Dough:  Basic White Dough  

1 Tbs. sugar 1 cup warm water  

1 pack (1/4 ounce) dry yeast 

3-1/4 cups flour 

1/4 cup olive oil 

(optional: excluding it makes a chewier dough) 

1 Tsp. salt

(if excluding oil, use 1/2 Tsp. salt)   

Whole Wheat Dough  

1 Tbs. sugar 

1-1/4 cups warm water (110 - 115 degrees) 

1 pack (1/4 ounce) dry yeast 

1-1/4 cups white flour 

2 cups whole wheat flour 

1 teaspoon salt 1/4 cup olive oil  

Dissolve sugar in water and add yeast.  

Stir gently until disssolved (about  1 minute)  

Let stand until the yeast foams slightly 

(about 5 minutes) to  

insure that the yeast is effective.  

Combine 3 cups of the flour and salt 

in a large bowl.  Pour in the yeast 

mixture and oil if you are using it.   

Begin kneading the mixture, gradually 

adding enough of the remaining 1/4 cup  

flour so that the dough is no longer 

sticky.  

Continue kneading until the dough is 

smooth and elastic (another 10-15 minutes 

by hand).  

Shape dough into a ball and put in an 

oiled bowl, turning the dough to coat it 

with the oil. Let rise until doubled in bulk 

(45 minutes to 1-1/2 hours, depending on the  

yeast and the temperature).  

Punch down the dough and shape into 

1 or 2  pieces.  

The entire recipe will make one large 

(16") pizza or two small  (12") pizzas.  

Shape the dough either by hand or with a 

rolling pin,  stretching out as necessary 

to achieve a thin dough.  

For a lighter crust,let the dough sit for 

a half hour after shaping before constructing 

pizza  and baking.   

Topping:  

1/4 cup olive oil for frying onions 

6 cups thinly sliced onions 

(approximately 3 pounds) 

6 garlic cloves 

3 Tbs. fresh thyme or 1 Tbs. dried thyme 

1 bay leaf 

salt & pepper  

2 Tbs. oil for dribbling on top of pizza (optional) 

1 Tbs. drained capers 

1-1/2 Tbs. pine nuts  

Heat 1/4 cup of the olive oil and add 

the onions, garlic, thyme and bay leaf.  

Cook, stirring occassionally, until most 

of the moisture has evaporated and the 

onion mixture is very soft, almost smooth, 

and caramelized, about 45 minutes. Discard 

the bay leaf and season with salt and pepper.  

Cover the dough with the onion mixture, 

sprinkle with capers and pine nuts, 

and drizzle with remaining olive oil 

if you are using it.  

Bake in pre-heated 500 degree oven 

for 10 minutes or until golden brown.  

The baking time will vary depending on 

whether you bake on a stone, a screen or 

in a pan.  Be sure that your oven is 

well pre-heated before putting pizza in.