Prep 2 hrs
Cook 7 mins
I loved this dough because it was a combination of whole wheat and white. It backed up a nice blend of crispy and chewy. Perfect for our family.
- 354.88 ml warm water
- 9.85 ml active dry yeast
- 29.58 ml extra virgin olive oil
- 7.39 ml salt
- 236.59 ml whole wheat flour
- 591.47 ml flour
- Pour 1/2 cup of the warm water into a mixing bowl, stir in the yeast, and set aside until foamy, about 10 minutes.
- Add the remaining water, olive oil, and salt, then beat in the whole wheat flour followed by the enough white flour to form a shaggy dough.
- Turn it out on the counter and kneed until smooth, adding more flour as needed to keep it from sticking.
- For a crisp, light crust, pizza dough should be on the moist side, which means it will be slightly tacky.
- Put the dough into an oiled bowl, turn it once to coat, then cover with a towel and set aside to rise until doubled in size, 40 to 60 minutes.
- Turn the dough onto the counter and divide into the number of pizzas you want.
- Shape each piece into a ball, set on a lightly floured counter, cover with a towel, and let rise for another 20-30 minutes.
- Flatten into a disk, pushing it outwards with your palms. Working from the middle, push the dough out until it is about 1/4 inch thick, fairly even and slightly thicker at the edges.
- Dust the pan with cornmeal, lay dough on top, cover with towel and let rest for 10 more minutes before assembling.
Put me in direct line of sight of a pizza dough recipe and I'm yours.