1 1/2 pounds dough (enough for 3 thin 12-inch pizzas, 12 servings)
Health JULY 2010
1. Combine water, yeast, and sugar in a small bowl. Let stand about 10 minutes or until yeast begins to foam.
2. Combine flours and salt in bowl of a stand mixer fitted with a dough hook. Add yeast mixture and 2 teaspoons olive oil. Mix on low speed 2 to 3 minutes until dough has formed a ball and no longer feels sticky. Coat dough and insides of bowl with remaining 1 teaspoon olive oil. Cover with a towel and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in size.
3. Refrigerate unused dough for up to 3 days in a zip-top plastic bag
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