The following recipe was taken from the book Pizza From Every Day to Gourmet by pizzacraft.
Ingredients
- 1 3/4 cups of warm water (105° to 115°F or 40° to 45°C)
- 1 Tbsp. sugar
- 2 3/4 tsp. active dry yeast
- 2 2/3 cups of all-purpose flour
- 1 1/3 cups of whole-grain wheat flour
- 1/4 cup olive oil
- 1 1/4 tsp. kosher salt
Method
Add warm water, yeast and sugar to mixing bowl; whisk gently to fully incorporate ingredients. Let stand 5 to 10 minutes while yeast softens and starts to foam.
After the yeast has bloomed place the remaining ingredients into the mixing bowl. Knead with the dough hook on low speed until the dough comes together, about 3 to 5 minutes. If the mixture is too dry add warm water 1 teaspoon at a time until dough comes together.
Transfer dough to a lightly floured surface and knead by hand until dough is soft and elastic, approximately 5 to 8 minutes. Place dough in an oiled bowl, cover dough with plastic wrap and place a dish towel over the bowl. Allow dough to rise at room temperature for one hour or until dough doubles in size. Once the dough has doubled in size, turn it out onto a floured surface. Use a knife or dough scraper to cut dough into four equal sized pieces. Gently form each piece into a ball. Dust the dough balls with flour, cover with plastic wrap and let the dough balls rise for 20 minutes.
The dough is now ready for shaping. Add whichever toppings you wish or see some of the pizza recipes I’ve tried here for ideas. This recipe yields enough dough for four 10-inch pizzas. If desired, dough can be cut in half for two 16-inch pizzas or cut in thirds for three 12-inch pizzas.
Personal Tips
- To make the clean-up process easier, I taped plastic wrap to my countertop before spreading flour for kneading. This helped a lot!
- Let the dough sit for 1.5 to 2 hours, it’ll be easier to spread out.
