Ingredients

• 1 1/2 c warm water
• 2 t yeast
• 2 T EVO
• 1 1/2 t salt
• 1/2-1 c ww flour
• 3-3 1/2 c flour

Directions

1. Mix 1/2 c water and yeast.

2. Let stand for 10 min.

3. Add remaining water, oil and salt, then beat in ww flour followed by enough white flor to form a shaggy dough.

4. Turn out on counter and kneed until smooth, adding flour as needed to keep it from sticking.

5. For a crisp crust, the dough should be a little sticky.

6. Put dough into an oiled boil, turn to coat, then cover with a towel and set aside to rise until double in size 40-60 min.

7. Divide dough in half, set on counter and cover for another 20-30 min.

8. Flatten into a disk, shape and let rest while prepping toppings.

9. ke at 500.

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