Finish off this versatile crust with any combination of toppings: Tomatoes, fresh mozzarella, pesto, artichokes, and broccoli are sure to please.
By Charity Ferreira
Makes 1 10-inch crust
1 1/2 teaspoons active dry yeast
6 tablespoons warm (110°F) water
1-4 cup cold water
2 tablespoons olive oil
3-4 cup whole-wheat flour
1-2 cup sprouted barley, chopped fine
1-2 teaspoon salt
1 cup unbleached white flour
Dissolve the yeast in warm water and set aside for 3 to 4 minutes.
Meanwhile, combine the cold water and oil in a large bowl. Add the yeast mixture, then the whole-wheat flour, sprouted barley, and salt. Gradually add the white flour to make a workable dough.
Turn the dough onto a lightly floured board and knead for about 5 minutes, sprinkling in a little more flour as needed to keep it from sticking.
Put the dough into an oiled bowl and turn it once so that its surface is coated with oil. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
To shape the pizza, first form the dough into a flat round. Roll it out on a floured surface, turning it regularly to keep a round shape. It should be about 1-8 inch thick though slightly thicker at the edges.
Lay the dough on an oiled pizza pan and cover with desired toppings. Bake pizza in the lower half of a 450°F oven until the crust is golden and crisp, 10 to 15 minutes.