Pizza Dough Half White/Half Whole Wheat (Cpk)

Half white/ whole wheat version of CPK recipe (doubled from CPK cookbook).

• Ready In: 35 mins
• Serves: 16

Ingredients

• 2  teaspoons  yeast (105F to 115F) or   1 1/2 cup warm water (105F to 115F)
• 2  cups white bread flour
• 2  cups whole wheat flour
• 4  teaspoons sugar
• 2  teaspoons salt
• 2  tablespoons extra virgin olive oil

Directions

1. Dissolve yeast in the water and set aside for 5 to 10 minutes. Do not get water above 115, it will kill the yeast and the dough will not rise. Also, I use filtered or bottled water because the chlorine in tap water can also kill the yeast.
2. Place dry ingredients in large mixing bowl, make a well in the middle and pour in the liquids, reserving a teaspoon of olive oil.
3. Use a wooden spoon to combine the ingredients. Once the intial mixing is done, you can oil your hands and begin kneading the dough.
4. Knead dough for about 5 minutes or until dough is smooth and no longer sticky.
5. Lightly oil a bowl and put dough in bowl, wrap cover of bowl with plastic wrap and let dough rise for 2 hours. It should double in size.
6. The dough can now be used but will be much tastier if you let it sit in the fridge over night wrapped in plastic.
7. After removing it from the fridge, let the dough come to room temperature. Knock it down to get the extra air out and either roll out or stretch by hand, whatever you prefer. Thick or thin according to your tastes.
8. Preheat pizza sone to 450-500 for 1 hour.
9. Top pizza as you like and bake 8-10 minutes or until bubbly and golden brown or according to your individual pizza recipe.