MAKES ENOUGH FOR TWO 12- TO 14-INCH PIZZAS, EACH SERVING 2 OR 3

This is a very easy, no-hassle dough. I use a little more than half whole wheat flour for it; you can vary the proportions and see what you like. It’s an easy dough to work with, just a little bit sticky but easy to press out, and very forgiving. You can mix it up, put it in a storage bag, and refrigerate it, then forget about it for up to 2 days. Bring it back to room temperature, knead it a little bit, and proceed. I always make this in a stand mixer now, though I used to use a food processor and have also mixed the dough by hand. All methods are included.

8 grams active dry yeast (2 teaspoons)
225 grams warm water (approximately 1 cup)
5 grams sugar (1 teaspoon)
12.5 grams extra virgin olive oil (1 tablespoon), plus additional for brushing the pizza crusts
185 grams whole wheat flour (approximately 1½ cups)
125 to 185 grams unbleached all-purpose flour (approximately 1 to 1½ cups)
10 grams (1½ teaspoons) salt

In the bowl of a stand mixer, in a large bread bowl (if you’re mixing by hand), or in a measuring cup (if you’re mixing in a food processor), dissolve the yeast in the water. Add the sugar and stir together. Let sit 2 or 3 minutes, until the water is cloudy. Stir in the olive oil. Whisk together the flours.

STAND MIXER METHOD

  1. Add 310 grams (2½ cups) of the flour mixture and the salt to the yeast mixture all at once. Mix together using the paddle attachment, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl, clusters around the dough hook, and slaps against the sides of the bowl, 8 to 10 minutes. Add flour as needed and hold on to the machine if it bounces around. Turn out onto a lightly dusted work surface and shape into a ball. The dough should be a little sticky but firm. Continue with Step 2.

HAND METHOD

  1. Fold 310 grams of the flour mixture and the salt into the yeast mixture a cup at a time, using a large wooden spoon. As soon as you can scrape the dough out in one piece, scrape out onto a lightly floured work surface and knead for 10 minutes, adding flour as necessary, until the dough is firm. Continue with Step 2.

FOOD PROCESSOR METHOD

  1. Place 310 grams (2½ cups) of the flour mixture and the salt in a food processor fitted with the steel blade. Pulse once or twice. With the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove from the processor and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a firm, slightly tacky dough. Continue with Step 2.

ALL METHODS

  1. Transfer the dough to a clean, lightly oiled bowl, rounded side down, then turn rounded side up. Cover the bowl tightly with plastic wrap and leave in a warm spot to rise for 1 hour. When it is ready, the dough will stretch as it is gently pulled.
  2. Weigh the dough and divide into 2 equal balls. Shape each ball by cupping between your hands, with the sides of your hands touching your work surface, and moving the dough in a clockwise circle between your hands, working the dough round and round until it becomes a ball. Put the balls on a lightly oiled baking sheet, cover with lightly oiled plastic wrap or a damp dishtowel, and leave them to rest for 15 to 20 minutes before rolling or pressing out.

ADVANCE PREPARATION: You can keep the dough in the refrigerator, before rolling out, for a couple of days. To refrigerate, press out the gasses from the dough and place in a resealable bag or a lightly oiled bowl covered with plastic wrap. Allow the dough to come to room temperature, deflate, then press or roll out. The rolled-out dough also freezes well for 6 weeks: Roll out, line pans, double wrap airtight, and freeze. Top the frozen dough and bake as directed. It will take a minute or two longer.