Pizza dough (with wheat germ)

Ingredients:

• 1 (.25 ounce) package active dry yeast
• 3/4 cup luke warm water, 1/4 cup egg white
  
• 1 1/2 cups all purpose flour, 1/4 cup whole wheat flour, 1/4 cup wheat germ
  
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons white sugar

Directions:

• Add packets of yeast and the sugar to 1/2 the water content
• Allow this to sit for 7-8mins till you see the yeast water bubble and become frothy
• Add to this the flour, olive oil, salt and luke warm egg whites
• Bind everything giving it a final bind with oiled hands
• Cover it with a wet cloth for 1hr till it doubles in size. Most recipes say its ok to bake at this point. I got tied up with other things and ended up baking it the next day. I left the dough out for over 10hrs during this time. My base turned out very soft and had a great texture. Not sure if it has to do with the prolonged fermentation time.
  

• Then roll it out to 1/2inch thickness on an oiled non-holed baking tray
• Add your sauce and toppings
  
  -- I added tomato basil pasta sauce mixed with some ketchup, covered it with a layer of home made pesto, topped with onions, capers, mushroom, corn, a spicy jalapeno cheese, salt, pepper, and oregano

• Preheat oven to 355F and cook for 20mins to get a soft bread base.