Equipment: one small bowl, one large bowl, fork for docking dough
Ingredients:
- 1-1/2 c. whole wheat flour
- 2/3 c. fine corn meal
- 1/2 c. unbleached white flour
- 1/4 c. whole wheat vital gluten (can be purchased in health food bulk depts. -Bob's Red Mill also sells it packaged.)
- 1-1/4 c. warm water
- 1 pkg. active dry yeast (not the quick rising kind)
- 1 tsp. honey
- 1 tsp. sea salt
- 3-4 tsp. olive oil
- Put honey into small bowl, add yeast and water. Stir well and allow to sit 5 minutes or until frothy.
- In large bowl, combine flours, vital gluten, cornmeal and salt, stir to combine.
- Dig a depression into center of flours and add the yeast mixture.
- Blend together with hands until it forms a ball (this recipe can also make four small balls for mini-pizzas)
- Brush bowl with the olive oil and roll ball(s) around in it to coat.
- Let sit for about an hour, or until 2x size.
- Punch down on floured board and you're ready to form your crust.
- On floured board, after punching dough down, starting at the center of dough with fingers of both hands together, push dough from the center to the outer edge, stopping about 1/2 in. from ends. You should feel the dough pull up from the bottom as you get toward the end. Continue this way, turning the dough in a circle as you go.
- Hands facing up, place dough on your knuckles, holding it just inside of the edge, turning and just slightly stretching.
- Place dough back on board and again pat it out using the same method and just reinforcing the round shape.
- Dock the dough with a fork, making small holes for air to escape.
- That's it!
XO, Debbie
