Published on August 19th, 2012 | by Rachel Budke1
When it comes to pizza dough, take the extra time and use a recipe with yeast! Dough made with baking soda just isn’t as good. I replaced about half of the flour with whole wheat flour, and it turned out fine. Whole wheat flour absorbs more water than white flour so adjust accordingly.
Makes 1 large or 2 small pizzas
Recipe adapted from: King Arthur Flour
- 2 teaspoons dry active yeast
- 7/8 – 1 1/8 cups lukewarm water
- Pinch of sugar
- 2 tablespoons olive oil
- 3 cups all-purpose flour
- 1 1/4 teaspoons sea salt
- Dissolve the yeast in the lukewarm water, and add in the pinch of sugar. Let sit for 10-15 minutes until the mixture is bubbly.
- In a medium-sized bowl, combine the yeast mixture with the remaining ingredients.
- Mix together until the dough has formed a ball.
- Knead the dough on a floured surface until it is soft and smooth, approximately 4-5 minutes.
- Place the dough in a large bowl, coated with oil to prevent sticking. Cover with a towel and allow it to rise at room temperature for 45 minutes.
- Refrigerate for at least 4 hours, or up to 24 hours.
- Remove the dough from the refrigerator a few hours before use. When you are ready to bake your pizza, flatten it out into the shape your are wanting. I like to pre-bake the crust for about 3-5 minutes @ 400°F, so the pizza isn’t soggy.
- TIP: If you want, you can also grill the crust. I personally don’t use my grill very often, so when I grill pizzas I move it to the oven after there are some grill marks, otherwise the dough burns.
Happy pizza making!