First off, don’t be scared by the idea of making pizza dough at home; it couldn’t be easier. The little bit of whole wheat flour adds an earthiness to the dough, and a touch of honey adds a background sweetness that rounds out the flavors without your being able to really put your finger on it. This dough recipe is really versatile and not just for pizza. Use it to make flatbread for sandwiches and wraps, or Garlic Herb Bread Twists (page 35.)
Recipe information
Yield
makes about 1 1/2 pounds dough, enough for four 10-inch pizzas
Ingredients
Preparation
Step 1
Combine the yeast, honey, and 1/4 cup warm water in a small bowl; stir gently to dissolve. Let the mixture stand until the yeast starts to foam, 5 to 10 minutes.
Step 2
In a mixer fitted with a dough hook, combine the flours and the salt. With the mixer running on slow speed, add the oil, yeast mixture, and 3/4 cup warm water and mix until the dough comes cleanly away from the sides of the bowl, 3 to 5 minutes. (Alternatively, the dough can be made in a food processor.)
Step 3
Turn the dough out onto a lightly floured clean work surface and knead by hand for just 1 to 2 minutes. The dough should be a little sticky. Gather the dough into a ball, place in a lightly oiled bowl, and turn it over to coat with the oil. Cover the dough with a clean damp towel and let it rise in a warm spot until doubled in size, about 30 minutes.
Step 4
Knead the dough gently on an unfloured surface and divide into 4 equal balls; they should be about 6 ounces each and the size of large tangerines. Roll each ball under the palm of your hand until the top of the dough is smooth and firm. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. The balls can now be used, wrapped in plastic and refrigerated for up to 2 days, or wrapped and frozen for up to 2 weeks.
