Pizza dough is wonderfully simple to make. For those unfamiliar with the realm of homemade kneaded and yeasted goodness, it is certainly the best introduction. I still produce inedible bread bricks on occasion, but my pizza dough is always edible, if not amazing. This recipe is for a jacked version of pizza dough that uses a slightly different combination of flours. It is still very easy to make and is ready to go after an hour, although the depth of its flavor profile will of course improve with a longer rising time. We used this to make an awesome veggie pizza featuring pesto and portabella mushrooms, which will be my next post.
This recipe makes 2 large pizza crusts
- 2 1/2 cups unbleached flour
- 1 cup whole wheat flour
- 1 cup rye flour
- 3 tbsp olive oil
- 2 1/4 tsp yeast (equal to 1 packet dry yeast)
- 1 tsp salt
- 1 1/2 cups warm water
- Mix the dry ingredients together (flours, yeast, salt).
- Add the olive oil and warm water (you want it to be hot to the touch, but cool enough to have your finger plunked in it for a while, so think “hot bath temperature”).
- Mix everything together with a fork or spoon until it is too difficult. Finish mixing the ingredients with your hand. If the dough is still sticking to your fingers after incorporating all the dry flour, dust with a little more flour.
- Knead the dough for 5 minutes. Let it rest for 5 to 10 minutes and then knead for an additional 5 minutes. After kneading, the dough should have a satiny smooth texture and stretch rather than tear when you squish it or fold it in on itself.
- Form the dough into a ball, place back into the large mixing bowl, and lightly oil the top with spray oil, or pour a little oil in the bowl and roll the ball around to coat.
- Cover the bowl with plastic wrap or a damp kitchen towel and let rise for at least an hour before use.
- This dough makes two large pizza crusts. It is good to go after an hour, but will taste even better with a longer rising time. Alternatively after kneading, it can be placed in the fridge to rise overnight (or over a day or two), or, either before or after the first rising it can be frozen for later use. If freezing, coat the dough in oil and wrap tightly in plastic wrap.