Here’s something. I made a pizza the other day and I used our tomatoes for the sauce, with basil, bell peppers, onions, garlic, rosemary and oregano from our garden. It was awesome. I have this really “easy” pizza crust recipe that I’ve used for the last year now. Every time I’ve made it, it’s come out completely different. Every time. BUT! It’s still good. Each pizza I make, I declare to Paul “I think this is the best pizza I’ve ever made!” So I think you should give it a shot. Don’t be afraid of the yeast, because you’ll probably never figure out its mysteries, it will be okay.
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 2 cups whole wheat flour
- 1/4 cup wheat germ
- 1 teaspoon salt
- 1 tablespoon honey
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
- Roll dough on a floured pizza pan and poke a few holes in it with a fork.
- Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.