To make this pizza dough much easier than the original, I used my stand mixer. My adaptation, however, is still fairly close to the original. The big difference is my addition of whole wheat flour in place of some of the white.
2 1/4 teaspoons active dry yeast
2 cups warm water
4 cups bread flour, divided, plus extra as needed
1 1/2 cups whole wheat flour, divided
2 t sea salt
cornmeal for sprinkling
In a large bowl dissolve yeast in warm water; let stand for 5 minutes. Stir in 2 cups bread flour, 1 cup whole wheat and the salt; stir til smooth. Stir in remaining flour; continue stirring til dough comes away from the side of the bowl.
Turn dough out onto a lightly floured surface; knead 10 times. Finish kneading normally til dough is smooth and elastic, about 10 minutes.
Shape dough into a ball and transfer to a bowl sprayed with cooking spray (or use oil), turning to coat. Cover with plastic wrap, and let rise in a warm place for 3 hours.
Place a pizza stone on bottom rack of electric oven. Preheat oven to 450°.
Meanwhile, drop dough out of the bowl onto your floured surface, and cut into 4 pieces. Shape each piece into balls. Dust with flour and cover with plastic wrap. Let rest, 20-30 minutes, or til almost double.
Stretch dough into a 12" round. Transfer dough to cornmeal covered parchment or the back of a baking sheet.
Top as desired.
Heat oven to broil. Broil til bubbles begin to form in crust, about 4 minutes. Reduce temperature to 450°, and bake til crust is crisp and golden brown, about 8 minutes more.
Slice and serve.
Adapted from Martha Stewart's magazine
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