Heidi's Oct 13 2010 Recipe
* 1 c. warm water * 1 T. yeast * 1 t. honey * 1 t. salt * 1 c. all purp flour * 1 c. pastry wheat * 1 c. bread flour * olive oil
dissolve water, yeast, and honey in a bowl and let sit until the yeast activates. add salt & 1 c. flour & mix, add remaining flour and knead in kitchenaind for 8-12 minutes until dogh is smooth & firm
place in lightly oiled bowl and cover for 45 min cut in half and kneed, let rest 15 minutes preheat oven to 400 with pizza stone roll out crusts on cornmeal bake crust for 6 minutes, remove from oven and poke with fork to deflate top and bake for about 12 min
Earth variant: I needed more water, would probably go even more next time, ended up too thick, should be fluffier/wetter so the yeast can work more easily. I had to let it rise for more like 90 minutes, I cooked at 500F. One crust I brushed with olive oil before pre-baking, that was pretty good.