This is our favorite pizza dough so far. We’ve been making it on a 9 in round pizza pan (has holes in the bottom), but as soon as I get a pizza peel, we will try it out with our pizza stone. This is half of the original recipe (but all I can make in my food processor at one time), and it makes two thin 9 inch pizzas. If I want to make enough dough for 4 pizzas, I make two batches and knead them together before putting the dough in the oiled bowl. I have substituted 1 c whole wheat flour for 1 c of all purpose flour with good results.
1 1/8 tsp yeast
1 c warm water (105-110 degrees)
2 1/2 – 2 3/4 c all-purpose flour, divided, plus more for dusting
3/4 tsp sea salt
1) Dissolve yeast in warm water in small bowl; let sit for 5 minutes.
2) Combine yeast mixture, 1 1/2 c flour and salt in the food processor; mix until smooth.
3) Add additional 1 c flour. Continue adding flour, 1 T at a time up to 1/4 c, until dough comes together but is still sticky. Process for an additional 1-2 minutes.
4) Turn dough out onto lightly floured surface and knead with lightly floured hands for a minute or two.
5) Shape dough into a ball and transfer to a lightly oiled bowl.
6) Turn the dough to coat with oil and loosely cover.
7) Let rise until doubled in volume (about 1 1/2 hours).
8) Punch down dough; re-form ball in bowl.
9) Cover; refrigerate overnight.
10) Preheat oven to 500 degrees; divide dough into two pieces.
11) Read Martha Stewart’s directions for stretching out the dough.
12) Place dough on pizza pan; mist with olive oil.
13) Lightly spread sauce over the dough leaving a 1 in border.
14) Top sparingly with cheese and toppings.
15) Bake for 10-15 mins.