- 1 packet (0.25oz or 2 1/4 tsp) yeast
- 1 1/2 C warm water, divided
- 3 Tbsp olive oil
- 2 3/4 C flour
- 1 1/4 C whole wheat flour
- 1 1/2 tsp salt
2. Combine the remaining 1 C warm water with olive oil. Set aside.
3. Combine the flours and salt in the bowl of stand mixer with dough hook attached, and mix to combine. With the mixer running, add the yeast mixture and water-olive oil mixture to the flour. Mix until a ball forms, stopping to scrape down sides of bowl if needed. Mix for another minute to knead.
4. Transfer dough to a lightly floured surface and knead by hand until dough is satiny and smooth, dusting with more flour if needed, for about 3 minutes.
5. Place dough in an oiled container or bowl, cover, and let rise in a warm place until doubled, about 1 hour.
6. Turn dough out onto floured surface and divide into 5 equal pieces. Round the dough into tight balls, cover with a clean towel, and let sit for 20-30 minutes.
7. The dough can be baked now, or may be wrapped tightly and stored in the refrigerator for 8 hours or the freezer for about 2 months. To thaw frozen dough, move to refrigerator still wrapped, for 8 hours.
8. To make frozen pizza, preheat oven to 500°F. Press dough into 8-inch cast iron skillet. Add preferred toppings and bake pizza until the crust is set but not browned, 5-6 minutes. Let pizza cool to room temperature, wrap well, and freeze. Bake directly from the freezer for about 12 minutes.
Robyn's notes: this is quite easy and makes a good pizza dough with the right texture and bite. Use it to make Cast Iron Pizza. Watch me demonstrate this recipe on youtube!
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often