Pizza dough

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Current revision

Pizza Dough

Ingredients:

• 1 (.25 ounce) package active dry yeast
• 1 tablespoon white sugar
• 2 1/2 cups warm water (110 degrees F)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1/2 cup whole wheat flour
• 5 1/2 cups bread flour

Directions:
1. In a large mixing bowl, dissolve yeast and sugar in the warm water (110f). Let sit until creamy; about 10 minutes.
2. Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. You will have to add flour a handful at a time to ensure that it doesn't stick to your kneading surface. You will find that the entire 5-1/2 cups will be added by the time you are done. You will know you are done when the dough becomes 'plasticky' and firm (approx 15 minutes in a mixer, 30 by hand). Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest, for at least 10 minutes to over night, in the refrigerator. Preheat oven to 425 degrees F.

This dough can be frozen and defrosted and still be just fine. It will also make a good Italian bread or bread sticks.