- 2¼ tsp. instant yeast
- 2 cups whole wheat flour
- 2 cups bread flour, plus more for dusting
- 1½ tsp. salt
- 1¼ cup water, at room temperature
- 2 tbsp. extra-virgin olive oil
- 3/4 cup to 1 cup marinara sauce
- 6 oz Fontina Cheese, grated
- 2 handfuls baby spinach leaves
- 1 small-medium zucchini, sliced
- 1 small-medium yellow squash, sliced
- handful grape tomatoes, sliced in half
- 1/4 cup grated parmesan cheese
- fresh basil (or dried, which is what I used), sprinkled on top
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the flours and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.