Roberta's Pizza Dough

by New York Times Cooking



  1. Add flours and salt to a large mixing bowl.
  2. In a smaller mixing bowl mix together water, yeast, and oil. Pour into flour mixture.
  3. Knead for 3 minutes, or until combined. Let rest 15 minutes.
  4. Knead 3 more minutes. Cut into 2 even balls.
  5. Place on heavily floured surface, cover with dampened cloth, and let rise 3 to 4 hours or longer (or 8-24 hours in the fridge). If refrigerated, remove 30-45 mins before baking.
  6. Place each ball on a heavily floured surface and use fingers to stretch to shape. Top and bake as desired.