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All-Purpose Pizza Dough
This classic homemade pizza dough recipe is one to keep in your back pocket. Your stand mixer will do the heavy lifting here, while an overnight rest in the refrigerator will allow the dough to develop flavor and texture—and let you skip the usual hand-kneading. Using a small amount of whole wheat flour gives the yeast character and texture, leading to a dough with greater personality. All of the ingredients should be room temperature before mixing, including the water. Using tepid water slows the rising of the dough (warm water would cause it to ferment too quickly), giving it more time to develop. The resulting pizza crust has an airy lift and tons of crispy, chewy character and blisters beautifully in a hot oven.
  • 2 tsp. honey
  • ½ tsp. active dry yeast
  • ⅔ cup whole wheat flour
  • 6 cups Italian 00 flour or bread flour, divided
  • 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt
  • Extra-virgin olive oil (for pan)
Note: Ingredients may have been altered from the original.
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