1 package dry yeast
1 pinch sugar
1 cup lukewarm water
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour plus more for dusting
1 teaspoon salt
3/4 cup tomato sauce or your favorite purchased — brand
6 oz low fat mozzarella cheese — coarsley grated
OPTIONAL TOPPINGS sliced zucchini sliced red yellow or green peppers sliced mushrooms chopped fresh herbs
Preheat over to 500 F
In a small bowl, proof the yeast with the sugar in 1/4 cup of the water, tightl y covered, for 5 minutes or until the yeast is foamy. Transfer the yeast mixtu re to a bowl, stir in the additional water, the flours and salt and combine wel l. Turn the dough out onto a lightly floured surface and knead it (adding add itional flour or water as necessary) for 10 minutes or until it is smooth and e lastic. Put it in a lightly oiled bowl, turn it to coat it with the oil and le t it rise tighly covered in a warm place for 1 hour or until it is double in bu lk.
Shape the dough the into 6 balls and roll out each into a 5 inch round for a th ick crust or 9 inch round for a thin crust. Transfer the rounds to ookie sheet s and spread 2 tablespoons of sauce on top of each one. Arrange any optional t opping over the sauce and sprinkle with 1/6th of the cheese.
Bake on the bottom of the preheated over for 10 to 12 minutes or until the crus t is golden on the bottom.