Oatmeal and whole wheat pizza crust with herbs and an improvised rolling pin.
2 cups white whole wheat flour
1 cup all-purpose flour, unbleached
1 cup old-fashioned oatmeal
2 tsp yeast
1.5 cups tap water or a bottle of beer
1 tbsp oil
1 tbsp honey or sugar
2 tsp kosher salt
2 tbsp vital wheat gluten (you may omit this)
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
(You may substitute in other herbs as desired—Italian seasoning, rosemary, parsley, and thyme all work well.)
Dump in a breadmaker on “dough” cycle, or knead in a stand mixer or knead by hand. Roll out on a floured surface. Construct and bake your pizza as usual. (I par-bake my crusts for a few minutes because I like them crispy, then top—they’re also easier to get off the peel this way.)
Makes enough dough for two medium-ish thin crust pizzas.