Make Ahead Pizza Dough

Servings: 1

Notes: You can freeze the dough after the last rising. Pat into pizza shape and freeze. It is a great way to have a quick meal. Also great with pesto and cheese or just cheese for bread sticks with company comes.

I have made this with all whole wheat flour it is a little heavier but just fine. \

Ingredients:

1 cup lukewarm (110ºF) water, plus more as needed
2 teaspoons kosher salt
1/4 ounce dry yeast
2 cups all-purpose flour
1 cup whole-wheat flour
4 tablespoons extra-virgin olive oil

Instructions:

1. Pour water and ½ teaspoon salt in small bowl. Sprinkle with the yeast, stir well. Let sit until bubbly, about 8 minutes.

2. Combine both flours and remaining slat in a food processor. Add the yeast water and 2 tablespoons olive oil. Process, if mixture appears dry add 1 to 2 tablespoons water, Process until dough forms a ball and is tacky.

3. Cover counter with food wrap. Knead dough 6 to 8 times until smooth. Add one tablespoon olive oil into a large bowl; and the dough. Cut the dough in the oil, and leave in bowl. Cover with plastic wrap. Sit in warm place until dough has doubled in size, about 45 minutes. Punch the dough down, divide into 2 even pieces. Pat each piece into a roughly 6-inch disc. Return discs to a place or bowl and cover to 30 minutes.

4. Heat oven to 450º F, with rack in lowest level. Top with your favorite toppings. (I like white pizza: ricotta, mozzarella, smoked provolone, and Parmigianino cheese.) Bake for about 20 minutes depending on the toppings. Crust should be golden brown.

5. If you like you can take the dough and cut it into doughnuts. Than place in hot oil until brown on both sides. Place in paper bag and shake with powder sugar or cinnamon and sugar. MMMM GOOOD!