Bits and Bobs
1 c warm water (100-110°F)
1 tsp dry active yeast (roughly half of one packet)
1 tsp honey
1 c whole wheat flour
1 ¼ c all-purpose flour
1 tsp salt
Mix together the warm water, honey, and dry active yeast. Allow to “flower” for about 3 minutes. You want the yeast to have foamed (that’s how you know it’s alive).
Stir the salt, and both flours together so salt is evenly distributed. Add to the yeast mixture and mix together with floured hands until the dough is “stringy.” Turn out onto a floured surface and knead until a smooth, but tacky ball forms. If you are using a stand mixer, fit with the hook attachment and mix on low for 1 minute, then increase to medium for another 3-5 minutes until the dough forms a ball and pulls away from the sides of the bowl.
Using the olive oil, grease down a big bowl. Put the ball of dough into the bowl and turn once so its coated with the oil. Cover with a kitchen towel, move to a warm spot in the kitchen, and allow to rise for one hour.
After one hour, punch down the dough to slightly deflate it and turn over in the bowl to form another ball. If you would like to make small pizzas, divide the dough into three equal sized balls before punching down then return to three separate and oiled bowls. Cover the bowl(s) with the towel, and again left rise (or proof) for another hour.
After the last proofing, the dough can either be used right away, or wrapped tightly in plastic wrap and refrigerated for up to one day.
Preheat oven to 450°F
Roll dough out to 14 inch round and place on baking sheet sprinkled with semolina flour (will prevent any sticking and help with crisping up the bottom)
Spread the sauce or pesto all over dough, add whatever toppings your little heart desires and bake for about 15 minutes until the edges are golden brown and cheese is melted.