Makes one 12-inch pizza crust.

Ingredients
1/2 cup warm (105°F - 110°F) water
1 tablespoon olive oil
1/2 teaspoon salt
1 package active dry yeast
1 cup whole-wheat flour
3/4 cup all-purpose flour

Instructions

Put the warm water, oil and salt in a small bowl and sprinkle in the yeast. Let stand 5 minutes until foamy.

Combine both flours in a food processor. With the machine running, pour the yeast mixture through the feed tube. After the dough forms a ball, move it to a lightly floured counter. Knead briefly until smooth and elastic.

Tbls. sugar or honey
1 1/4 cups warm water (110 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 dissolved (about 1 minute). Let stand until the yeast foams slightly(about 5 minutes) to insure that the yeast is effective.

3 1/2 cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil
Salt and pepper to taste

Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist
again. This is to remove all possible water. Mix with rest of ingredients in a bowl. Spread on a well−oiled baking pan and bake in
a 350F oven until top is dry and lightly browned (20 minutes).

NY Style Dough

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tblsp. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and flour. Stir with heavy spoon for 1 minute.
Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes.

Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch

(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)
Stir yeast and sugar into water, let sit for 8 minutes or so.

In a bowl (or food processor) mix
1 3/4 cups unbleached all−purpose flour or bread flour
1/2 teaspoon salt

Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10−20 seconds.
By hand, mix with a sturdy spoon until ready to knead.

On a floured surface turn out dough. Knead dough for 2 minutes or so. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).

2 1/2 teaspoons (1 packet) active dry yeast
1 cup warm water (105F to 115F)
1 teaspoon honey
1 tablespoon extra virgin olive oil, plus additional for brushing the pizza crusts
3 cups all purpose flour
1 teaspoon salt
In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water. Add the honey and stir together. Let sit 2 or 3 minutes, or until the water is cloudy. Stir in the olive oil.