Step 1

Preparation

Step 2

Stir together:

Step 3

2 tsp dry yeast

Step 4

1/2 c lukewarm water

Step 5

Add and mix well:

Step 6

1/4 c unbleached white flour

Step 7

1/4 c rye flour

Step 8

Allow mixture to sit until quite bubbly, about 30 min.

Step 9

Mix together in another bowl:

Step 10

3 1/4 c unbleached white flour

Step 11

1 tsp salt

Step 12

Stir this into the yeast and flour mixture with:

Step 13

3/4 c cold water

Step 14

1/4 c olive oil

Step 15

Mix thoroughly by hand. Turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 min. If the dough is too wet, add more flour but only enough to form a soft, slightly sticky dough.

Step 16

Put th edough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. Or let the dough rise overnight in the fridge. Remove from the fridge 2 hrs before shaping.

Step 17

Divide the dough in 2 boalls and form each piece into a nice, smooth ball. Allow the balls to rest at room temp, warattped loosely in plastic, for an hour or so. Flatten each ball into a disk about 5 or 6 inches in diameter, flour lightly, cover, and let rest for another 15 min. Place a pan on the lowest rack in the over. Peheat the oven to 500 F.

Step 18

Gently stretch the disk into a round roughtly 10 inches in diameter and put on a floured peel. Brush with olive oil and, leaving a 1/2 inch border uncovered, top with ingredients.

Step 19

Slide onto bake sheet and bake about 10 - 20 min.

Step 20

Preparation

Step 21

Stir together:

Step 22

2 tsp dry yeast

Step 23

1/2 c lukewarm water

Step 24

Add and mix well:

Step 25

1/4 c unbleached white flour

Step 26

1/4 c rye flour

Step 27

Allow mixture to sit until quite bubbly, about 30 min.

Step 28

Mix together in another bowl:

Step 29

3 1/4 c unbleached white flour

Step 30

1 tsp salt

Step 31

Stir this into the yeast and flour mixture with:

Step 32

3/4 c cold water

Step 33

1/4 c olive oil

Step 34

Mix thoroughly by hand. Turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 min. If the dough is too wet, add more flour but only enough to form a soft, slightly sticky dough.

Step 35

Put th edough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. Or let the dough rise overnight in the fridge. Remove from the fridge 2 hrs before shaping.

Step 36

Divide the dough in 2 boalls and form each piece into a nice, smooth ball. Allow the balls to rest at room temp, warattped loosely in plastic, for an hour or so. Flatten each ball into a disk about 5 or 6 inches in diameter, flour lightly, cover, and let rest for another 15 min. Place a pan on the lowest rack in the over. Peheat the oven to 500 F.

Step 37

Gently stretch the disk into a round roughtly 10 inches in diameter and put on a floured peel. Brush with olive oil and, leaving a 1/2 inch border uncovered, top with ingredients.

Step 38

Slide onto bake sheet and bake about 10 - 20 min.