This pizza dough is adapted from Alton Brown’s. My first couple tries with it came out so well I couldn’t help but put some whole wheat flour into it. I put whole wheat flour in pretty much all my baking goodies. It just gives it such a pleasant rustic taste. This dough was used to make an Apple Goat Cheese Pizza and Avocado Pizza!
1 tbsp olive oil
1 tbsp sugar
2 tsp salt
1 envelope active dry yeast (or 2 1/4 tsp)
2 1/2 cups bread flour
1 cup whole wheat flour
1 1/2 +1/4 cups water (110°)
Heat your water to 110° (save the +1/4 cup for later, you may or may not need it).
Add your sugar and yeast to your water. I gently stir with my finger, some people just leave it be.
If all the stars are aligned your yeast should start burping within a few seconds.
While your yeast is doing its thing add the rest of your ingredients to your mixer.
Add your flours, salt, and olive oil to your mixer.
Your yeast should now be happy and ready to go.
Pour it in your mixer with the rest of your ingredients.
And start mixing on low.
When the dough starts separating from the edges, increase your mixer’s speed to what it will allow. I usually only go up to 3 when mixing dough. Knead for anywhere from 10-20 minutes.
Until you get some sexy windowpane action. Justin hands!
Pull your dough out of your mixer and just stare at it for a while.
On a lightly floured surface, form your dough into a tight ball. Do this by tucking the edges underneath, smoothing the top with your palm.
Oil it and your mixing bowl and return the dough to your mixing bowl. I don’t bother cleaning my mixing bowl because, why.
Let it rise for 1 hour or until doubled in size.
Turn out onto lightly floured surface and cut in half.
Gently punch down your dough all over, distributing any CO2 pockets.
Fold your flatten dough into a tight ball, similar to how you did before. Cover with saran wrap or a damp tea towel and let rest for 10-30 minutes. If you’re not going to use immediately, coat with oil and place in a ziplock bag and refrigerate for up to 1 week.