Equipment
- Stand Mixer with dough hook (optional)
Ingredients
- 2 tsp Instant yeast
- 3/4 cup Warm water between 105°F and 115°F (40-46°C), or more if needed
- 1 1/2 cups OO flour
- ½ cup Whole wheat flour plus more if needed
- 1 tsp Sugar
- 2 tsp Salt
- 2 TBSP Extra-virgin olive oil + additional oil for greasing
Instructions
- Mix both flours and water in a bowl or mixer until combined (no dry spots).
- Let rest for 20–30 minutes (this is the autolyse).
- Add yeast, sugar, salt, and olive oil.
- Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours (or refrigerate overnight for best flavor; keep in the fridge wrapped well for up to 3 days).
Pizza Dough
Equipment
- Stand Mixer with dough hook (optional)
Ingredients
- 2 tsp Instant yeast
- 3/4 cup Warm water between 105°F and 115°F (40-46°C), or more if needed
- 1 1/2 cups OO flour
- ½ cup Whole wheat flour plus more if needed
- 1 tsp Sugar
- 2 tsp Salt
- 2 TBSP Extra-virgin olive oil + additional oil for greasing
Instructions
- Mix both flours and water in a bowl or mixer until combined (no dry spots).
- Let rest for 20–30 minutes (this is the autolyse).
- Add yeast, sugar, salt, and olive oil.
- Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours (or refrigerate overnight for best flavor; keep in the fridge wrapped well for up to 3 days).
Tried this recipe?Let us know how it was!