Ingredients

• 2 t. dry yeast
• 1/2 c. lukewarm water
• 1/4 c. unbleached white flour
• 1/4 c. rye flour
• 3-1/4 cups unbleached white flour
• 1 t. salt
• 3/4 c. cold water
• 1/4 c. olive oil

Directions

1. Stir the dry yeast and lukewarm water together. Add flour and rye flour and mix well. Allow mixture to sit in bowl until quite bubbly, about 30 minutes.

2. Mix together in a bowl 3-1/4 c. flour and salt. Stir it into the yeast and flour mixture with cold water and olive oil.

3. . Mix thoroughly by hand or in an electric stand mixer. In a mixer with a dough hook knead for about 5 minutes. The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom.

4. Put the dough in a large bowl, cover, and let rise in a warm place until doubled in size. about 2 hours. FOR BETTER TASTING AND SUPPLE DOUGH, LET DOUGH RISE IN THE FRIDGE OVERNIGHT. Remove from fridge 2 hours before shaping.

5. Divide the dough in two and form each piece into a nice, smooth ball. Allow the dough balls to rest at room temp. wrapped 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 minutes.

6. If possible, place a baking stone on the lower rack, remove the other racks for easy access. Preheat the oven to 500F.

7. Gently stretch the disks into a round roughly 10 inches in dia. and put on a floured peel or an inverted baking sheet. Brush the dough with olive oil and, leaving a 1/2-inch border uncovered, top with toppings. bake about 10 minutes.

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