I was so happy to stumble upon this recipe as it was easy to make and very tasty. I love that the dough only needed ten minutes to rise!
The dough can be stored in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.
Sorry, no photo – we were hungry.
1 cup whole-wheat flour
1 -1/2 cup all-purpose flour
1 package quick-rising (instant) yeast, (or about 1 tablespoon/15 ml)
1 teaspoon salt
1/2 teaspoon sugar
2 teaspoons olive oil
3/4 cup – 1 cup hot water, (~125°F)
In a food processor, with dough blade, combine whole wheat flour,1 cup all-purpose flou yeast, salt and sugar. With motor running, gradually pour in oil and 3/4 cup water, beating and adding up to 1/4 cup more water if necessary to form dough into ball. Process for 1 minute.
Turn out dough onto lightly floured surface. Knead for 5 minutes or until smooth and elastic, adding more flour if necessary. Cover and let rest for 10 minutes.
On a lightly floured surface, roll out dough into 12-inch circle, and top as desired.
Cook at 500F for 12 to 15 minutes.