You can make this dough entirely with all-purpose flour, but using part durum flour produces a more satisfyingly chewy crust. Look for durum flour at natural foods stores and online (opposite page). Although many yeast-dough recipes call for proofing the yeast first, Brian doesn’t bother, and the dough never fails to rise.

　　

Ingredients

makes enough dough for four 8-inch pizzas

　　1 1/4 cups unbleached all-purpose flour, plus more for kneading

　　1 cup durum flour

　　1 teaspoon active dry yeast

　　1 teaspoon kosher salt

　　1 1/2 teaspoons extra-virgin olive oil

　　1 cup cool water (about 75°F), or more as needed

　　

Step 1

In a medium bowl, combine the all-purpose and durum flours, yeast, salt, and olive oil. Add the water and mix by hand with a wooden spoon or a dough scraper until the dough adheres and forms a ball. Transfer from the bowl to a lightly floured work surface and finish kneading by hand, using as little additional flour as possible, until the dough is smooth and elastic, about 5 minutes. Place in a lightly oiled bowl and cover with plastic wrap. Set aside in a warm place and allow to rise until doubled in volume, 1 1/2 to 2 hours.

　　

Step 2

Punch the dough down and divide it into 4 equal pieces. Shape into balls and set on a floured baking sheet. Dust the tops with flour and cover the tray with plastic wrap. Let rest at room temperature for 30 minutes. Proceed with your chosen recipe.

　　The Cakebread Cellars American Harvest Cookbook