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1
Stir together:
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2
2 tsp dry yeast
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3
1/2 c lukewarm water
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4
Add and mix well:
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5
1/4 c unbleached white flour
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6
1/4 c rye flour
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7
Allow mixture to sit until quite bubbly, about 30 min.
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8
Mix together in another bowl:
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9
3 1/4 c unbleached white flour
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10
1 tsp salt
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11
Stir this into the yeast and flour mixture with:
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12
3/4 c cold water
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13
1/4 c olive oil
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14
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.
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15
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.
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16
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.
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17
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.
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18
Slide onto bake sheet and bake about 10 - 20 min.
