• Cooking Time: 8 minutes
• Servings: 3 normal people or me
• Preparation Time: 4 hrs
• 1 pkg Fleishmans Active yeast 1/4 oz
• 3 cups Gold Medal All Purpose Flour
• 1 Tbs honey
• 1 tsp salt
• 2 Tbs olive oil
• 1 cup warm water
• 1 8 oz can of Hunts Tomato Sauce
• Black olives, stems and pieces mushrooms, artichoke hearts, to taste
• 3 or 4 handfulls of shredded mozzarella cheese

1. mix honey into warm water in a big bowl
2. add yeast and let set 10 minutes
3. add oil and salt, wisking all together
4. add 1 cup flour to get everything mixed well
5. add final 2 cups flour, mix with spoon and then use hands, add either flour or little water to get right adhesion
6. turn out onto floured surface and kneed for 3 to 5 minutes
7. form into a ball and oil the surface
8. let rise double in an oiled bowl covered with a clean dish towel for an hour, punch down
9. let rise double again one or more hours and punch down
10. preheat oven with pizza stone to 550 degrees
11. roll out as wide as you can on your pizza peel
12. put down a havy dusting of corn meal under dough on the peel and roll out again to limits
13. spoon cover the top of the dough with tomato sauce
14. add a bed of shredded mozzarella
15. add your toppings
16. slide (or otherwise manhandle) the dough off the peel onto the oven stone
17. bake for 8 minutes
18. remove and let cool for 3 minutes
19. cut and serve on peel

I've tried half a dozen times to do up a high rising whole wheat bread/pizza but was ever successful. I broke down and did one with all white flour and it was delicious, more so than anything out of a delivery car and maybe as good as in a good Italian restaurant.