Ingredients

1/2 cup whole wheat flour

1/2 cup oat flour

2 cups unbleached flour

1 package rapid-rising dry

yeast

1/2 teaspoon salt

1 1/4 cup very warm water

(120-130 degrees)

2 Tablespoons olive oil,

separated

shortening

cornmeal

Preparation

  1. In a large bowl, combine flours, yeast, and salt. Mix well.
  2. Combine water and 1 Tablespoon of the olive oil and add to flour mixture. Stir till all dry ingredients are mixed. Knead in bowl till a ball forms.
  3. Turn out onto a floured board and knead about 5 minutes.
  4. Invert bowl to cover and let rest 20 minutes.
  5. Depending upon how thick of a crust you want, grease 1-2 14 inch pizza pans. Sprinkle with cornmeal.
  6. roll out dough to 16 inch circle/s. Fit into pan/s and roll excess dough to form a crust.
  7. cover with a dry, clean cloth and let rise in a warm place for 30 minutes.
  8. Heat oven to 425 degrees.
  9. Place 1/2 Tablespoon of oilve oil on top of crust and gently spread over crust.
  10. If eating right away, top as desired. If pre-baking crusts, bake till just done. Then top later and bake for about 20 minutes or till cheese is melted and slightly golden and bubbly, and all incredients are done. **NOTE: I top with the oil, then grated mozarella cheese, then dot with pizza sauce and spread with the back of a spoon to blend the sauce and cheese. I then add desired toppings, then top with more cheese.