This pizza dough produces a very nice pizza crust flavorful and tender with just the right amount of chewiness
Prep Time
18 hrs 15 mins
Dificult
Medium
Servings
18 hrs 35 mins
Ingredients
Instructions
Stir whole wheat flour
all-purpose flour
yeast
salt
sugar
olive oil
and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl
about 3-4 minutes.
Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours
until doubled in size.
Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle
and cut it into four equal parts. Shape each piece into a ball
stretching and tucking the dough to create a smooth surface
adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
To shape the dough
sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes
move to the middle rack and bake for 5-6 minutes more minutes
until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.
Recipe Tip
Additional all-purpose flour may be needed if the dough is too sticky and wet.
