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Parve
Medium
1 Hour, 40 Minutes
Diets 
These crusts are versatile and really simple to make. You can make the dough a day or two in advance and keep it refrigerated in an airtight container until you want to use it. (If you do choose to refrigerate it, do so before you let it rise; upon removing it from the refrigerator, let it rise for two hours instead of one.) Have fun dressing it up for pizza (get the recipes for Pepper and Mushroom, Vegetable Eggplant, and Sardine Pizza Toppings) or use it as a focaccia or calzone dough. For another variation, try this simple pizza dough recipe by Estee Kafra.
3/4 cup warm water
1 envelope (or 2 and 1/4 teaspoons) active dry yeast
2 cups (or more) all purpose flour, such as Glicks
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons Bartenura Olive Oil
4 and 1/2 cups Shibolim White Whole Wheat Flour
1 and 3/4 teaspoons salt
1 teaspoon Gefen Instant Yeast
1/4 cup plus 1 tablespoon Bartenura Olive Oil
2 cups ice-cold water
several tablespoons chopped herbs, such as parsley and basil
cornmeal, for dusting
Pour warm water into a small bowl and stir in yeast. Let stand until yeast dissolves, about five minutes.
Place ingredients, in order of appearance, in the bowl of an electric mixer (this can also be done easily by hand). Mix until dough forms a sticky ball. Transfer to a lightly floured surface.
Knead dough until smooth, adding more flour by tablespoons if the dough is very sticky, for about one minute. Transfer to a bowl that is coated lightly with olive oil, turning dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm spot until double in volume, about one hour.
After the dough has risen, punch it down. Roll it out on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.
Bake in a pre-heated 375 degrees Fahrenheit oven for about 20 to 30 minutes, until the cheese bubbles and turns slightly brown around the edges. This crust is versatile and really simple to make.You can make it a day ahead.
Yields 2 pies
Place the flour, salt and yeast in the bowl of an electric mixer. Add olive oil and water and stir by hand to combine. Then, using the dough hook, mix for five minutes on medium–high speed. Add herbs and mix until combined.
Cut dough into four pieces and coat them lightly with olive oil. Place each into a Ziploc bag and refrigerate overnight. (If you want to use dough right away, cover and leave in a warm place to rise for 45 minutes.)
Take dough out of refrigerator and let rise for two hours. Punch down, then roll out each piece on a floured surface. Transfer to greased pizza pans. Top with pizza sauce and grated cheese, as well as the toppings of your choice.
When ready to use, preheat oven to 450 degrees Fahrenheit.
Yields 4 pies
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Why by whole wheat you add the yeast first in dry ingredients as white flour put yeast in water first?
so easy and fluffy. I use regular oil instead of olive oil and it’s fine
So fluffy and tasty! I made the white flour pizza dough and it came out really delicious. The dough was very fluffy and easy to work with. Will definitely make it again!
We are so happy you enjoyed the recipe and the dough came out nice and fluffy!