Basic Whole Wheat Pizza Dough

THIS RECIPE IS endlessly adaptable. In this chapter its used in recipes for baked, grilled, and panfried pizzas, as well as calzones, but its also great for atbreads, focaccia, or soft bread sticks. Feel free to substitute another whole-grain our for the whole wheat; spelt and rye both make for avorful variations.

3. If using a stand mixer, mix with the paddle

attachment on medium-low speed until the ingredients are combined, about 2 minutes, and switch to the dough hook. Knead at medium speed adding more of the all-purpose our as needed, until the dough is smooth but still somewhat sticky, 5 to 8 minutes. Resist adding more our than needed. It should pull off the sides of the bowl but stick to the bottom in a somewhat viscous mass. If making the dough by hand, stir with a wooden spoon or spatula, adding more of the all-purpose our as needed until the dough just holds its shape and can be turned out onto a kneading surface. The dough should be sticky, so I recommend kneading with one hand and using a dough scraper in the other to assist with ipping the dough; if you add too much our the crust will be dense and not chewy. Knead until the dough is smooth but still somewhat sticky, 8 to 10 minutes. 4. (Note: To save the dough for use later, skip this step and see the box at right.) Rub a bit of olive oil over the dough, cover with a tea towel or plastic wrap, and let rest in a warm place until doubled in size, 45 minutes to 1 hour.

MAKES ONE 14-INCH (35 cm) PIZZA, WHICH WILL SERVE 4

1 packet active dry yeast (2 teaspoons, 21 g) cup (80 ml) warm water, 105 to 115F cup (90 g) whole wheat our cup (160 ml) room-temperature water teaspoon kosher salt 1 tablespoon olive oil, plus more for coating 1 cup (120 g) all-purpose our, plus more if needed

1. In a mixing bowl or the bowl of a stand mixer,

dissolve the yeast in the warm water. Stir in cup (30 g) of the whole wheat our until it forms a tacky paste. Let stand for 20 to 25 minutes, until the surface is dimpled with air bubbles. 2. Add the cup (160 ml) room-temperature water, along with the salt, olive oil, cup (80 g) of the all-purpose flour, and the remaining cup (60 g) of the whole wheat our.

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