my breadboard dough

breadboard pizza dough

makes one big cookie sheet sized pizza

2 tsp active dry yeast

1 1/3 cup hot water (115 degrees)

1 tbls honey

pinch of wheat flour

1 cup fine, whole wheat flour

2 1/2 cups white all purpose unbleached flour

1 tbls sea salt

1 tbls fresh cracked pepper

olive oil for the bowl

1) mix the yeast, honey & generous pinch of flour into the water, stir and let sit for 5 minutes - until frothy.

2) in large bowl, whisk your flours, salt & pepper

3) make a well and add in the yeast mixture, stir until combined and dump out on the counter to knead for 10 minutes, no less.

4) in a clean large bowl, add a small amount oil just to coat and place dough inside. cover with plastic wrap and put in a warm place to rise. (an oven with a pilot light works well) let rise for an hour, until doubled in size.

5) remove from bowl and place on baking sheet, stretch to fit and cover with plastic wrap, set in a warm place to rise again, for another hour.

6) preheat oven to 350* and dimple to the top of the dough with your fingers.

7) add sauce and bake 20 minutes, then add cheese & toppings and bake 5-10 minutes more.

bob and i adore pizza and the millions of variations with dough, sauce, cheese etc. I have been toying around trying to find the best "breadboard" style crust that is sturdy for the heft of toppings, but still spongy & light. This is perfect ~ the little bit of wheat flour gives it a rustic taste and bit more texture. It's sturdy enough to lift, but not to hard that you chip a tooth.