White Flour Pizza Dough Recipes

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the flour, salt and yeast. Add all of the water and mix on slow speed for 30 seconds or stir with a large spoon to form a coarse, shaggy dough. Add the 2 tablespoons of the olive oil, increase the speed to medium (or continue mixing with the spoon or with wet hands), and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. It may seem too wet to form a cohesive dough at this stage. Let the dough rest for 5 minutes to fully hydrate.
• Increase the mixer speed to medium-high (or continue mixing by hand) and mix for another 30 to 60 seconds to make a smooth, sticky dough. It should be soft, supple and sticky to the touch, and offer a little resistance when pressed with a wet finger.
• Use 1 teaspoon of the extra oil to make a 15-inch-diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough. Cover the dough with a bowl and let it rest for 2 to 5 minutes. Repeat the stretch and fold (rub more oil on the work surface as needed), cover the dough, and let it rest for 2 to 5 minutes. Then repeat the stretch and fold, cover with the bowl, and again let it rest for 2 to 5 minutes. Perform a fourth and final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each stretch and fold and will now be soft, smooth, supple, and somewhat sticky but firm enough to hold together when lifted. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12 to 72 hours.

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in 2 cups of the whole wheat flour until dough starts to come together. Tip dough out onto a floured surface, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Parbake for 5 minutes Remove from the oven and add toppings.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and toppings are done.