I’m a sucker for alliteration. And pizza.
After years of fooling around with different dough recipes, I think I came across the recipe that works best for flavor, texture, and stretching. I highly recommend that you use a scale to measure the ingredients. Precision is key, and you just can’t get that with a measuring cup.
Perfectly Pleasing & Pliable Pizza Dough
- 400 Milliliters/1 1/2 cups warm water (about 115* Fahrenheit)
- 12 Grams/2 teaspoons sugar
- 10 Grams/3 teaspoons yeast
- 180 Grams/6 ounces whole wheat flour
- 360 Grams/12 ounces all-purpose flour (unbleached, unbromated)
- 15 Grams/2 teaspoons coarse salt
|Stir sugar and yeast into water and let stand for 5 minutes to proof.|
|Mix flour and salt in large bowl, preferably for a stand mixer with kneading hook attachment. (I'm just trying to make this easier on you. If you insist on kneading by hand, by all means, go right ahead.)|
|Add water mixture to bowl and knead until dough is mostly tacky with just a bit of stickiness to it. The stickiness will make the dough easier to stretch when you're ready to make the pizza.|
|Let dough rise in the bowl for at least one hour and up to all day. Once dough has at least doubled in bulk, divide in half. Can be frozen in plastic wrap for use at a later time or stretched to make a pizza.|
|If baking immediately, use knuckles - and gravity! - to gently stretch dough to desired thinness/thickness. Place stretched dough on pizza cooking vehicle of your choice (I use a silicone mat on a jelly-roll pan), top with desired ingredients, and bake at 450* Fahrenheit for approximately 13-15 minutes.|
Here’s a detailed explainer from TheKitchn on stretching dough.
Questions? Comments? Say what you want to say; I’m listening!