Pizza Dough
adapted from The Pioneer Woman Cooks
Servings 4 personal pizzas
Ingredients
- 3 cups all purpose flour
- 1 cup whole wheat flour
- 1 1/4 cup water
- 1/2 cup olive oil
- 1 teaspoon coarse salt I use Kosher
- 1 teaspoon instant yeast
- 2 teaspoons granulated sugar
Instructions
- In the bowl of a stand mixer, stir together whole wheat flour, sugar, salt, instant yeast and all purpose flour. Take care not to put your salt right on your yeast, it will kill it. Drizzle in olive oil over the flour and stir to coat the flour in oil. Add in a cup of water and stir until dough is combined. Use a dough hook to knead dough for about 8 minutes on low speed. If dough seems dry, add more water. I tend to prefer my pizza dough a bit on the loose side since I always add flour when I roll them out.
- Cover and allow to raise for 1-2 hours. Or you can let it raise in the fridge for 6-8 hours.
- Turn dough out onto a floured surface. Divide dough into 2-4 pieces. My husband and I find that pizza on the grill is easiest if you make individual sized pizzas. Roll dough into a pizza shaped round. This dough is very stretchy so you may have to roll it and then let the gluten relax for a few minutes and re-roll it. I roll my dough to approximately dinner plate size and about 1/4 inch thick.
Notes
If you are not using the dough right away, wrap tightly in plastic wrap after the first raise and then put in a freezer bag and freeze. To use frozen dough, remove from freezer the morning you want to use it and allow to thaw on counter until evening. The dough will have its second raise while thawing.