Ingredients
-
¼ cup whole wheat flour
-
3 cups all-purpose flour
-
¼ teaspoon active dry yeast
-
1 ¼ teaspoons salt
-
¼ teaspoon white sugar
-
2 tablespoons olive oil
-
1 ½ cups warm water (100 degrees F or 38 degrees C)
-
all-purpose flour, for dusting
Directions
-
Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
-
Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
-
Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
-
Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
-
To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
-
Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.
![]()
Recipe Tip
Additional all-purpose flour may be needed if the dough is too sticky and wet.
Nutrition Facts (per serving)
| 485 | Calories |
| 8g | Fat |
| 89g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 485 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 6% |
| Sodium 732mg | 32% |
| Total Carbohydrate 89g | 32% |
| Dietary Fiber 4g | 14% |
| Total Sugars 1g | |
| Protein 12g | 25% |
| Calcium 22mg | 2% |
| Iron 6mg | 31% |
| Potassium 154mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
