Sponge:
- 1 TSP yeast
- 3/4 cup unbleached flour
- 1/4 cup warm water
Dough:
- 1 TSP yeast
- 1 cup warm water
- 3 TBSP EVOO
- 3 1/4 cups unbleached flour
- 2 TSP sea salt
Topping:
- 1 Medium Onion- sliced
- 1 Bell Pepper-sliced
- 4 Button Mushrooms-sliced
- Pepperoni Slices
- 2 TBSP EVOO
Sponge: Sprinkle yeast into warm water. Let stand 10 mins. Stir in flour. Cover tightly with plastic wrap, let stand 45 min.
Dough: Sprinkle yeast into warm water.Let stand 10 mins. Stir mixture into Sponge mix. Mix in flour and salt until blended. Knead on lightly floured surface until soft and velvety. Place in lightly oiled bowl, cover with plastic wrap, let rise until doubled. Place dough in 11x17 lightly oiled pan. Flatten out dough with hands, moving it to outside edges filling pan. Cover with plastic wrap and let rise for 45 min. to 1 hour. Saute vegetable toppings and set aside. Pre-heat oven to 425F. Just before baking dimple dough with your knuckles, drizzle with olive oil and sprinkle with sea salt. Distribute toppings over surface. Place the pan in oven. Bake for 20-25 minutes or until crust is golden brown. Remove from oven and place on cooling rack. Serve warm or at room temperature.