Pizza
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2011-10-14, courtesy Kristin

Ingredients
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1 package (or 2 t) active dry or fast-rising yeast
1 c ww flour
1 c white flour
1/2 t salt
1/2 t sugar or honey
olive oil
cornmeal

Directions
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1. In measuring cup, dissolve yeast in 3/4 c very warm water (not hot).
2. In large bowl, stir flour, salt, sugar, and yeast mixture until blended. Add oil if necessary to make it stick together. Cover bowl and let rest 10 minutes or more.
3. Grease a 9x14 pan and sprinkle with cornmeal. Knead dough a bit, adding flour or oil if necessary. Roll out and stretch dough and pat it into the pan. Add pizza sauce and toppings.
4. Bake at 400 degrees for 15-20 minutes.


Notes: This crust is thin and crunchy. By far the hardest part is getting the dough to fill the pan, because it doesn't rise very much (if at all). So
it's pretty dense and you need to roll it out thin. I usually end up holding and pulling/stretching it, making gravity work for me. Supposedly you can
use 1 t yeast rather than 2 t, but I use 2 in the hopes that it might rise a little more.

Pizza sauce notes: one small can tomato paste, plus water and herbs, is enough for two 9x14 pizzas.