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Recipe Summary

prep:
10 mins
rise:
1 hr
total:
1 hr 10 mins
Yield:
1 1/2 pounds dough (enough for 3 thin 12-inch pizzas; 12 servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine warm water, yeast, and sugar in a small bowl; let stand about 10 minutes or until yeast begins to foam.

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  • 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 2–3 minutes or 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.

  • Refrigerate unused dough for up to 3 days in a zip-top plastic bag.

Source

The CarbLovers Diet

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