Things You'll Need
Instructions
1Sift equal parts of whole-wheat flour and unbleached all-purpose flour into a mixing bowl. You need 1/2 cup each of whole-wheat and all-purpose flour to make one 12-inch pizza.
2
Mix the flours until combined, using a balloon whisk.
3
Add 1/4 cup of warm water and 1 tablespoon of olive oil to a separate mixing bowl for every 1 cup of combined flour. Squeeze the juice from half a lemon into the bowl.
4
Sprinkle 1/2 teaspoon of baking soda and a pinch of salt over the wet ingredients for every 1 cup of combined flour used.
5
Whisk the wet ingredients until the oil disperses into little globules. Pour the wet ingredients into the flour, a little at a time, while stirring with a spoon.
6
Stir the flour and wet ingredients together until the dough comes together and starts to pull away from the sides of the mixing bowl. The dough should bind together but not feel sticky. If you see you need to add more water for the dough to stick together, add it 1/2 teaspoon at a time.
7
Turn the dough out onto a floured work surface. Shape the dough into a flat, round disk about 1/2-inch thick.
8
Cover the dough with a moist towel and let the gluten relax for 15 minutes. Heat the oven to 425 degrees Fahrenheit while the dough rests if you want to bake the pizza now. If you want to reserve the dough, wrap it in plastic film, store it in the refrigerator and bake it within 24 hours for best results.
9
Place the dough on an oiled piece of parchment paper. Lay another piece of oiled parchment paper oiled-side down on top of the dough.
10
Roll the pizza dough until it is thin and even by placing the rolling pin in the center and rolling outward 3 or 4 times, rotating the dough a quarter turn clockwise, then rolling outward again. Continue rolling and rotating the pizza dough until it's 1/8-inch thick.
11
Place the dough on an oiled 12-inch round pizza pan or an oiled cookie sheet. Add a thin layer of sauce and toppings as desired. Keep the sauce about 1/8 inch from the edges of the dough.
12
Bake the pizza until the cheese browns and the edges crisp, about 10 minutes.