Makes 2 crusts
2 Cups Whole Wheat Flour
1 Cup white wheat flour
1 ½ tsp sea salt
1 package Rapid Rise yeast
1 Cup water
2 Tbs. grape seed oil (I didn't have grape seed and used olive)
Place 2 Cups flour, salt and yeast in large mixing bowl. Blend. Heat water and oil until hot to touch (125F-130F); stir into dry mixture. Add only enough extra flour to make stiff dough. Knead until smooth and elastic, about 5 mins. Cover, let rest 10 mins. Divide dough in half. Roll and stretch each into a 13” circle. Place on pizza stone that has been greased or sprinkled with cornmeal. Bake at 450F for 8 min. Spread with choice of toppings and bake 10-12 mins more, or wrap and freeze for up to 6 weeks.
Bike: 211h 50m 09s - 3811.61 Mi
Run: 161h 36m 30s - 1163.25 Mi
Swim: 96h 12m 56s - 238686.8 M
Strength: 39h 18m
So I rode my bike from here in TX to visit my brother in NY, then visited lots of family and friends along the east coast, then some friends in FL, and a trip to Panama City Beach for some "on site training" for Ironman Florida '09, then I went to Nashville just because TN is pretty and Nashville is fun.
I had a friend from Rapid City, SD come down for the Longhorn 70.3 in October, so when calculating my run mileage I found that I ran about from where I live to where she lives.
For swimming, I decided I'd just head south and I ended up right on the edge of San Antonio!
So, now we'll see "where" and "how far" 2009 will take me!