For a chewy but crisp crust, bread flour is a must. If you prefer a crisp crust, use all purpose flour. In either case, you may substitute in 1/2 cup whole wheat flour. The dough may be refrigerated up to 16 hours before the gluten wil loose it’s strength. Let the refrigerated dough come to room temperature before proceeding.
1 cup bread flour ( about 5 1/2 ounces)
3/4 tsp yeast
1/2 tsp salt
1 1/2 tsp olive oil
7 Tbsp warm water (110°)
1. Place the flour, yeast, and salt in a food processor. With the machine running on low, drizzle in the oil, then the warm water, a Tbsp at a time. Add only enough water to make a sticky ball that clears the sides of the bowl.
2. On a lightly floured surface, form the dough into a tight ball, then transfer to a large, lightly oiled bowl. Turn the ball of dough to oil the top, then cover tightly with plastic wrap and then a tea towel.
3. Let rise at room temperature until doubled in size, 1 to 1 1/2 hours.
Yield: 1 12″ pizza crust or 2 calzones