Ingredients

2.25 tsp active dry yeast (1 packet or 1/4 oz)

1 tsp honey

1 3/4 cups warm water

3 cups all purpose flour

1 cup whole wheat flour

4 tbsp olive oil (use good quality extra virgin)

1 tsp sea salt + a pinch of sea salt or flake salt to sprinkle on top

toppings of your choice

Topping ideas:

rosemary + thinly sliced onions (pictured)

sun dried tomatoes + olives + feta

thinly sliced tomatoes + mozarella + basil (put basil after its baked)

thinly sliced lemon + thyme

your favorite combos...

Directions

1. Mix the yeast, honey, and warm water in a medium bowl. Cover and leave this in a warm place for 5 mins, or until it looks foamy.

2. To make the dough

:In a stand mixer:  Put the yeast mix, all purpose flour, whole wheat flour, 2 tbsp olive oil, and salt in the stand mixer bowl.  Use the dough hook on low for ~5 mins to make the dough. This is a soft and sticky dough, so it will not actually form a ball.

By hand:  Add the all purpose flour, whole wheat flour, 2 tbsp olive oil, and salt to the yeast mix.  Use a wooden spoon or very strong spatula to mix until a dough forms.  This is a soft and sticky dough, so I don't knead it on a floured surface.  Instead, use the wooden spoon/spatula/your hand to "knead" it in the bowl.

3.  Put 1 tbsp of olive oil in a large bowl.  Transfer the dough to the oiled bowl then turn it so that all of the dough is covered in oil.  Cover and keep in a warm place for ~2 hours to rise (it should double in size).

4.  Use 1/2 tbsp of olive oil to grease the bottom and sides of two 9-inch cake pans or square baking dishes (I often use my Le Creuset skillet).  Punch down the dough.  Cut the dough in half and place each half in a cake pan/baking dish.  You may need to use your fingers to gently stretch the dough until it touches the edges.  Use your fingers or a pastry brush to cover the top with the remaining 1/2 tbsp of olive oil.  Cover and let rise in a warm place for 20 mins.

5.  Use your fingers to very gently poke the top (to give it a dimpled look).  Gently place your toppings on top.  Sprinkle on a pinch of salt.  Let it rise for an additional 20 mins.

6.   Bake at 400 F for 5 mins, then turn the heat down to 375 and bake for 20-25 mins until the top is golden brown.  Let cool 5 mins in the pan, then transfer to a cooling rack.  Serve warm or at room temperature.