Submitted by Chris Fowler
Keep a bowl of this pizza dough in the refrigerator and you will always be minutes away from home made pizza and/or garlic flat bread. It keeps for up to two weeks in the refrigerator. When you’ve used up one batch of dough, just start another one in the same bowl.
Because you make it up at least a day ahead, this dough needs only half the yeast as some other recipes. No kneading, and no bread machine, mixer, or food processor needed.
2 cups white whole-wheat flour
2 1/4 tsp rapid-rise yeast
1 1/2 tbsp salt
1 3/4 cups warm water
4 1/2 cups all purpose flour
1/4 cup olive oil
1 cup warm water.
- In a big bowl, combine the white-wheat flour and yeast. Give it a quick stir to distribute the yeast, then add the salt and 1 3/4 cups of warm water. Stir to dampen flour, then with a whisk or big spoon, stir briskly for 1 minute to develop gluten.
- Add the rest of the ingredients. Stir mixture until all the flour is damp. Cover the bowl with a plate or a piece of waxed paper. Let it rise for one or two hours. Refrigerate the dough overnight or for up to two weeks.
- Before using remove dough from frig, divide and let sit for 30 min. to warm up. Roll out and top. Bake at 450 for abt 14 minutes or until crust browns, sauce bubbles, and any cheese starts to brown.
Makes 2 large pizzas, 3 medium pizzas, or 4 flatbreads
Recipe adapted from Cook for Good Basics