Simple Pizza Dough
Makes two thin crust pizzas
In a stand mixer fitted with the dough hook, dissolve yeast and agave in water. Set aside for several minutes until the mixture looks foamy.
- 1 tbsp Active dry yeast
- 1/2 tsp Agave
- 1/2 tsp dried Basil
- 1/2 tsp Sea Salt
- 2 cups White Bread Flour
- 1 cup warm Water
- 1/2 cup Whole Wheat Flour
- 1 tbsp Extra Virgin Olive oil
- 3/4 tsp Garlic powder
- In a stand mixer fitted with the dough hook, dissolve yeast and agave in water. Set aside for several minutes until the mixture looks foamy.
- Add flours, oil, salt, basil and garlic powder and mix on low for 5 minutes.
- Place dough in a large oiled bowl, and turn it around once so that the top gets nice and oiled too. Cover tightly with plastic wrap and place in a warm place for 1 hour, until the dough has doubled in size.
- Punch dough down and divide in half. If not using both right away, freeze one half in a ziplock freezer bag. Cover the half you are using in plastic wrap and place in fridge until you are ready to make some pizza.