This is my favorite quick pizza dough recipe. (When I’m looking for maximum flavor, I make Jim Lahey’s No-Knead Pizza dough, substituting with half whole wheat flour — or not.) Beyond pizza, I also use the dough to make calzones, like these stellar Spiced Lentil, Sweet Potato & Kale Whole Wheat Pockets. It’s fast and forgiving and pretty much foolproof.
Yield: 2 balls dough (for two 10-inch pizzas)
1 cup warm water
2 teaspoons yeast
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons salt
3 tablespoons olive oil, divided
Sprinkle the yeast over the warm water and let sit for a couple minutes to dissolve. In the bowl of a stand mixer fitted with a dough hook, combine the flours and salt. With the mixer on low speed, slowly add the yeast mixture and 2 tablespoons of olive oil. Mix until the dough forms a slightly sticky ball, adding additional water or flour as needed. (If making by hand, mix with a spoon or your hand until the dough forms.) Knead for 8-10 minutes in the stand mixer or by hand on a well-floured cutting board, until dough is smooth and elastic.
Oil a large bowl with the remaining tablespoon of olive oil. Place dough in bowl and cover with plastic wrap. Let rise for 1-2 hours on the counter or 6-8 hours in the refrigerator. (I usually let mine rise on the counter, then pop it in the refrigerator until I'm ready to use it.) Divide into two balls. Roll, top and bake as desired.
• Once divided, you can wrap and refrigerate the dough for up to 2 days, or freeze for up to 3 months. Thaw in the refrigerator.
Adapted from How To Cook Everything Vegetarian by Mark Bittman