Pizza Dough
Ingredients
- 2 teaspoons dry yeast
- 3/4 cup lukewarm water 110-115 degrees
- 2/3 cup bread flour
- 4 cups all-purpose white flour
- 1/4 cup Whole-wheat flour
- 1 cup water room-temperature
- 2 teaspoons salt
- 1/3 cup Extra virgin olive oil
Instructions
- 1. In a small bowl, sprinkle the dry yeast over the lukewarm water. Let sit for 5 minutes, then stir. Allow it to sit until yeast becomes bubbly, about 5 minutes.
- 2. Add the bread flour to the yeast mixture to make the “sponge.” Rest it for 30 minutes.
- 3. In a large bowl, mix the white and whole-wheat flours and salt.
- 4. Make a well in the mixed flour and add the sponge, the remaining cup of water, and the oil. Mix until shaggy. This can be done in a mixer with the paddle.
- 5. Dump the shaggy mass out of the bowl onto a lightly floured work surface and knead until smooth. Place in a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place until doubled in volume.
- 6. Form the dough into “pizza balls,” about 4 ounces apiece for 6-inch pizzas and 8 ounces apiece for 12-inch ones. Wrap each ball loosely in plastic wrap.
- 7. Let the balls you’ll be using rest at room temperature for about 45 minuets. Extra dough balls may be frozen.
- 8. To shape the pizza: On a well-floured surface, form the dough into a disk by pushing it down with the tips of your fingers, working from the center to within about 1/4 inch of the edge of the dough.
- 9. Lift the pizza up and, working with your knuckles (palm out) on the underside of the dough, gently pull it into a round shape, alternately stretching and turning the dough until it’s 12-inches in diameter and very thin, almost translucent.
