1 1/4-1 1/2 Cups All-Purpose Flour
1 Packet (2 1/4 tsp) No-Rise Pizza Yeast
1 1/2 tsp Sugar
1/2 tsp Sea Salt with Sea Veg
1 T Laver Flakes
2/3 Cup Very warm Water (120-130°)
3 T Extra Virgin Olive Oil
1/2 Cup Whole Wheat Flour
In a large mixing bowl combine 1 Cup of the All-Purpose Flour, Undissolved Yeast, Sugar, Sea Salt with Sea Veg, and Laver Flakes.
Add the Water and Olive Oil.
Mix together for about one minute. Mixture will be sticky.
Add the Whole Wheat Flour and the remaining 1/4-1/2 Cup All-Purpose Flour until a dough ball forms.
The dough can be used immediately for a regular pizza crust or two thin crusts.
Top with your favorite pizza toppings and bake in a 450° oven for about 20 minutes or until the crust is browned and the toppings melted and bubbly.
Alternatively, the dough can be stored in a sealed container in the refrigerator for up to two days. Be sure to allow the dough to return to room temperature before working it.
A Focaccia Bread could be achieved with this dough with some adjustments. Substitute Active Dry Yeast for the Pizza Yeast and mix it with warm (110°) water and sugar only. Let it sit until a cap of foam forms, about 10 minutes. Add the oil to the sugar, water, yeast mixture and pour all at once into a bowl of 1 Cup A-P Flour and 1/2 Cup Whole Wheat Flour. Once a sticky dough forms, add the Sea Salt with Sea Veg and Laver Flakes and enough additional flour to make a moderately sticky dough. Cover with a damp towel and leave in a warm, draft-free place for at least an hour or up to three hours. Add 1 T more olive oil and place in a cast iron skillet or other heavy baking pan. Make dimples on the surface with finger tips and cover again for another rise, about 1-2 hours. Top with herbs or veggies (sea or otherwise!) of your choice. Brush with more olive oil, if desired, and bake at 400° for 20-25 minutes.