1 tsp. yeast
1 1/2 cups warm water
2 cups flour
2 cups whole wheat (or white flour)
1 tsp. salt
1/3 cup extra virgin olive oil
Place water into a bowl and sprinkle the yeast over the water. In a mixing bowl combine flour and salt. With mixer on low, slowly pour in olive oil until just incorporated
Gently stir the yeast and water and slowly pour it into the flour mixture. Mix until the dough forms a ball and is not clinging to the side of the bowl. Drizzle a little olive oil into a bowl and place the dough into the bowl and turn to coat. Cover dough with a moist towel and let rise for 1-2 hours (or more in fridge with plastic wrap for up to 2 days.)
Preheat oven at 500 degrees. Divide dough into two. Lightly drizzle olive oil onto a rimmed baking sheet. If you are using a pizza stone spread corn meal over the stone. Stretch the dough into shape) thinner the better, but don't roll out, stretch and press it with your fingers into shape.
Spread your favorite toppings on top of the pizza and bake for 10 minutes.
You can store the dough wrapped in plastic wrap for 2 days in the frig or 2 months in the freezer.
Pictured "Roasted Garlic Parmesan Veggie"
1 bottle Roasted Garlic Parmesan Alfredo Sauce
2 cups spinach
1 zucchinni (sliced)
1 red pepper (diced)
Mozzerella Cheese (grated)
Spread Alfredo Sauce over the pizze dough. Layer the spinach, zucchinni, red pepper and cheese. Bake as above.