Leisurely Pizza Dough

I routinely use whole-wheat flour for a third or a half of the flour, to make a heartier pizza. You can go further, but I wouldn’t advise you to exceed two-thirds (125 grams) in these recipes, or the pizza will get too coarse and crisp.

• Pour ½ cup warm water into a large mixing bowl, sprinkle the yeast over the water, and let it stand for 5 minutes. Add the flour, then salt, and mix with a wooden spoon until a rough, craggy mass forms. Turn dough and any loose bits out onto lightly floured counter, and knead for 5 minutes, or until a smooth, elastic dough forms.
• Pour warm water into the bowl of your electric mixer, sprinkle the yeast over the water, and let it stand for 5 minutes. Add the flour, then salt, and mix with your dough hook at a moderate speed until the mixture starts to form a craggy mass. Reduce the speed to low and mix for 5 minutes, letting the hook knead the mass into a smooth, elastic dough. Remove dough and wipe out bowl.
• Coat inside of mixing bowl with olive oil, place dough back in bowl, and cover with plastic wrap. Place in refrigerator for 8 hours or overnight. When you’re ready to use it, remove it from the fridge, let it come back to room temperature, and finish doubling in a warm spot.
• Once the dough has finished doubling, turn it out onto a floured counter (if you want to roll it out), pizza peel, or prepared baking sheet, and let your recipe take it from here.