- Stand Mixer with dough hook
- 1/4 oz yeast fast-action, dried
- 1/4 tsp date sugar
- 2 cup flour whole meal
- 3 tbsp olive oil extra virgin, divided
- 1/2 tsp salt
- 1 cup water warm
- In the bowl of your stand mixer fitted with a hook attachment, combine the sugar, yeast, and warm water. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast.
- Add in 2 tbsp olive oil, and salt then mix with the dough hook on low speed for 30 seconds. Add whole meal flour and mix with the dough hook on low speed until dough starts to come together. Continue to mix for 5 minutes with your dough hook on low-medium speed. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep mixing.
- Shape the dough into a ball and place in a large oven safe bowl that has been coated lightly with remaining olive oil. Turn it over to coat all sides then cover tightly with plastic wrap and allow to rise in a warm environment.
- For the warm environment, heat up your oven to 200F. Then, turn the oven off and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap warmish air inside with the rising dough.
- Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. Punch the dough down to release the air.
- Cut the dough into two then roll each half into a ball and let rest in two separate bowls lightly covered with plastic wrap for at least 20 minutes. You may freeze one of the dough balls at this point to use at a later time.
Use your dough for all kinds of dishes not just pizza.