Pizza dough

Adapted from


1 packet of active dry yeast

1 1/3 cups warm water

1 1/2 cups whole wheat flour

2 cups unbleached all purpose flour

1 tbsp olive oil

1 1/2 tsp salt


Dissolve the yeast in a bowl in 1/3 cup of the warm water. Wait 5 minutes until dissolved. Add the flour and salt and mix. It will make a really loose, shaggy dough with lots of flour stuck in the bowl. Turn the dough out onto a cutting board and start kneading (keep folding it in half, pushing it away from you with the heel of your hand and rotating). As you’re kneading you’ll notice it coming together, keep adding flour from the bowl. Add the olive oil a little bit at a time as you’re kneading and keep trying to get the leftovers out of the bowl. Knead for about 8 minutes. Lightly oil the bowl and place the dough in it, lightly covered with plastic wrap, for 1 hour. The dough will become puffy and increase in size. After it has nearly doubled, split the dough in half. Freeze or refrigerate half and use the other half to roll out for your pizza. Generously cover a baking sheet with cornmeal, top the crust with your toppings and bake at 425 for 10 minutes or so.


2 responses to “Pizza dough

  1. Pingback: Rainy Monday « runstoeat

  2. Pingback: My life in so many words. | runstoeat

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