Mix tsp yeast, 1/4 cup 85F degree water and tsp sugar till they froth in bread mixer bowl. Add 3/4 cup of lukewarm water. Add cup of wheat flour, 1 cup white bread flour. Add Tbs lemon juice, Tbs olive oil mixed with tsp anchovis paste (optional), crushed garlic, tsp oregano, tsp salt. Knead till dough is elastic. Cover with damp towel, let rise two hours till doubled.

Dust cutting board with wheat flour, roll out dough to 10” crust size, then pull the edge by hand to 14” diameter, make a rolled border, lay on flour dusted pizza stone. Elastic dough will pull back to 13”. Slide cold stone and cold dough into convection oven, center rack, turn to 500F degrees. Takes eight minutes. Take stone and crust out, leave oven on, fill crust with toppings.

Toppings: blend 2 cups fire roasted fresh tomatoes, 3 roasted garlic cloves, cup sundried tomato in olive oil, Tbs tomato paste in food processor. Put sauce on crust.

Next, add cheeses. Then onion, mushrooms, peppers. then add 10 slices of canadian bacon on top.

Add pepperoni slices in center, pine apple chunks on top. Put pickled lemon wedges over fresh basil leaf on canadian bacon, slivered olive wedges in between. Bake 8 minutes, turn top broiler on, broil 3 minutes, remove pickled lemon wedges, serve.