Pizza Crust
Ingredients
1 tablespoon active dry yeast
2 teaspoons white sugar
1¼ cups warm water (110°F)
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon kosher salt
Neutral oil, as needed
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Instructions
Dissolve yeast and sugar in warm water; let foam, about 3 minutes.
Using Hand Blender, combine flours and salt in a large bowl. Add yeast mixture and blend on low speed until a shaggy dough forms.
Transfer to a lightly floured surface; knead 2–3 minutes until smooth and elastic.
Lightly oil a large bowl, place dough inside, and turn to coat. Cover with plastic wrap.
Let rise in a warm place until doubled in size, about 2 hours, or refrigerate overnight. (If refrigerated, bring to room temperature before shaping.)
Punch down dough, then shape as desired for pizza.
Chef's Tips
Wrap dough tightly in plastic wrap and freeze up to 1 month. Thaw overnight in refrigerator, then bring to room temperature before using.
