I made a dough of half wholewheat and half bread flour, 3 cups in total.
1 cup water, some instant yeast, salt, mixed herbs and olive oil.
Knead it for a while and wasn't happy with it when I looked at it about 1.5 hours later, so knead it properly and let it rest.
Divided it in 2 after 1.5 hours and let it rest a bit more (I had a bread in the oven at that time).
I rolled out the dough very thinly and waited for my bread to be finished.
I don't have a pasta stone, but I have a big cast iron plate that I use. It was pre-heating in the oven while baking bread.
I put some olive oil on the cast iron plate and then the dough and proceeded with the topping.
I used onion slices, garlic, tomato, capers, anchovies, parmesan and (fake local) gouda cheese on the first pizza and on the second pizza I added some left over tapenade as well.
Baked them for about 20-25 minutes, sprinkled basil on them and proceeded eating.
The crust was nice, thin and crispy, even the next day when I ate some of it cold.
Unfortunately I forgot to take pictures of the dough. Not smart for a flour challenge, but here are the other pics:
The ingredients. The anchovies are not on the icture
Very fresh basil
pizza 2 with tapenade