Here is a useful pizza dough with a relatively short rising time and a tasty, medium-thick crust. We like a balance of whole wheat and unbleached white flours; all whole wheat would give a chewier texture and heavier density that lacks some of the crispness and lighter appeal of our blend.
Top with one of our pizza toppings (here to here), or if you’re rolling out both crusts, have a party and choose two.
Yields 2 pizza crusts
Prep time: 15 minutes
Rising time: 2 hours
Baking time: 10 to 15 minutes
2½ cups unbleached white all-purpose flour*
1 cup whole wheat bread flour
1 (¼ ounce) package active dry yeast (2¼ teaspoons)
2 teaspoons salt
1½ cups warm (110°F) water
1½ tablespoons olive oil, plus more for the bowl
Cornmeal, for dusting
14-inch round or 10 x 14-inch rectangular baking sheets
Baking stone or tiles**
*If using a bread-making machine to mix and rise the dough, add an additional ¼ cup flour.
**Baking stones are ceramic and produce a crisp crust in a shorter time. Available at kitchenware stores or online, they come in round or rectangular shapes. Baking tiles, less expensive than baking stones, are 6-inch unglazed quarry tiles from any building-supply store. Four or six tiles will suffice as a baking surface. It’s important to place baking stones or tiles in the oven before preheating. Use a pizza peel or an upside-down baking sheet to transfer the pizza on and off the stone or tiles.
Mix and knead the dough by hand or in a food processor.
To work by hand in a large bowl: Start with the dry ingredients and then add the wet. Using first a large spoon and then your hands, combine the ingredients to form a ball of dough. Knead the dough by pressing the ball flat with the heels of your hands, folding it over, and pressing it down again until flat; continue kneading for about 8 minutes. It will be a moister dough than the typical bread dough, but add a little flour if needed to prevent stickiness.
To make in the bowl of a food processor: Whirl the flours, yeast, and salt for a couple of seconds. Add the water and olive oil and pulse for just 12 seconds or so until a rough mass of dough forms. If it’s not forming a ball, sprinkle it with 1 to 2 tablespoons water and pulse again. Let the dough rest for 5 minutes, then process again for 30 seconds to knead it.
With either method, put the kneaded dough in an oiled bowl large enough to allow it to double in volume. Cover the bowl with plastic wrap and place in a warm spot until doubled in size, about 1½ hours. Punch it down and divide it into 2 balls. Let the dough rest, covered, for 10 minutes.
Make pizza right away, or refrigerate the balls of dough for up to 24 hours, or freeze it for up to a couple of months (see Note).
To shape the pizza crust(s): Lightly dust the baking sheet(s) with cornmeal to keep the dough from sticking. Place the ball of dough in the center of the pan and flatten it a bit first. Then, using your fingers or a rolling pin and starting at the center, stretch it to the sides of the pan. If it springs back a lot, let it rest a minute or two before continuing. Cover the crust with a damp towel and let it rise for 15 minutes. Preheat the oven to 450°F.
Top the pizza and bake for 10 to 15 minutes until the crust edge is golden brown and firm and the topping is done.
NOTE: It takes about 2 hours at room temperature to thaw a ball of dough. After briefly re-kneading (add flour if necessary), press the dough to the desired shape and let it rise for about 30 minutes before baking.