3 Flour + Flax Rustic Pizza Dough

It’s not delivery…it’s super easy homemade pizza dough. And it’s darn good.

The first pizza dough I ever made came from my most beat up cookbook, Frank Stitt’s Bottega Favorita. It’s covered in sticky stuff and stains, which means I use it. A lot.

This recipe is a much evolved, healthier version of the classic that keeps the wait at the Bottega Cafe more than an hour on most nights. I made the hearty addition of whole grains and flax. This comes together quickly. Mix, knead, roll, top and enjoy.

3 Flour + Flax Rustic Pizza Dough

Showcasing Vore’s plate. His toppings include mozzarella, goat cheese, portobello, olives and prosciutto

1 cup warm water

1 heaping tablespoon honey

1 heaping tablespoon dry active yeast

1 cup (4 1/2 ounces) all purpose flour

1 cup (4 1/2 ounces) whole wheat pastry flour

1 cup (4 1/2 ounces) whole wheat flour

2 tablespoons flax

2 teaspoons Kosher salt

1/4 cup olive oil

*In a small bowl, combine the water and honey, stirring well until combined. Add the yeast and allow it to sit for 10 minutes until bubbly.

*Combine the flours, salt and flax in the bowl of a stand mixer.

*Using the dough hook attachment, begin stirring the flour. Add in the yeast mixture, then a slow stream of the oil. Mix on a low speed for 5 minutes.

*Remove the dough. It will be just a touch sticky. Cover the dough loosely with plastic wrap and let it sit for 30 minutes.

*Break off the portion you’d like to use (half makes a grande pizza) and roll it to the shape you’d like. Top it your way, then bake for 7-8 minutes on a pre-heated pizza stone at 500 degrees.

Two side notes:  1. The dough makes great flat breads too. We’ve grilled them before. Delish!

2. Thanks to Stephanie who posted her dough recipe last week and gave me the idea to get my recipe in writing. Thanks for sharing good stuff!