Pizza Dough

Adapted from David Lebovitz

  • 2 tsp. active dry yeast
  • 1/2 c. warm water
  • pinch of sugar
  • 3 c., plus 1/4 c. unbleached all-purpose flour
  • 1/4 c. whole wheat flour
  • 1 tsp. salt
  • 1/4 c. Picual, Barnea or other Extra Virgin Olive Oil
  • 3/4 c. cold water

Make the starter by mixing together the yeast, 1/2 c. warm water, sugar, 1/4 c. all-purpose flour, and 1/4 c. whole wheat flour in the bowl of a stand mixer (or just a large bowl, if mixing by hand). Let stand 30 minutes, undisturbed, until foamy.

Add the remaining ingredients to the bowl and knead, using the dough hook attachment (or by hand), for 5 minutes, or until a smooth, yet slightly sticky ball forms. Add a bit more flour, if necessary.

Lightly grease a large bowl and put the ball of dough into the bowl, then flip it over, so that the greased side is facing up. Cover the bowl with a clean kitchen towel or plastic wrap and set in a warm, draft free place, until doubled in size, 1 1/2 to 2 hours.

Once dough has risen:

Preheat oven to 475 F. Sprinkle cornmeal (or line with parchment paper) an 11 x 17-inch baking sheet. Roll the dough on a lightly floured counter top (don't over work the dough, or it will get tough and grouchy) until it approximately fits the baking sheet.  Lift the dough, stretching it a bit, and place it on the baking sheet, gently fitting it to the edges of the sheet.

Drizzle the dough with garlic olive oil and then spread a thin layer of the oven roasted tomatoes, or pizza sauce, on top. Top with your favorite pizza toppings.

Bake for 15-20 minutes, depending on your oven. Let rest for 5 minutes, slice and enjoy!

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil