1/2 Tbs Yeast 1 Tbs Olive oil
2 cup Flour, whole wheat 1 Tbs Honey
1 cup Flour 1 cup Water; warm
1/4 tsp Salt 1 tsp Corn meal
Procedure
1 Dissolve honey and yeast in 1 c warm water in large bowl; let stand 5 minutes. Stir in 1-3/4 c wheat flour, flour, salt, and olive oil to form soft dough. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Add enough remaining flour, 1 T at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm draft-free place 1 hour, or until doubled in size. Punch dough down and divide in half.
2 ABM directions: bring all ingredients to room temp and place in machine. Select dough cycle and press Start. When machine is finished, divide dough in half.
3 (Note: each half be dusted with flour, wrapped in plastic wrap, and frozen in zip-top plastic bag for up to 1 month. Thaw in refrigerator overnight, bring to room temp before shaping.)
4 Roll each half into a 12" circle on lightly floured surface. Place dough on 12" pizza pans or baking sheets coated with cooking spray and each sprinkled with 1/2 T cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise in warm draft-free place for 30 minutes. Top and bake according to recipe directions. Makes 2 12" pizza crusts.
Servings: 1
