So the story is, my dear friend sent me one that she had tried but I totally had to tweak it because I always have to use at least some whole wheat flour in any bread recipe. Therefore, this is a combination of recipes that I have arrived at and really think is great. It has been approved by the hubby and additional pizza dough critics. The recipe below is for one large pizza.
- 1 cup AP (all purpose) flour
- 1 cup whole wheat pastry flour (Yes, it has to be pastry flour.)
- 2 t granulated sugar
- 1 t salt
- 1 T dried rosemary
- 1 t dried oregano
- 1/2 t dried basil
- 1 pkg active dry yeast
- 1 cup warm water
- 2 T EVOO
- Measure out your warm water and add the packet of yeast. Mix together and let stand for 10 minutes or until creamy and frothy looking.
- Get out your mixer. I mean the big guns. Attach the bread hook.
- Dump the dry ingredients into the bowl.
- When the yeast mixture is creamy/frothy, add the EVOO and the yeast mixture.
- Mix/beat until combined. Do not beat crazily after all ingredients are incorporated. Less is more here, people!
- Turn off your mixer. Remove the bowl and cover with a kitchen towel and let rise for a minimum of 30 minutes. Your dough should have doubled in size.
Side note, if you're not a multigrainer, you can use 2 cups of AP flour. It won't harm anything... besides your waistline, that is.
I hope you love it as much as we do! And who knows, maybe this is the last pizza dough recipe you ever try!!