When the moon hits your eye like a pig pizza pie...

When you try this pizza you too will sing "That's amore!" Lol : ) But seriously, you are going to be in love with this easy, awesome, home-made pizza! The dough recipe makes enough for three 12" pizzas (which make 6 slices each, of which I can eat only two! I ate three the first time we made this because it was SO GOOD and went around feeling fat the rest of the evening - but remembering how good it tasted made it worth it...). I'll list the toppings I did, but you can, of course, do whatever you like, keeping in mind all your toppings together should total around 2 cups. Also note that the dough is easiest to roll out when fresh (it will spring back on itself more after being in the fridge). Alan says he is going to learn to toss the dough like the guy in the Visa commercial, but I have yet to see it : )

Light whole wheat crust
enough for three 12" pizzas- adapted from Artisan Bread in Five Minutes A Day



3 cups lukewarm water
1 ½ tbsp granulated yeast (2 packets)
1 ½ tbsp coarse salt (use about 1/4 less if using table salt)
½ cup rye flour
1 1/2 cup whole wheat flour
4 1/2 cups white flour
Cornmeal for dusting

Mix water, yeast, and salt in 5 qt (or 4 qt) Tupperware. Mix in the flours with wooden spoon till all is uniformly moist. Let rise (with lid on most of the way but cracked a little) for 2 hours at room temperature or overnight in the fridge. (You can store the dough in the fridge for up to 14 days.)

Toppings
use your favorite toppings in any combo that equals about 2 cups

aprox. 3/4 cup pasta sauce (we used Ragu - any kind you like will work as long as it isn't too runny)
Italian herbs (optional - such as oregano, thyme, basil, red pepper)
1/2 cup sliced olives
1/2 cup chopped onion
1/2 cup chopped green pepper (about 1/4 of a pepper)
1/2 cup sliced mushrooms (about 4)
aprox. 3/4 cup shredded Italian cheese blend

If using a baking stone, place it in the oven and turn the oven on to 500º 20 minutes before putting the pizza in the oven. Otherwise, regular preheating time is fine. Sprinkle the top of the dough with flour and pull out one third of the dough. Add a little more flour as needed and shape into a ball by gently stretching the surface of the dough around and tucking it under the bottom, turn the ball a quarter turn in your hands as you go.

Sprinkle cornmeal on a sheet of parchment paper and roll out the dough to about 1/2 inch thick. You may need to use your hands to help pat and stretch the dough, especially if it has been refrigerated. Remove extra cornmeal from edges as it will burn in the oven.

Slide pizza and parchment paper onto baking stone or cookie sheet and bake for 10-12 minutes or until crust is golden brown, rotating half way through if your oven has any hot spots.