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■ 1 cup warm water

■ 1 teaspoon yeast

■ 1 teaspoon honey

■ 2 tablespoons olive oil

■ 1/2 teaspoon salt

■ 1 cup bread flour

■ 3 ½ - 4 cups all-purpose flour


Combine water, yeast, honey, olive oil and salt in small glass bowl. Stir to dissolve. Allow mixture stand for about five minutes to proof. Surface should be covered in bubbles.

Measure both flours in bowl of food processor, using 3 ½ cups of all-purpose flour. Add wet ingredients to the dry, and pulse to combine. Add more floor as needed until dough comes together in a ball. Remove from food processor and knead on floured surface 15-20 times to create smooth ball.

Coat a second large bowl with thin layer of olive oil. Place dough in bowl, turning to coat all surfaces with oil. Place a damp kitchen towel over the bowl and let rise 1-2 hours until nearly double in size.

To shape crusts: sprinkle work surface with additional flour. Divide dough in half and press with fingers or roll with rolling pin into 12-inch circle. Sprinkle peel or a rimless baking sheet with corn meal and transfer crust onto it.