happy to oblige

This is a slightly tweaked version of the recipe that Barbara Kingsolver gives in her book, "Animal, Vegetable, Miracle"-- a book I HIGHLY recommend! (And big thanks to Kate for letting me borrow it over the summer.)

3 tsp. yeast
1½ cups WARM water
3 tbs. olive oil
1 tsp. salt
1 tsp. sugar or honey

2½ cups white flour
2 cups whole wheat flour
2 tsp dried Italian herbs (optional)
cornmeal for rolling (about 1/3 cup)

1. Dissolve the yeast into the warm water
2. Add oil, salt and sugar (or honey) to the liquid.
3. Mix the flours (and dried herbs) in a bowl, make a well in the center, and slowly stir in the the liquid mixture.
4. Let dough rise, covered with plastic wrap, for 30 to 40 minutes.

Once the dough has risen, knead it a little bit with your hands to get it into a ball shape, divide in half (this is enough for two pizzas), then put half of it on a counter-top sprinkled with cornmeal. Roll or toss to desired thickness, and put on a baking sheet of some kind. You can play around with the edges if you like-- sometimes I fold it under to make it thicker... sometimes I sprinkle on parmesan cheese to make it crunchy.

Side note: I personally believe that it's very important to cut all toppings to a uniform size, lightly sautee fresh veggies like peppers and onions, and spread them out evenly.

If you want to use this dough to make a calzone, use a little water to seal the edges, and brush with a well-beaten egg.