To make 12 ounces of dough or 1 large thin crust pizza
3/4 cup whole-wheat flour
3/4 cup unbleached white flour (next time I am going to try it with all whole wheat flour)
1 pkg quick-rising yeast
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 - 1/3 cup of hot water
2 teaspoons extra-virgin olive oil
- Combine the flours, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
- Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
- While dough is resting, get all your toppings ready and waiting!
- Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven (and stone) to 500°F or highest setting. When preheated, roll out on stone and top the pizza quickly (as it will be very hot) and bake the pizza until the bottom is crisp and golden, 10 to 12 minutes. Serve immediately.