09 December 2010


I used to think this recipe was a close-kept secret of Robyn's. Then I saw her double check measurements on the internet.


1 package (.25 ounce) active dry yeast
1 cup warm water (not too hot, don't kill the yeast)
1 cup white flour
1 cup whole wheat flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried rosemary

In a small bowl, dissolve yeast in warm water, add 1 teaspoon sugar (for the yeast to eat, yumm) and let sit for 10 minutes, until the yeast is creamy and rises a little.

In a large bowl, combine flours, olive oil, salt, sugar, spices and yeast mixture. Stir well to mix thoroughly. Beat well until a stiff dough has formed. Cover and let rise until doubled in volume - about 30 minutes. Meanwhile, preheat oven to 350 F.

Turn dough onto a well floured surface. Form dough into a round (or in my case, rectangle because I do not have a circular baking sheet) and roll out into a pizza crust shape. Drizzle dough with a bit of honey. Top with whatever you want (tomato sauce, fried mushrooms, onions and green peppers, organic genoa salami from mcleans meats and parmesan cheese)(for example). Bake for about twenty minutes.

Tip: If you are using pesto as a sauce, skip the honey and use olive oil.
Tip: You can use two cups bread flour if you like, I just like the taste of whole wheat. If you don't have bread flour, use regular flour and your pizza will have a thinner crust and be a little denser.

Recipe adapted from http://allrecipes.com//Recipe/pizza-dough-iii/Detail.aspx

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