750g Italian "Tipo 00" flour (We found it in the bulk aisle at Rainbow. Score.)
250g whole wheat pastry flour
- Sift the flour and salt into a large, clean bowl and make a well in the middle. Combine the yeast, sugar, oil and water and let rest for a few minutes. Then, pour the liquid mixture into the well in the middle of the flours.
- Gradually, stir the liquid into the flour with a fork, bringing a little flour in from the sides at a time. When it's all incorporated, dump everything out on a clean, floured work surface, dust your hands with flour and lightly knead the dough. It should be light and elastic.
- Work the dough into a ball and place it in a clean bowl. Cover with a damp cloth and leave in a warm place for about an hour or until the dough has risen and doubled in size.
- If you're making pizzas right away, preheat oven to 500 degrees.
- Return the dough to your flour-dusted work surface, and knead it again to knock the air out a bit. At this point you can divide the dough into 8 portions for making crusts or for freezing. To store, oil the balls lightly with olive oil, wrap them in plastic wrap and place them all in a large freezer bag. They will keep in your freezer for months.
- To make crusts, flatten and then pat each dough ball with your fingertips, working it outward and as little as possible, until it's about 1/2 inch thick. Then, pick up the disc by its edge and turn it around and around (like a steering wheel, Toby says) letting the weight of the dough pull itself gently larger. Keep going until the dough is the size and thickness you'd like. Our pizza racks are about 12" in diameter, so we aim to get the dough about that size. The trick is to not work the dough much at all. Non-perfect shapes are OK -- looks homemade!
- Let the rolled-out dough rest for a few minutes.
- Then, all that remains is to top them (less is more, in my opinion), lightly oil and salt the crust (a great touch) and bake them in a very hot oven. We crank the oven up to 500 degrees and they usually take about 10-15 minutes total. Your cooking time may vary, so just rotate them every few minutes, as noted above, and pull them out when they look good. Practice makes perfect.