salt
- 2 tsp olive oil
- 2 1/2 - 3 1/2 cups whole wheat flour
- Warm up the bowl by swishing around some warm water in it. Add 1 cup warm water.
- Immediately add 1-2tsp of yeast, depending on how much you'd like your crust to rise.
- Give it a little stir, and add 1/2 tsp oil and 2 tsp olive oil.
- Add 2 1/2 cups of whole wheat flour, and mix for about one minute on low speed.
- Gradually add the remaining flour, 1/2 cup at a time.
Now you can put it back in the bowl, cover it with a tea towel, and let it rise for up to an hour, or you can make it right away! I roll mine out using a pin, which makes it really easy. Sprinkle some flour or cornmeal on the pan before you transfer it, to prevent it from sticking.
After you have added sauce and toppings, bake for 15-20 minutes at 425F.
Look forward to an upcoming post on our favourite topping combinations - it can get pretty crazy! :)
Linked up at The Modest Mom, Growing Home, Raising Homemakers, We Are That Family,