This is a quick, modified version of my favourite pizza dough recipe from Wolfgang Puck. If the dough is allowed to proof (double in volume) once, even twice, you will get a very nice flavour from the dough.
- 2 cup all-purpose fluor, preferably unbleached
- 1 cup whole-wheat flour
- 2-1/4 tsp. pizza yeast (or active dry yeast if you can’t find pizza yeast)
- 1 tsp, finely ground Kosher salt
- 1-1/4 cup luke-warm water, divided (1 cup; 1/4 cup)
- 1 tbsp. corn starch
- 1 tbsp. oil
- 1 tsp. fresh rosemary (optional)
- Add 1/4 cup luke-warm water to a small bowl, add corn starch. Stir to dissolve corn starch, then add yeast. Stir with fork to thoroughly mix yeast. Let sit while completing the next step.
- Combine in a mixer: flour, salt, rosemary; stirring until well mixed.
- While mixing flour on low speed, slowly add yeast mixture. Continue mixing until dough is complete.
- Slowly add oil, then slowly add remaining 1 cup of water until dough ball comes cleanly off the edges of the bowl, sticks to the dough hook and forms a ball. If the dough is too wet, simply add all-purpose flour, 1/2 tbsp at a time; if too dry, slowly add 1 tsp. of water. Dough should be smooth and firm, and not sticky to the touch.
- Once dough reaches desired consistency, turn out onto floured work surface, and knead for another minute.
- Place ball into lightly oiled bowl, cover with a clean, damp paper towel or cloth, and set in a warm place to rise.
- Once dough has doubled in volume, punch down, and allow to rise once more, or begin spreading the dough out. If the dough is too cold, it will take a long time to rise and will have a spingy consistency, making it difficult to roll out.