- 11/2 cups warm water
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 2 teaspoons kosher salt
- 1 tablespoon olive oil, plus more for drizzling
- sprinkle of cornmeal
In the bowl of a stand mixer with the hook attachment, combine the warm water, yeast and sugar. Let it sit for about 5 minutes.
In a separate bowl, measure out the flours and salt and set aside. Once the yeast is proofed, add to the mixing bowl, along with the olive oil. Start to mix on low speed. Once the flour is mostly combined and it doesn’t seem like it will make a mess, turn the speed up to medium/medium high until the dough starts to form into a ball, this may take a few minutes.
Once the dough is coming together, remove it from the mixer and knead by hand for 1-2 minutes until to starts to look smooth.
Place dough in bowl drizzled with olive oil. Cover and let is rise for an hour, until doubled in size. Make ahead option: You can cover it with plastic wrap and place it in the refrigerator for 24-48 hours and it will slowly rise and double in size. Take it out and let it come up to room temperature to roll out.
Preheat your oven to 425ºF. If you’re using a pizza stone, place it in the oven to warm up as the oven preheats. If you’re using a sheet pan, no need to preheat it.
Sprinkle the counter with corn meal to help prevent the dough from sticking and to create a crispier crust. Roll out the dough until it’s about 1/4 inch thick. Turn it between rolls to make it a circle shape.
Sprinkle corn meal on your pre-heated pizza stone or sheet pan. Place your rolled out dough on the stone or pan, drizzle with a little of olive oil, this helps the crust from becoming soggy from the toppings.
Add desired toppings. For the pizza here, I sprinkled on about 1 cup of mixed Italian cheeses, sliced prosciutto, a few dollops of ricotta cheese and sliced Kalamata olives, then once it was out of the oven I topped it with some arugula – it was delicious.
Bake for 10-12 minutes.