So, I have a favorite pizza dough recipe in my cookbook and on the website but I wanted to add this one to your collection. This one is a much thinner crust (if you roll it thin!), making it a healthier choice for those of us limiting our breads. It also tasted DELICIOUS, both fresh and after freezing the dough. Also, note that the water is cold, not hot like most yeast breads.
2 cups whole wheat flour, chilled
2 1/2 cups all purpose flour, chilled
1 3/4 teaspoons salt
1 teaspoon yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
Cornmeal or flour (for dusting)
Mix together flour, salt, and yeast. Stir in the oil and water until well mixed, developing the gluten well, for about 5-7 minutes. The dough will be smooth and slightly sticky. The dough should not stick to the sides of the bowl but should stick to the bottom slightly. If the dough is too wet/sticky, add some flour just until the dough no longer sticks to the sides.
Sprinkle flour or spray oil on the counter. Divide the dough into 3 equal pieces. With floured hands, gently shape each section of dough into a ball. Place each ball of dough into a zippered bag.
If you want pizza tonight you can just allow the pizza dough to rise on the counter for about 30 minutes instead of placing in a zippered bag. If you want to use your dough later, refrigerate the dough for up to 3 days. If you want to save all or some of your dough balls for later, simply freeze the zippered bags, thawing overnight before you want to use them.
Two hours before making your pizza, remove your dough from the refrigerator. Take it out of the zippered bag and place on a floured surface. Gently press the dough into flat disks, spray with oil lightly, cover loosely with plastic wrap, and allow to rest for 2 hours.
About 45 minutes before making your pizza, place a baking stone on a low rack in the oven. Turn your oven up to 500 degrees and allow the pizza stone to get hot (you can use a metal baking pan if you don’t have a pizza stone but do not preheat a metal pan).
Flour your hands and shape dough into a circular “pizza” shape. Lay dough onto pizza stone (be careful if it’s hot!). Top with sauce, vegetables, meats, and/or cheeses. Bake pizza for about 15 minutes. You may need to turn your pizza around if your oven cooks hotter in the back.