Pizza Dough
High-hydration pizza dough with a light chew and crisp crust, suitable for multiple pizza sizes.
Ingredients
- 165 g whole wheat flour
- 500 g white flour
- 475 g water
- 10 g fresh yeast or 3 g dry instant yeast
- 15 g sugar
- 1/4 cup vegetable oil
- 15 g sea salt
Tools
- Kitchen scale
- Mixing bowl
- Dough scraper or spoon
- Clean work surface
- Plastic wrap or airtight container
- Oven
Directions
Mix the dough base
Weigh out the whole wheat flour, white flour, water, yeast, and sugar in a bowl. Mix until the flour is fully hydrated and a shaggy dough forms.
Add oil
Slowly incorporate the vegetable oil into the dough. Once fully mixed, let the dough rest for 5 minutes.
Knead
Add sea salt and continue kneading until the dough becomes smooth, tacky, and elastic. Transfer to a lightly floured surface and knead for at least 10 minutes.
First rise
Form into a large dough ball and let rest for 1–2 hours until it begins to rise.
Portion and store
Divide into individual dough balls. Refrigerate or freeze until needed.
Notes
- Portion sizes: 200 g for 10” pizzas, 250 g for 12” pizzas.
- This recipe yields enough dough for 6 × 10” pizzas or 4 × 12” pizzas.
- For best texture, allow refrigerated dough to come to room temperature before stretching.