Pizza Dough

By á-3514

Ingredients

• 1/4 cup warm water
• 1 1/2 teaspoons sugar
• 1/2 teaspoon active dry yeast
• 3/4 cup warm water
• 2 tablespoons olive oil
• 1 1/2 teaspoons cider vinegar.
• 2 1/2 cups all-purpose flour
• 1/4 cup whole-wheat flour
• 1 teaspoon Kosher salt

Preparation

Step 1

1. In a small bowl, mix 1/4 cup warm water, sugar, and active dry yeast. In a glass, mix 3/4 cup warm water, olive oil, and cider vinegar.

2. In a large bowl, combine all-purpose flour, whole-wheat flour, and Kosher salt. Create a well and add liquids from Step 1.

3. Using a wooden spoon, stir, bringing in flour from the edges, until a soft, shaggy dough forms. Add 1 to 2 tablespoons more water, if needed.

4. On a lightly floured surface, knead dough — using the heel of your hand, stretch dough away from your body, then fold it back onto itself — until supple, about 10 minutes.

5. Form dough into a ball, lightly oil, and place in an oiled bowl. Cover with a damp towel and let dough rise until double in size, about 2 hours.

6. Using a knife, divide dough in half. Pat 1 half into a disc. Using a rolling pin, flatten disc into a 1/4-inch-thick 12-inch circle. Repeat or refrigerate remaining dough up to 1 day.

7. Transfer dough to a pizza peel that’s been liberally sprinkled with cornmeal (to prevent the dough from sticking).

8. Top dough with a thin layer of sauce (1/2 cup tomato sauce or 1/4 cup pesto), cheese, and desired toppings.

9. Slide pizza onto a preheated pizza stone set on lowest shelf of a preheated 450 degrees F oven. Bake until crust is golden, 8 to 10 minutes.