My Go-To Pizza Crust

Adapted from Peter Reinhart’s American Pie

2 1/4 cups unbleached bread flour
2 1/4 cups freshly-ground whole wheat flour
1 3/4 teaspoons salt
1 teaspoon SAF instant yeast
1/4 cup extra-virgin olive oil
1 3/4 cups water (approximately)

Additional olive oil for pizza crust balls

Dump everything EXCEPT THE WATER into the mixer. Turn on the mixer and slowly add the water, adding just enough for the dough to come together, and then a FEW droplets more. You want the dough to be wettish, but not too wet. Let rise in a warm place, covered, until doubled. Divide into 8 balls and oil each one then wrap in plastic wrap or put into ziploc bag. Or, if you want it topping-ready, stretch/roll each one (you’ll have to let them rest every now and then so they’re not too springy) and wrap, layered with plastic.

Working on a gluten-free pizza crust…. will post, hopefully soon.