WildChild

OK, I love making bread by hand. I'm going to try to write this so it's understandable even if you aren't experienced in making bread.

1 1/2 cups unbleached flour
1 1/2 cups stone ground organic wheat flour
1 teaspoon salt
1/2 teaspoon sugar (or skip this and put a little honey in the hot water)
2 tablespoons dry yeast ( I think this would be one of those little packets but I buy it in a 2 pound bag so I'm not certain)

Mix this well.

Use very warm tap water (should feel hot to your wrist) about
1 1/2 cups, I usually get about 2 cups but may not use it all.

use a fork to mix into dry stuff to make a stiff dough.

Spead a handful of unbleached flour on a couter top or table top and turn dough out on to it. Kneed well. If youy aren't familiar with kneeding, work it with your hands, get into it, squish it and roll it and pretend it's a really stiff shoulder muscle you're massaging. When well kneeded it should feel smooth and silky but very firm, not sticky. Pizza dough shouldn't be too stiff (not hard to kneed). Place in an oiled bowl, cover with a non fuzzy, slightly damp cloth and set aside in a warm place to rise.

Set your oven to 500 (you could set the dough on top to rise if the stove top doesn't get TOO hot.

I like to use perforated pizza pans but you can use cookie sheets. Grease them, Unless you have a bread stone - if you are that advanced I won't insult you by telling you how to proceed. (any way I don't have one so I don't know- LOL)

Let the dough rise to double the size it started out. Bread dough is funny stuff, depending on the humidity and who knows what else, it can vary. Sometimes I get 3 pizzas out of this and sometimes only 2. Divide you dough in half and work it to spread it to cover your pan. If you are adventuresome you could try tossing it but I haven't had much luck with that especially with the whole wheat dough. I can't do the flipping pancakes in the air stuff either. I've tried, it was amusing but not edible.

After you've got your dough spread in the pans top it. I like to use canned pasta sauce with a few extra herbs as a sauce. A mixture of shreaded motzerella and monterey jack cheese works nicely, but feta and parmeasan (I can't spell these cheeses) work too. Add what ever else you like. A fun variation is to use BBQ sauce instead of tomato sauce and top with cooked left over chicken or turkey (no bones of course) then top with cheese.
For veggie pizza try feta and artichoke hearts with olives - yum!

Bake until the crust edges are nicely brown and the cheese is bubbly and browning. IF you lift the crust a bit the under side will the crisp and golden brown.