Wheatza Pizza

Note: Tightly wrapped dough will last 5-6 days refrigerated. Hint: To proof your yeast, combine 1 T. yeast with a little warm water and 1 tsp. sugar. If yeast is good, it will bubble in a few minutes.

Yield: Makes one thick N.Y. style pizza or two thin style

Ingredients

• 1 cup water
• 1 tablespoon active dry yeast
• 2 tablespoons olive oil
• 3 1/4 cup Wheatza Pizza Mix
• 1 to 2 tablespoons Corn Meal

Cooking Directions

1. Mix together water, yeast, and oil to proof.
2. Add Wheatza Pizza Mix.
3. Knead 2 minutes until dough ball is smooth.
4. Cover ball with damp towel or loose plastic wrap and let rest 15-20 minutes while it doubles in size.
5. Use this time to prepare toppings.
6. Punch down dough ball after rise.
7. Now roll and stretch the dough onto a greased cookie sheet sprinkled with 1-2 T. cornmeal.
8. Top as desired and bake at 400° 20-25 minutes. Remember, whole wheat does brown faster.