-
1
Dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes.
-
2
Beat in the egg and the olive oil.
-
3
Combine the flours and salt, and stir into the yeast mixture.
-
4
You can use a bowl and wooden spoon for this, or a mixer combine the ingredients using the paddle.
-
5
Work the dough until it comes together in a coherent mass, adding flour as necessary.
-
6
Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth do not overwork it.
-
7
Shape into a ball.
-
8
Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
-
9
Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this weeks recipes).
-
10
Shape each piece into a ball without kneading it.
-
11
Cover the dough loosely with plastic wrap, and let rest for five minutes.
-
12
Then roll out into thin rounds, as directed in each recipe, and line pans.
-
13
If not using right away, freeze the dough to prevent it from rising and becoming too bready.
-
14
The dough can be transferred directly from the freezer to the oven.
