50/50 Pizza Dough (3 Large Pizzas)

Makes: 3 large pizzas

Ingredients:
600 g total flour
300 g white bread flour
300 g whole wheat flour
390 g water (65% hydration)
12 g salt (about 2 tsp)
6 g instant dry yeast (about 1½ tsp) or 9 g active dry yeast
15 g olive oil (about 1 tbsp)
7 g sugar

1. Mix dry ingredients: combine both flours, yeast, salt, and sugar in a large bowl.

2. Add liquids: add water and olive oil, then mix until a rough dough forms.

3. Knead: by hand for 10–12 minutes until smooth and slightly tacky.

4. First rise: cover and let rise for 1½–2 hours, or about 40 minutes if you are short on time, until doubled.

5. Divide: split into 3 dough balls (about 335 g each), then stretch to your desired thickness and size.

6. Second rise: rest for 30–45 minutes at room temperature.

7. Bake: bake at 260–300°C / 500–575°F for 6–10 minutes, depending on your oven.