|It’s fun for family members to top their own pizza with their favorite toppings – these are ready to bake.|
2 1/4 cups whole wheat flour
2 1/4 cups bread flour
2 tsp sea salt or 1 Tbs coarse kosher salt
1 1/4 tsp instant yeast
2 Tbs sugar
2 cups water, room temperature
2 Tbs olive oil + more for oiling surfaces
dough card or chef’s knife
baking stone or cookie sheet
rimless baking sheet to use as a “peel”
Combine all ingredients in a mixing bowl. Beat with paddle attachment or by hand with a wooden spoon or Danish dough whisk for 1 minute, until well blended. Dough will be sticky. Let rest 5 minutes to hydrate the flour, then beat 3 minutes to achieve a smooth tacky dough.
|Dough card makes dividing easy.|
|Shape into a ball by pinching cut edges under.|
Oil a clean work surface, turn dough out onto it, and knead it a few times with oiled hands to create a smooth ball. Use a dough scraper or chef’s knife to divide the dough into 5 roughly equal pieces. Smooth each piece into a ball, pinching edges under.
Options for storing Make-Ahead Pizza Dough:
- Skip the dividing step; just store the entire lump of dough in a (clean) oiled ice cream pail with lid. Refrigerate and cut off pieces of dough as needed.
- Place individual dough balls in oiled containers or baggies in the refrigerator or freezer.
- Space out all the dough balls in an oiled 9 x 13-inch baking pan; cover with plastic wrap. Refrigerate until needed.
- Make-Ahead Pizza Dough stores nicely in the fridge up to 5 days, gaining in flavor all the while; it can also be frozen up to 1 month.
|Sprinkle parchment paper lightly with flour, have olive oil mister ready for oiling your hands.|
|Drape dough over knuckles and stretch edges gently with thumbs only! photo by Miriam Surgeon|
|OR roll dough out directly on parchment paper into an 8 to 10-inch round. Doesn’t have to be perfect! photo by Miriam Surgeon|
Cut a square of parchment paper and sprinkle it lightly with flour. Oil your hands; pull and stretch the dough over the backs of your knuckles to form an 8 – 10-inch circle, or place dough right on the parchment paper and roll it out to an 8 – 10 inch circle with a rolling pin. Let it rest while you form the next one. (If the dough rips you can patch it or squish it back into a ball, let it rest while you work on another one, and then come back to it in 10-15 minutes.)
|Fizzy Fruit Soda: zero sugar, zero corn syrup,
zero preservatives! 100% delicious.