1 pkt Dry yeast
1 pch Sugar
1 cup Lukewarm water
1 1/2 cups Whole wheat flour
1 1/2 cups All-purpose flour plus more for dusting
1 teaspoon Salt
3/4 cup Tomato sauce or your favorite purchased, brand
6 ounces Low fat mozzarella cheese, coarsley grated
Sliced red yellow or green peppers
Chopped fresh herbs
Preheat over to 500 F
In a small bowl, proof the yeast with the sugar in 1/4 cup of the water, tightly covered, for 5 minutes or until the yeast is foamy. Transfer the yeast mixture to a bowl, stir in the additional water, the flours and salt and combine well. Turn the dough out onto a lightly floured surface and knead it (adding additional flour or water as necessary) for 10 minutes or until it is smooth and elastic. Put it in a lightly oiled bowl, turn it to coat it with the oil and let it rise tighly covered in a warm place for 1 hour or until it is double in bulk.
Bake on the bottom of the preheated over for 10 to 12 minutes or until the crust is golden on the bottom.
NOTES : I always have to add more water with this recipe.