Ferment: Pizza Dough

Bread and dough for it are a ferment. It uses yeast. It is also a recipe. Whatever, these are my classifications and I’ll do what I want.

Since I’ve changed my diet and reduced carbs (not because I hate them but because my pancreas hates them, sigh) pizza is something I have very infrequently. And I love it, so so much. I’ve been on the lookout for a recipe that is easy to handle, can be ready in an hour, but also lasts a day or so in the fridge. You see, I make my pizza in a small cast-iron skillet in a toaster oven all summer long. This recipe is adapted from the Giada DeLaurentis recipe here. I’ve altered it to use bulk active dry yeast and to be part whole wheat. Keep some water and flour available in case the dough is too sticky or dry.


  • 1.5c all purpose flour- white
  • 1/2 c whole wheat flour
  • 2.25 tsp active dry yeast or one packet
  • 1tsp sugar
  • 3/4 c warm water
  • 3/4 tsp salt
  • 3 tbsp olive oil

Proof yeast in warm water.

Mix dry ingredients in a stand mixer with a dough hook.

Add olive oil and proofed yeast. Mix until dough starts to come together. Once it looks shaggy, shut the mixer off and press and feel the dough a bit, it will be wet, there will be dry bits on the bottom, press the dough into these, turn the mixer back on. Knead. Eventually, the dough will come together and look like a ball of dough. grab the dough and fold it over onto itself to form a nice ball.

Oil a bowl, and drop the dough in. Cover and let rest in a warm place for an hour. It will have doubled in size. Punch it down. Cut into half or quarters. For personal pizzas, I use 1/4 of the ball. If I’m making for both my wife and me, I use half.

If you want to make it in a cast-iron pan, follow Claire’s instructions here. The only change I make in her instructions is to get my pan screaming hot on the range. It is faster and works just as well as using the oven, but is about 100% faster.

This dough makes a chewy crispy crust with or without the skillet, and is really easy.

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