Crust

• 1 ½ cups whole wheat flour
• 2 ½ cups white flour
• 2 tsp yeast, (same amount for 1 or 2 pizzas)
• 2 tbsp sugar, or honey
• ⅔ cup water, lukewarm (per pizza)
• 2 tbsp olive oil

Sauce

• 1 can crushed tomatoes (28 oz)
• 2 cloves garlic, pressed
• 1 tsp oregano
• 1 tsp basil
• 1 tsp thyme
• 1 tsp garlic salt
• 1 tsp mesquite seasoning, or smoked paprika (optional)

Topping

• 1 cup mozzarella cheese

Make dough for crust, using bread machine or hand kneaded, coat with olive oil, cover and let rise until double (1-2 hours). In a medium mixing bowl, add crushed tomatoes, garlic salt and seasoning. Using mortar and pestle grind dried herbs, add to sauce mixture and mix, set aside for 20-30 minutes before use. Preheat oven to 400 ℉, coat pizza pans with olive oil and sprinkle with corn meal. Divide dough in half and form 2 crusts, let rise for 5-10 minutes while oven heats. Pre bake crusts for 10-15 minutes, until some browning starts, make small cuts after 5 minutes to help prevent bubbles. Let crust cool for a few minutes, spread with sauce, add toppings and cheese to taste. Bake until cheese is starting to brown, cool on rack, cut into slices and enjoy.

Recipe makes 2 large pizzas, but may be cut in half to make just one.