25, Apr 2010
Pizza Dough

This is based on the Smitten Kitchen’s pizza dough recipe. This recipe is for two small thin-crust pizzas.


2 c flour
1 c whole wheat pastry flour
2 1/2 tsp salt
1 1/2 tsp active dry yeast
1 c lukewarm water (may need up to 1 or 2 tablespoons more)
3 tbsp olive oil


Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump out onto a lightly floured surface and knead everything into a ball. Let it sit for five minutes. Knead it for just a minute or two. Lightly oil the bowl the original mixing bowl, put the dough back in, turn it over so all sides are coated, cover it in plastic wrap, and leave it for an hour or two, until it has doubled in size. Dump it back on the floured counter, and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. Bake it for about 10 minutes until it’s lightly blistered.

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