Thin Crust Pizza Dough.

Pizza is limitless in topping choices.  I copied this one that super chef E brought over for me! Asparagus, peppery italian cured meat, parm cheese, salt and pepper and mozza cheese.  Delish!

Two 12 inch Pizzas

1 1/2 cups all purpose flour

1 cup whole wheat flour

2 1/4 tsp dry traditional yeast granules

1 tsp sugar

1/4 tsp salt

1 cup very warm water

1 tablespoon olive oil

cornmeal, for sprinkling

1. Mix a little sugar in your warm water, sprinkle your yeast on top.

2. Wait about 10 minutes, until your yeast gets all foamy.

3. Pour into your bowl, then add flours, salt and olive oil.

4. Combine and knead for 6-8 minutes. (By hand or mixer.) 

Until you have a moderately stiff dough that 

is smooth and elastic. (add more flour if you need to.)

8. Cover and let rest for 20-30 minutes in a warm place.

9.  Lightly grease 2 baking pans, or heat up your pizza stone. Sprinkle with cornmeal.

10. Roll out or stretch of your pizza dough until it covers the pan.

(You can try to make it thicker around the edges.)

11. Spread with sauce or pizza toppings of your choice.

Bake for about 15 minutes at 425 degrees. Until Hot and bubbly.

Freezing: You can freeze the dough in a ball rubbed with olive oil in a freezer bag.

When you want to use the dough, take it out of the freezer and thaw before using.  

You can also freeze a pre-made whole pizza, uncooked.