Whole Wheat Pizza

Ainesosat

• 1 tsp leaves oragano or italian spices to taste
• 2 tl salt
• 1/4 kuppi olive oil
• 1 1/4 kuppia water
• 1 tbsp bakers yeast (active dry)
• 4 kuppia whole wheat flour
• 1 kuppi tomao sauce
• 1 lb fat free shredded mozzerella

Ohjeet

1. Preheat oven to 400 degrees.
2. Dissolve 1 pkg. (1T) active dry yeast in 1/4 c. warm water (110 degrees).
3. Combine 4 c. clour, 2 tsp. salt, yeast mixture, 1/1/4 c. warm water and 1/4 c olive oil.
4. Knead for 10 min., until dough is soft and silky.
5. Cover and let rise until double, approx. 45 min.
6. Divide and flatten out to desired sizes, cover and let rise 20 min.
7. Cover with tomato sauce, fresh sliced tomatoes, grilled veg., ff shredded mozzerella cheese, etc.
8. Depending on size and shape of pizzas - time will varry. For example. If you make one big sicillian it could take 20 to 25 min. or if you divide the dough and make small individual pizzas - maybe only 10 or 15.