Half & Half Pizza Dough

1. 1
   prep · ~7 min

   Activate the yeast.

   1.In a small bowl, combine warm water (about 110°F) and sugar.

   2.Sprinkle active dry yeast over the water and let it sit undisturbed for 5-7 minutes until frothy and bubbly.

   TIPWater should feel warm to the wrist — not hot. Too hot kills the yeast.
2. 2
   mix · ~1 min

   Mix the dry ingredients.

   In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt until evenly combined.

3. 3
   mix · ~2 min

   Combine wet and dry ingredients.

   1.Make a well in the center of the flour mixture.

   2.Pour in the frothy yeast mixture and olive oil.

   3.Mix with a wooden spoon until a shaggy, sticky dough forms.
4. 4
   knead · ~10 min

   Knead the dough until smooth.

   1.Turn the dough onto a lightly floured surface.

   2.Knead for 8-10 minutes, adding small pinches of all-purpose flour only if the dough is too sticky.

   3.Stop when the dough is smooth, elastic, and springs back when gently poked.

   TIPWhole wheat flour takes a bit longer to absorb moisture — keep kneading and the dough will come together beautifully.
5. 5
   rest · ~90 min

   Let the dough rise.

   1.Place the dough ball in a lightly oiled bowl, turning once to coat the surface with oil.

   2.Cover with a clean kitchen towel or plastic wrap.

   3.Let it rest in a warm, draft-free spot for 1 to 1.5 hours until doubled in size.
6. 6
   prep · ~2 min

   Punch down and divide the dough.

   1.Gently punch down the risen dough to release air bubbles.

   2.Turn it onto a lightly floured surface and divide into 4 equal portions.

   3.Shape each portion into a smooth ball.
7. 7
   rest · ~15 min

   Rest the dough balls briefly.

   Cover the dough balls with a kitchen towel and let them rest for 15 minutes. This relaxes the gluten and makes stretching much easier.

8. 8
   prep · ~15 min

   Preheat the oven to 475°F.

   Place your baking sheet or pizza stone in the oven while it preheats. A hot surface gives a crispier bottom crust.

9. 9
   prep · ~3 min

   Shape the pizza bases.

   1.Take one dough ball and flatten it gently with your fingertips on a floured surface.

   2.Stretch or roll it into an 8-inch round, keeping the edges slightly thicker for a puffy crust.

   3.Transfer the shaped base onto a piece of parchment paper for easy handling.
10. 10
    bake · ~12 min

    Bake the pizza bases.

    1.Slide the shaped dough (on parchment) onto the preheated baking sheet.

    2.Bake for 10-12 minutes until the crust is golden and the bottom is lightly browned.

    3.Add your toppings halfway through baking or after par-baking the base for 5 minutes.

    TIPFor a crisper crust, par-bake the plain dough for 5 minutes, then add sauce and toppings before finishing.

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