• For the Crust:
  • 1 package active dry or fresh yeast
  • 1-1/2 tablespoons honey
  • 1 cup warm water
  • 3 cups organic whole wheat flour
  • 1 teaspoon salt
  • 4 teaspoons olive oil
  • Topping For One Tomato Cheese Pizza:
  • 1 ounce tomato sauce
  • 1/4 cup Fontina
  • 1/4 cup Parmesan
  • Topping For One Vegetable Pizza:
  • 2 tablespoons pesto
  • 1 red bell pepper, roasted, peeled, and cut into 1/4-inch strips
  • 1/2 small red onion, sliced thin
  • 1 cup raw spinach (sautéed in olive oil with 1 teaspoons chopped garlic, then cooled


1. Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside to 500 degrees F. for 30 minutes.

2. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.

3. In a mixer fitted with a dough hook, combine the flour and the salt.  Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed.

4. Roll or stretch the dough, a quarter at a time, into a 7- to 8- inch circle and place it on a lightly floured wood peel.

5. For each pizza, place the ingredients on the dough, leaving a 1/2-inch border along the edge.

6. Slide the pizzas onto the hot stone and bake for 10 to 12 minutes.