153gramsplus 2 Tbsp. of all-purpose flour(1 cup + 2 Tbsp)
1cuplukewarm water(95º to 105º)
¾tspactive dry yeast
1tspextra-virgin olive oil
In a large mixing bowl, combine flours and salt.
In a small bowl, sprinkle yeast over lukewarm water and olive oil. Wait 2-3 minutes, then pour it into flour mixture. Stir ingredients together, then knead with your hands or a stand mixer with dough hook, for 3 minutes. Let the mixture rest for 15 minutes.
Knead rested dough by hand or in stand mixer for 3 minutes. Cut into 1 large, 2 small, or 4 mini (kid's size) equal pieces and shape each into a ball.
Place on a heavily floured surface, cover with dampened cloth or plastic wrap. Let rise until doubled for 2 to 3 hours at room temperature, or 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a lightly floured surface and use your fingers to stretch it gently, then your hands to shape it into rounds or squares. Top with your favorite toppings, and bake at 425 degrees for 12-15 minutes individual pizzas and 20 minutes or so for a full-size.