Brick Oven Pizza Dough

Total Time: 1 hr 7 mins Preparation Time: 1 hr Cook Time: 7 mins

Ingredients

• 2 (1/4 ounce) envelopes active dry yeast
• 2 cups warm water (100 to 110 )
• 5 cups unbleached all-purpose flour, divided
• 1 cup stone ground whole wheat flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 1/2 teaspoons dried thyme
• 1/3 cup parmesan cheese (optional)
• 1/2 cup extra virgin olive oil
• 3 tablespoons extra virgin olive oil

Recipe

• 1 combine yeast and 2 cups warm water in a 2-cup liquid measuring cup, and let stand 5 minutes.
• 2 combine yeast mixture, 3 cups all-purpose flour, whole wheat flour, next 3 ingredients and, if desired, cheese in a large mixing bowl; add 1/2 cup olive oil. beat at low speed with an electric mixer until blended, stopping to scrape down sides as necessary. stir in enough remaining all-purpose flour (about 1/3 cups) to make a stiff dough. (dough will be smooth.).
• 3 place dough and 1 tablespoon oil in a large lightly greased bowl, turning to coat top. cover and let rise in a warm place, free from drafts, 45 minutes or until dough is doubled in bulk. punch dough down.
• 4 turn dough out onto a lightly floured surface, and knead 4 or 5 times. divide dough in half, and shape into balls. roll each ball into a 14-inch circle on a lightly floured surface. place one 14-inch circle onto a lightly floured pizza peel; brush with 1 tablespoon oil, and prick with a fork. add toppings to pizza dough.
• 5 place pizza gently on floor of brick oven. repeat procedure with remaining dough circle, and place on floor of brick oven.
• 6 bake each pizza at 500° for 5 to 7 minutes or until browned and bubbly.
• 7 note: to bake in a conventional oven, place dough on a lightly floured pizza stone or baking sheet, and bake at 475° for 10 to 12 minutes.
• 8 to freeze: divide risen dough in half before kneading, and wrap in plastic wrap. place in zip-top freezer bags; freeze up to 3 months. thaw overnight in refrigerator.