1 1/4 cups warm water
2 tbls olive oil
1 tsp honey
2 3/4 cups unbleached all-purpose flour plus extra for rolling out dough
1 tbls instant dry yeast 

3/4 tsp sea salt
1 tbls ground flax seeds
10 cherry tomatoes cut in half
1 clove garlic finely chopped
Pinch course sea salt
Tsp dried basil
1/4 cup olive oil

Note: if using whole wheat flour, add a tiny bit more salt and a bit more water


In a bowl, combine the water, yeast and honey. Set aside and allow yeast to foam for about 5 minutes. In a large bowl, with a wooden spoon combine the flour, flax and salt and make a well in flour. In the well ad the olive oil and add the yeast mixture and stir until a soft ball forms Knead the dough for about 10 minutes on a floured work surface. shape dough in a ball and place in a clean and lightly oiled bowl. Cover the bowl with a damp cloth and let rest in a warm and humid place for about 1 hour or more until the dough has doubled in size. 

Punch down dough on a lightly floured surface and knead again for a few minutes. Stretch and shape dough with hands to and oval shape approx 8″ x 12″, allow to rest again on a cutting board or floured service, covered with a tea towel for 30 minutes. Make indentations in dough with fingers or thumb. Mix garlic, basil and olive oil and pour into indentations on dough. place tomato halves in the indent holes of dough, brush entire top of dough with remaining olive oil and sprinkle course sea salt on top. Preheat pizza stone in oven to 400* for 10 minutes. Place dough directly on hot pizza stone and cook for about 10-12 minutes until golden on top. When done remove from oven and let rest for 5 minutes before cutting