1 cup (250 mL) warm water⁠
1 tsp (5 mL) sugar⁠
2 ¼ tsp (11 mL) quick-rise yeast⁠
2 tbsp (30 mL) Olive Oil
3 cups (750 mL) Nunweiler’s Flour Barley Flour⁠
½ tsp (2 mL) salt⁠
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Mix water, sugar, yeast, oil, 2 ½ cups ( 625 mL) of barley flour and salt in a large bowl. On a floured surface knead in enough additional flour (1/2 cup/125 mL) to make a soft dough. Place dough in a greased bowl. Cover and let rise for 1 hour.⁠
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Divide the dough into two pieces. Roll out on a floured surface into two 12-inch/30-cm circles. Place on greased pizza pans, brush with oil and prick with a fork at 2-inch/5 cm intervals.⁠
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Bake in a preheated 325°F (165°C) oven for 10-12 minutes or until lightly browned.⁠
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To finish the pizza: Top baked crusts with pizza sauce and your favourite prepared toppings. Bake at 400°F (200°C ) for 4-5 minutes. Cut into 6 slices each.⁠
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