Pizza DoughSteven Raichlen
This dough is exceedingly easy to make, but it may be wetter than you’re used to. The easiest way to make it is in an electric stand mixer fitted with a dough hook. Yo can use a food processor, but if you do, you may need to add a little more flour.
- Advance Prep: 1 hour and 20 minutes to 1 hour and 40 minutes for the dough to rise
- Yield: Makes enough dough for 6 individual pizzas
- 1-3/4 cups warm water
- 2 packages active dry yeast (about 4-1/2 teaspoons)
- 1 tablespoon molasses
- 2 teaspoons coarse salt (kosher or sea)
- 3 tablespoons extra-virgin olive oil
- 3-1/2 cups unbleached all-purpose flour, or more if necessary
- 1/2 cup whole wheat flour, or more all-purpose flour
Step 1: Place the water, yeast, and molasses in the bowl of a stand mixer, stir to mix, and let stand until slightly foamy, 5 to 10minutes.
Step 2: Add the salt and 2 tablespoons of the olive oil and mix with a dough hook on the low speed until combined, about 2 minutes. Add the all-purpose and whole wheat flours and mix on the low speed until a smooth dough forms and pulls away from the side of the mixer, 8 to 10 minutes. The dough should be soft and moist but not sticky. If the dough is too wet, add a little more flour. The dough can also be made in a food processor; in this case, add the flour and salt first, followed by the yeast mixture and 2 tablespoons of olive oil.
Step 3: Use the remaining 1 tablespoon of olive oil to oil the inside of a large bowl. Gather the dough into a ball and place it in the bowl, turning to coat all sides. Cover the bowl with plastic wrap and let the dough rise until doubled in size, 1 to 1-1/2 hours at room temperature or overnight in the refrigerator.
Step 4: Remove the dough from the bowl and place on a lightly floured board. Knead the dough a few times with your hands, until it has reduced to its original size.
Step 5: Divide the dough into 6 even balls about 3 inches in diameter. Place the balls of dough on a lightly oiled baking sheet and brush each with a little oil. Cover the dough with plastic wrap and let rise at room temperature until soft and puffy, 20 to 40 minutes.
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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]Buy Now ‣