You can make this dough entirely with all-purpose flour, but using part durum flour produces a more satisfyingly chewy crust. Look for durum flour at natural foods stores and online (opposite page). Although many yeast-dough recipes call for proofing the yeast first, Brian doesn’t bother, and the dough never fails to rise.
Recipe information
Yield
makes enough dough for four 8-inch pizzas
Ingredients
Preparation
Step 1
In a medium bowl, combine the all-purpose and durum flours, yeast, salt, and olive oil. Add the water and mix by hand with a wooden spoon or a dough scraper until the dough adheres and forms a ball. Transfer from the bowl to a lightly floured work surface and finish kneading by hand, using as little additional flour as possible, until the dough is smooth and elastic, about 5 minutes. Place in a lightly oiled bowl and cover with plastic wrap. Set aside in a warm place and allow to rise until doubled in volume, 1 1/2 to 2 hours.
Step 2
Punch the dough down and divide it into 4 equal pieces. Shape into balls and set on a floured baking sheet. Dust the tops with flour and cover the tray with plastic wrap. Let rest at room temperature for 30 minutes. Proceed with your chosen recipe.
