Makes 4 8′ x 10″ pizzas thin crust pizzas
What you need:
1/3 c whole wheat bread flour
3 2/3 c all-purpose flour
2 c whole wheat bread flour and 2 c all-purpose flour
1/4 tsp yeast
1/4 tsp sugar
2 tblsp olive oil
1 1/4 tsp salt
1 1/2-1 3/4 c warm water (baby bottle temp or long enough that your finger can stand being in the water for five seconds)
How to do it:
Combine all the ingredients together and cover with cling wrap or tie a plastic bag around it and place in oven (oven is off) for 18 hours. Your dough should be sticky but not wet. Start with 1 1/2 c warm water and if the dough is dry add another 1/4 a cup. If the dough becomes too wet though, just start over. I added 2 c water once because I thought my dough looked too dry and when I came back to check it after it rose, it was so wet that I could hardly handle it. I ended up having to add another 2 c of flour! It was a disaster.
When you check the dough, it should have wholes in it and look kind of creamy and a little bit like cellulite.
Turn your dough onto a lightly floured surface. It will be verrrry sticky and too difficult to handle. Sprinkle some flour on the top as well and press the dough into a rectangular shape. Take a knife with a flat blade and divide the dough into four equal pieces.
Grab one of the pieces, holding it with both hands on either side. If it feels sticky, dust it with some more flour so that you can handle the dough easily. Tuck the edges underneath so that they meet in the center and until your piece gradually becomes a ball (you will have to do this several times till it takes on a ball shape). Leave to sit for 15 minutes. Store in the fridge for a few days or freeze the balls. If you do put them in the freezer, they will need to rest for about 30 minutes before you use them.
Note**When you are rolling out the dough for the pizza, if you notice the dough is bouncing back to its original shape and doesn’t want to roll out, let it rest for an additional 10-15 minutes and it will become easier to work with.