Whole-Wheat Pizza Margherita

Instructions

• 1

  In a medium bowl, combine yeast and 1 cup of warm water; let sit until yeast foams, about 5 minutes. Stir in oil and salt. Add flour, 1/2 cup at a time, mixing with a large spoon, until dough comes away from the side of the bowl and holds together.

• 2

  Sprinkle additional flour onto a work surface. Turn out the dough and knead for about 5 minutes, or until it is smooth and springy, adding only enough flour to keep it from sticking to the board.

• 3

  Form the dough into a ball and place in a medium bowl. Cover with plastic wrap and put in a warm place. Let dough rise until doubled, about 2 hours.

To make pizza:
• 1

  Preheat the oven to 475°F. Place dough on lightly floured work surface; flatten with your hand. Using a floured rolling pin, roll out dough from center to the outside. Form dough into a circle or rectangle about 1/4 inch thick.

• 2

  Sprinkle pizza stone or baking sheet with cornmeal. Lay crust on sheet. Lay alternating slices of tomato and cheese atop crust, slightly overlapping each piece. Let pizza rest for 10 minutes, if desired. (This step can be skipped, but makes for the crispiest crust.)

• 3

  Place the pizza in the oven and bake for 20 minutes, or until cheese is melted and and browning a bit. Just before serving, sprinkle pizza with sliced basil leaves. Cut into 8 slices.

Each serving is 1 slice.