Dough for approximately 3 large thin-crust pizzas
Tip: This is not an advertisement, but I use King Arthur or Bob’s Red Mill flour in a lot of my baking. White whole wheat flour from either brand provides nutrition and fiber just as whole wheat flour would, but the result is lighter and milder tasting. If you purchase a bag of white whole wheat flour for pizza crust, try substituting it for about 1/3 of the white flour in recipes such as cookies, brownies or quick breads for additional nutrition in your baked goods.
1/2 cup warm water (about 110 degrees F)
1 envelope or 2 1/4 tsp dry yeast
1 1/4 cups water, room temperature
2 Tbsp olive oil
2 cups unbleached all-purpose flour
2 cups unbleached white whole wheat flour
2 tsp coarse sea salt
1 – 2 tsp dried rosemary
1 – 2 fresh garlic cloves
Olive oil or butter, for greasing a bowl
Stir the yeast into 1/2 cup warm water in a small bowl. Let sit for about 5 minutes or until the yeast blooms (begins to grow).
Crush dried rosemary.
Mince garlic cloves.
Mix the flours, salt, rosemary and garlic in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly until combined.
Oil or butter a medium-sized bowl.
Add bloomed yeast to the room temperature water and olive oil and stir.
With mixer on low speed, slowly add the liquid ingredients to the flour mixture. Mix with paddle just until a cohesive dough forms. Cover and let the dough rest for 5-10 minutes. Change to the dough hook attachment. Knead the dough until it becomes smooth and elastic, about 5-10 minutes.
Transfer the dough to the oiled bowl. Cover with a kitchen towel or plastic wrap and place in a warm spot. Allow to rise for 1 1/2 – 2 hours, or until double in volume. The dough is now ready to be used.
Divide into 3 equal quantities and proceed to roll the dough into thin crusts…round, square, rectangular or randomly shaped is fine. Top with your favorite toppings and bake at 450 degrees F for 10-20 minutes, depending on the type and quantity of toppings on your pizza.