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Dough stage 1: In a large bowl, mix 1/4 cup rye or whole wheat flour, 1/4 cup all-purpose or bread flour, 1 tsp active dry yeast and 1/2 cup water.
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Let it sit for 30 minutes at room temperature until frothy.
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Dough stage 2: After the mixture is frothy, add 1 more cup all-purpose or bread flour, 1 tsp salt and 4 Tbsp olive oil.
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Mix until the dough comes together.
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Remove dough to a floured working surface and knead with the palm of your hand until smooth and elastic (about 10 minutes).
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Sprinkle more flour as needed in your hands or the surface if it's sticking.
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Form into a smooth ball and return to the bowl.
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Cover with plastic wrap or a moist tea towel and let rise in a warm place for 1:30 to 2 hours, until about doubled in size.
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While the dough is rising, prepare the sauce.
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Heat 1 Tbsp olive oil in a sauce pan and saute the onions and garlic until translucent.
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Add the can of tomatoes, dried herbs, and 1/4 cup water.
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Break up any big chunks tomatoes and bring to a simmer.
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Cook on medium low heat until the sauce is very thick, about 30 minutes or so.
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Season with salt and pepper, and stir in fresh parsley if using.
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Set aside and let cool until ready to use.
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When the dough has risen, remove it from the bowl into a floured surface and push out the air.
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Form into a flat round ball.
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Preheat oven to 425F/220C.
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Roll out the dough to a 10-12 inch circle.
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Grease the 8 x 2 in baking pan lightly with oil.
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Lay the dough across and press it to the bottom and up the sides.
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Spread out the shredded cheese across the bottom.
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The sides might fall over at first but don't worry because you'll be add plenty of fillings!
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Next layer in the chopped bell pepper, mushrooms and chicken.
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Top it with the tomato sauce until the sauce reaches the top of the sides of the dough.
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(You might have a little left over).
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Sprinkle with the Parmesan cheese.
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Bake in the oven at 425F/220C for 35-40 minutes or until the crust starts to brown and the extra liquid from the sauce has evaporated.
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After 15 minutes, cover the pizza Lighty with foil so the crust doest brown too quickly.
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Remove after another 15 min.
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and let the pizza finish baking uncovered.
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Let cool for 5 minutes before serving.
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Dig in and enjoy!
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!
