Christmas Eve's Eve Pizza

Christmas Eve's Eve Pizza

Dough

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While the yeast is feeding (1 1/2 cups hot water; 1 package active dry yeast; 1 teaspoon white sugar), whisk together dry ingredients in your stand mixer bowl (2 cups all-purpose flour; 1 1/4 cups whole wheat flour; 1 teaspoon table salt). Add 1 tablespoon extra virgin olive oil and fed yeast to stand mixer bowl. With dough hook, mix on low for 5 minutes (until the dough huddles around the hook—if the dough looks wet, add in more flour, a tablespoon at a time).

Pull the dough from the hook. Thwack and wack, roll and fold...In a word, knead. A few minutes more should do (avoid adding flour—if you muscle it enough, the dough will surrender).

Divide dough in two. Store in airtight container (large enough to allow room for growth) with a light coating of extra virgin olive oil in refrigerator (keeps for about 5 days).

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Lunch

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Pizza (red sauce/mozzarella/diced red onion)