2.5Cups420 grams - 14.8 Oz Whole Wheat Flour(Same cup measurement used for flour/All-Purpose Flour/Plain Flour/Maida - weight measurement might differ depending on flour)
1teaspoonsalt-or to taste
1teaspoonHoney/Maple Syrup - or Sweetener of your choice
1tablespoonof Olive oil for dough
1Cup- 235 ml lukewarm water
2tablespoonsof Olive oil for topping
Sea salt for topping
Few sprigs of Rosemary or oregano- Herbs of your choice
Tomatoes-onions or veggies as preferred.
In a bowl add in the lukewarm water, sweetener and yeast.
1 teaspoon Honey/Maple Syrup, 1 Cup - 235 ml lukewarm water, 1 teaspoon dry yeast
Let the yeast bloom. It should take around 5-10 minutes.
Once done, in a bowl of your stand mixer and in the flour, salt, olive oil and mix.
2.5 Cups 420 grams - 14.8 Oz Whole Wheat Flour, 1 teaspoon salt, 1 tablespoon of Olive oil for dough
Now add the bloomed yeast mixture and knead the dough on slow initially.
Once the mixture is completely mixed, increase the speed and knead for 8-10 minutes until the dough comes together.
It is done when the dough is smooth and elastic.
Remove it on a surface top and form a ball shape.
Place the dough in a lightly oiled bowl.
Cover and let it rise for 1.5-2 hours or overnight.
Once done, Oil the baking sheet.
Using your hands shape the dough into a rectangular to fit the pan.
Try to be as even as possible. That is maintain the thickness throughout.
Let the dough rest again for 30-60 minutes or until double in size.
Once it is double in size, poke the dough with your fingers.
Drizzle a generous amount of oil and salt on it.
2 tablespoons of Olive oil for topping, Sea salt for topping
Top it up with a topping of your choice.
Few sprigs of Rosemary or oregano, Tomatoes
Bake it in a preheated oven (200 Deg C/390 Deg F) for 20-30 minutes
Once done, remove and lightly brush it again with olive oil for better taste.
Cut and serve warm.
Standard US Cup size used.
Flour weight can be slightly up and down depending on the flour used.
Toppings of your choice can be used.
The dough can be kept in the fridge for a slow rise for up to 2 days.