This pizza dough produces a very nice pizza crust — flavorful, and tender, with just the right amount of chewiness.
Ingredients
- whole wheat flour: 0.25 cup
- all-purpose flour: 3 cups
- active dry yeast: 0.25 tsp
- ¼ teaspoons salt: 1 piece
- white sugar: 0.25 tsp
- olive oil: 2 Tbsp
- ½ cups warm water (100 degrees F or 38 degrees C): 1 piece
- all-purpose flour, for dusting:
Metric Conversion
Stages of cooking
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Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
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Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
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Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
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Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
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To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
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Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.
