Making the Dough

• Combine yeast, hot water and oil in the bowl of your kitchen aid mixer.
• Let the wet yeast mix stand 5-10 minutes to proof. If bubbles form, the yeast is good. Proceed to next step. If bubble don't form, the yeast is no good. Discard your wet mix and start over with fresh yeast.
• While you are waiting for your yeast to proof, you can mix all of the dry ingredients (flours, sugar, salt, garlic powder and basil) together in a separate bowl.
• Now you are ready to incorporate your flour mix into your wet mix. Attach the dough hook to your kitchen aide mixer.
• Slowly add your flour mix to the kitchen aide bowl, mixing on low to medium speeds, 1/2 cup of flour mix at a time.
• Eventually, as you continue to add and mix the flour into the wet ingredients, the dough will begin pulling away from the sides. Continue kneading with the mixer for another 2 minutes.
• Then remove the dough from the mixer with a rubber spatula, letting it spill onto a lightly floured board. The dough will be sticky.
• Using floured hands, begin to knead the dough until a soft dough ball has formed. About 3-5 minutes. Add more flour to your board if needed, but please don't overdo it.
• Place the dough in a lightly oiled container and seal it with a lid. Let sit at room temperature for 1 hour.
• After the hour is up, split the dough in half. Shape the halves into 2 separate dough balls.
• Place the dough balls in 2 separate lightly oiled containers. Seal with lid and place in the refrigerator for 1 to 2 days. This is where the dough develops all of the flavor.
• After 1 -2 days of refrigeration, the dough is ready to go.
• Take the dough container out of the refrigerator and let it sit on the counter to bring it to room temperature (about 2 hours)
• Place the dough ball on a lightly floured surface and gently stretch it to the shape you want. If the dough pulls back while you are stretching it. Let it rest another 5-10 minutes under a clean hand towel. This will relax the dough. You should now be able to stretch it out.