Take-Your-Time Pizza Dough

By Dglmedia

How to make the best pizza dough
Time—and a little bit of yeast—do most of the work for this homemade pizza dough. Otherwise, it takes less than 10 minutes of hands-on effort.

Ingredients

• 2 (8-oz) balls dough
• PRINT
• INGREDIENTS
• 1½ cups bread flour
• ½ cup whole wheat flour
• ½ tsp kosher salt
• ½ tsp sugar
• tsp dry yeast
• Extra-virgin olive oil
• water
• Flour, for dusting

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a large bowl, whisk bread flour, whole wheat flour, kosher salt, sugar and dry yeast; make a well in center. Pour cup water, at room temperature, and 1½ Tbsp extra-virgin olive oil into well.

Stir with a wooden spoon or your hand until all dry ingredients are incorporated. Cover with a plate or plastic wrap. Let stand 30 minutes.

Knead in bowl 2–3 minutes to form smooth ball. Add about 2 tsp extra-virgin olive oil to bottom of bowl; roll dough in oil. Cover bowl with a plate or plastic wrap; let stand at room temperature 18–24 hours or until very bubbly.

Dust a work surface with flour. Scrape dough out of bowl; divide in half. Working with one portion at a time (cover remaining dough to keep it from drying out), dust dough with flour. Pick up one side and fold it toward the middle, then the opposite side, then the top and then the bottom. Press down lightly, adding more flour if needed. Repeat folding process one more time. Turn dough over and shape into a ball.

At this point you can roll it out, top and bake as directed. Or freeze in a heavy-duty zip-top bag up to 2 months (thaw overnight in refrigerator).

KITCHEN COUNTER
Makes 2 (8-oz) balls dough.