Pizza Dough

1. 1

   Whisk 1 cup warm water and yeast in small bowl; let stand until yeast dissolves, about 5 minutes.

2. 2

   Using on/off turns, mix both flours, wheat gluten, and coarse salt in processor.

3. 3

   Whisk 2 tablespoons oil into yeast mixture.

4. 4

   With machine running, gradually add yeast mixture through feed tube of processor.

5. 5

   Process until dough forms ball, adding more warm water by teaspoonfuls if dry, about 1 minute.

6. 6

   Transfer dough to floured work surface; knead until dough comes together.

7. 7

   Brush large bowl with 1 tablespoon oil.

8. 8

   Place dough in bowl; turn to coat.

9. 9

   Cover bowl with kitchen towel.

10. 10

    Let rise in warm draft-free area until doubled in size, 1 1/2 to 2 hours.

11. 11

    Punch dough down.

12. 12

    Divide in half; form into 2 balls.

13. 13

    DO AHEAD: Place each ball in separate resealable plastic bag.

14. 14

    Chill up to 4 days or freeze up to 1 month.

15. 15

    Let chilled dough stand 1 hour or frozen dough stand 4 hours at room temperature before rolling.

* Per serving · 4 servings · Values may vary.

No additional tips available.