Oh hello there. Idk exactly what happened in 2021, but I guess I took a year off from this online space. Anyway, today while I was making the dough for our homemade pizza, I figured I should write out the recipe the way I’ve *actually* been making it for the past several years & not the way I wrote about back in 2016 (oh my goodness, HOW long ago?!?!)
Oh, and by the way, I’m very pregnant with baby #3.
Cupcake is 5, Blueberry is 2.5, & Olive will make his outside appearance in March.
No time like the end of my third trimester to be sharing a recipe, right?
My Usual Pizza Dough
Makes two large-ish pizzas
- 1 cup (120g) whole wheat flour
- 1 1/2 cups (180g) bread flour (can sub all purpose, dough won’t be as stretchy)
- 1 tbsp yeast (if using active dry, you can activate it in a bit of warm water first)
- 1 cup water
- 1 tsp salt
- 1/8 cup olive oil + more for oiling a large bowl
- Add all of the ingredients except the water to the bowl of your stand mixer, keeping the yeast and the salt separated.
- Add 3/4 of the water & using your dough hook, stir together ingredients until a cohesive ball of dough is formed. Add more water slowly if the dough ball seems dry or there is still visible flour in the bowl. You may not need all of the water depending on the humidity that day.
- Knead the dough with the stand mixer for about 5 minutes.
- Place dough in a large oiled bowl & cover with a towel. Allow dough to rise for 45 minutes to an hour, until dough doubles in size.
- Punch down the dough & divide in half. Roll out or hand stretch the portion(s) you want to use.
- Freeze an unused dough ball for up to 3 months. Let frozen dough thaw for 8-12 hours & let rise before rolling out & using.