This pizza dough came about after a bit of trial and error. Olive oil lends a softness to the dough while the Maine Grains red fife flour gives it a light, rustic flavor. The result is a thick dough that’s easy for little hands to manipulate.
Makes
2 16-inch pizzasIngredients
- 2 ¼ teaspoons one 7 g packet active dry yeast
- 6 cups King Arthur all-purpose flour
- 1 cup Maine Grains red fife flour
- 1 ½ tablespoons sea salt
- 2 tablespoons olive oil
Instructions
- Pour 3 cups warm water (around 100°) into a large mixing bowl. Add yeast, stir gently, and let the mixture sit for 2 minutes as the yeast bubbles up. Add flours, salt, and olive oil. Use your hands to mix the ingredients together until a dough forms.
- Transfer dough to a clean countertop and knead for 3–4 minutes until it has a smooth, pliable texture. Alternatively, with a stand mixer, mix for 1 minute on medium speed with the dough hook attachment to combine the dough, then mix for another 3–4 minutes to knead it.
- Place the dough in a lightly oiled bowl that’s large enough to allow the dough to double in size without overflowing. Cover and let the dough sit in a warm spot (around 70°) to rise for 2 hours.
- When the dough has doubled in size, turn it out of the bowl onto a lightly floured countertop and divide it into 2 equal pieces. Form each piece of dough into a small, tight ball. Sprinkle each ball of dough lightly with flour and cover with a towel. Let the dough sit for 30 minutes before rolling it out.
