Ingredients
7/8 c water
1 T baking yeast
1 T or more ground dried (or chopped fresh) rosemary,
t salt
1/3 c olive oil,
1/2 c white flour
1 cup to 2 cups whole wheat bread flour (start with 1 cup and add up to another cup to get right consistency)
Preparation
Heat 7/8 c water (or 3/4 c for a thinner pie–it will take a few minutes less to bake) to about body temperature
Pour hot water over 1 T baking yeast in the warmed mixer bowl, add salt, olive oil, herbs, white flour and at least 1 cup of the ww flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.
Add remaining flour 1/2 cup at a time and mix until dough clings to hook and cleans sides of bowl, about 2 minutes.
Knead on speed 2 about 2 minutes longer.
Return to warmed, freshly oiled bowl, cover with dishtowel and let rise until doubled in size, about 1 hour.
Oven: 400 degrees F. Roll, work, or shape dough into size and shape desired (this makes a 16 inch round) on desired baking surface.
Add sauce at this point, but no toppings. The important thing is to have a thin, moist layer on top of the dough at this point)
Bake for 10 min. at 400 remove and turn oven down to 350
Add cheese (if any), toppings, and a sprinkling of additional cheese if desired, and bake for 5-10 min. longer
For stromboli, obviously everything (cheese, sauce, vegetables, etc.) goes in at once, the dough is folded over into a crescent and pinched shut. Cut a few slits with a sharp knife, and stick the sucker in at 400 degrees for about 15 minutes. It probably helps if the filling is hot to begin with
