Yields 4 10” rounds
This is a wet dough that makes a light, crisp crust. Under-working the dough will give you the best crust, over working it will give you a tough and dry crust. Can be frozen.
- ¼ cup Whole Wheat Flour
- 3 ½ cups AP Flour
- 2 tsp (1/4 oz) Fresh Yeast
- 2 tsp Salt
- 2 tsp Sugar
- 2 tsp Olive Oil
- 1 2/3 cup Lukewarm Water
- Place the whole-wheat flour, AP Flour, yeast, salt and sugar in a mixer fitted with a dough hook.
- While the mixer is running, gradually add the oil and the water.
- Knead on low speed until the dough is firm and smooth, about 10 minutes. (Dough can be wrapped and placed into the freezer at this point.)
- Divide the dough into four balls.
- Flour the surface of two sheet pans placing two balls on each, covering with a damp towel. Let them rise in a warm spot until they have doubled in bulk, about 2 hours.
- Roll out the dough on a floured surface. Press down in the center with the tips of your fingers, spreading the dough with your hands.
- When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread. (The outer border should be a little thicker than the inner circle.)
- Pick the dough up with a spatula or the back of a knife so to transfer it to a paddle that has a generous amount of cornmeal on it. (Don’t worry that the dough is not round, you are looking for an oval or a rectangular shape. If you get a hole, simply pinch the edges back together.)
- Heat oven to 400. Add pizza stone.
- Once the dough is on the paddle, add your favorite toppings and slide it onto the pizza stone.
- After 7-10 minutes, lift and check the underside of the pizza. It should be golden brown and crispy and the toppings should appear cooked.
- Remove with the paddle to a cutting board. Allow for it to cool for 2-3 minutes and then cut.