Pizza Dough

Name: Pizza Dough
Ingredients: 1 cup (or more) warm water (105F to 115F); 1 1/2 teaspoons active dry yeast; 2 cups unbleached all purpose flour; 3/4 cup unbleached white whole wheat flour; 3 tablespoons vital wheat gluten*; 1 1/2 teaspoons coarse kosher salt; 3 tablespoons extra-virgin olive oil, divided

7 ingredients

15 steps

Ingredients

1 cup (or more) warm water (105F to 115F)
1 1/2 teaspoons active dry yeast
2 cups unbleached all purpose flour
3/4 cup unbleached white whole wheat flour
3 tablespoons vital wheat gluten*
1 1/2 teaspoons coarse kosher salt
3 tablespoons extra-virgin olive oil, divided

Directions

1

Whisk 1 cup warm water and yeast in small bowl; let stand until yeast dissolves, about 5 minutes.
2

Using on/off turns, mix both flours, wheat gluten, and coarse salt in processor.
3

Whisk 2 tablespoons oil into yeast mixture.
4

With machine running, gradually add yeast mixture through feed tube of processor.
5

Process until dough forms ball, adding more warm water by teaspoonfuls if dry, about 1 minute.
6

Transfer dough to floured work surface; knead until dough comes together.
7

Brush large bowl with 1 tablespoon oil.
8

Place dough in bowl; turn to coat.
9

Cover bowl with kitchen towel.
10

Let rise in warm draft-free area until doubled in size, 1 1/2 to 2 hours.
11

Punch dough down.
12

Divide in half; form into 2 balls.
13

DO AHEAD: Place each ball in separate resealable plastic bag.
14

Chill up to 4 days or freeze up to 1 month.
15

Let chilled dough stand 1 hour or frozen dough stand 4 hours at room temperature before rolling.