Ingredients
2 teaspoons – Active Dry Yeast
½ teaspoon – Sugar
35g – Whole Wheat Flour (1/4 cup), preferably freshly milled
310g – Unbleached All-Purpose Flour (2 ½ cups)
1 teaspoon – Kosher Salt
2 tablespoons – Olive Oil
Procedure
In a bowl combine 1 cup warm water, yeast and sugar and stir to dissolve.
Add in the whole wheat flour and whisk together.
Let the bowl sit in a warm place for 15 minutes until it begins to froth.
Add salt, oil and all of the remaining ingredients and work on low speed with a dough hook in the mixer for about 4 minutes until smooth.
Let the dough rest and double in size for about 1 hour.
Portion out the balls into about 10 pieces and begin to roll them out into rounds.
Place the griddle tray on the flat side in the air-o-convect combi oven while it preheats to 530°F.
Add the rolled out dough to the tray in the air-o-convect combi oven with 30% humidity and cook for 4 minutes.
