Part whole wheat pizza crust

Makes 3 8 oz. servings (each makes a small 10" pizza)

• 10.0 oz. bread flour
• 3.5 oz. whole wheat flour
• 0.3 oz. salt
• 0.1 oz. instant yeast (1 tsp.)
• 1.3 oz. olive oil
• 9.0 oz. cold water (refrigerator temperature, 40°F)

Combine the flour, salt, and yeast in the bowl of the mixer.

Add the olive oil and water and mix with the paddle attachment until a ball of dough forms. Switch to the dough hook and knead for 5 minutes. Adjust the flour so a good ball of dough forms.

Sprinkle some flour on the counter and transfer the ball from the mixer to the counter top. Scale to three 8.0 oz. servings. Form the dough into three balls.

Lightly oil a plate and places dough balls on the plate. Spritz with oil, cover with plastic wrap, and let the dough retard in the refrigerator overnight.

The next day, take the dough from the refrigerator 2 hours before you want to cook your pizza.

Flour the counter and place the dough ball on the counter. Form into a flat disk about 5 inches in diameter and 1/2" thick. Dust with flour, give a light spray of oil. Gently form or toss to make a finished pizza crust, about 10" in diameter.

The balls of pizza dough can be frozen. Let defrost in the refrigerator the night before you want to make pizza and use as you would refrigerated dough.