Ingredients
- 1 1/2 c warm water
- 2 t yeast
- 2 T EVO
- 1 1/2 t salt
- 1/2-1 c ww flour
- 3-3 1/2 c flour
Directions
-
Mix 1/2 c water and yeast.
-
Let stand for 10 min.
-
Add remaining water, oil and salt, then beat in ww flour followed by enough white flor to form a shaggy dough.
-
Turn out on counter and kneed until smooth, adding flour as needed to keep it from sticking.
-
For a crisp crust, the dough should be a little sticky.
-
Put dough into an oiled boil, turn to coat, then cover with a towel and set aside to rise until double in size 40-60 min.
-
Divide dough in half, set on counter and cover for another 20-30 min.
-
Flatten into a disk, shape and let rest while prepping toppings.
-
ke at 500.