Recipe from Diane Imrie and Richard Jarmusz book; Cooking Close to Home: A Year of Seasonal Recipes
1 tbs maple syrup
¾ cup water, at 100 to 110ºF
1 tbs active dry yeast
½ cup whole-wheat flour
1 ¾ cups all-purpose flour
1 ¼ cup set aside
½ tsp salt
1 tbs olive oil
Cornmeal for pan
In a large bowl add the maple syrup, water and yeast. Mix slightly until dissolved and let stand for 5 minutes to let the yeast develop.
In another bowl combine the whole-wheat flour, all-purpose flour (less ¼ cup) and salt. Sift together with a fork.
When the yeast is ready add the olive oil and the larger amount of flour, and mix until well blended and dough begins to form.
Place on clean counter and knead dough, adding the ¼ cup flour a little at a time until combined. The dough should be firm and able to form a ball. Place the dough back in the bowl and let rise for 45 minute
Roll out dough and place on pizza pan or stone. For a slightly crisper crust, sprinkle the pizza pan or stone slightly with cornmeal. Follow baking directions in specific pizza recipes.