This recipe comes from Grilled Pizzas & Piadinas by Craig W. Priebe with Dianne Jacob, and not only is it delicious, but you can make it up to 3 days before you want to make your pizza. This makes two 12 – 16” pizzas, an interesting one for my husband and myself, and a cheese pizza for my less adventurous kids.
- 1 1/2 cups warm water
- 4 1/2 tsp yeast
- 1 tsp sugar
- 3 cups unbleached white flour
- 1/2 cup whole wheat flour
- 2 tsp kosher salt
- 4 TBS cornmeal, plus extra for the pizza peel
- 4 TBS olive oil, plus extra for the bowl
Makes two 12 – 16” pizzas.
In a large bowl combine the warm water and yeast; wait a few minutes for the yeast to activate (it will get bubbly/foamy).
Add the remaining ingredients, stir well to combine, then knead on a floured surface for 8 – 10 minutes (or, if you have a standing mixer, change to the dough hook and let it knead for you).
Oil a clean bowl, turn the dough into it and roll the dough around to coat it with the oil, cover with plastic wrap and let it rise until doubled, about an hour. Refrigerate for at least a few hours and up to three days.