Pizza Dough With Yeast

1. 1

   Combine flours, salt and yeast in the bowl of a stand mixer.

2. 2

   Add 2 cups of room temperature water, then mix on low speed using dough hook until dough binds, about 1 minute, adding more water as necessary.

3. 3

   Let rest for 5 minutes.

4. 4

   Knead on second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and forms a smooth ball.

5. 5

   Turn out onto a floured surface, knead and form into a ball, then let rest in a bowl for 3 to 4 hours.

6. 6

   Cut dough into 4 8-ounce pieces.

7. 7

   (Or divide into 5 6-ounce pieces for smaller pizzas.)

8. 8

   Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball.

9. 9

   Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, then cover with a lid.

10. 10

    Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.