My go-to Pizza Dough Recipe

Directions

• In a stand mixer, combine yeast and sugar. Gently pour water over the sugar and yeast, and then add the olive oil. Use whisk attachment to combine. Let sit 10 minutes to proof.
• While your yeast is proofing, combine flours, salt, chia seeds, garlic powder, basil, oregano, rosemary, and thyme in a separate bowl. Mix thoroughly with a whisk for at least one minute.
• After the ten minutes of proofing, your yeast mixture should have formed bubbles. If the mixture forms bubbles, proceed to step 4. If there are no bubbles, the yeast is no good. Toss and start over with fresh yeast.
• Attach dough hook to your stand mixer. Add your flour mixture 1/2 cup at a time to your mixing bowl. Alternate between low and medium speed as you add the flour. Stop and scrape the dough from the hook and the sides of the bowl with a rubber spatula a few times during the mixing. This will ensure that all of the flour gets incorperated.
• When dough is pulling away from the sides and just a little bit sticky, use your rubber spatula to gently transfer it to a lightly floured surface.
• Form the dough into 2 smooth balls, about 16 oz each. Or for, one large, thick crust pizza, form into one ball. Roll the dough in the flour and fold it, repeating until the dough reaches the desired shape and texture. Add flour a little at a time, if necessary.
• Place your dough balls into a lightly oiled containers that hasve an airtight lid. The oil should have a light oily film on the bottom and up the sides of the containers. The containesr should be more than twice the size of the dough balls, as the dough will double in size as it rises. Place one dough ball in each prepared container and roll the dough ball in the oil, so that the dough has a light coat of oil over the entire ball. Cover the containers with an air tight lid. Place the containers in a warm place for 1 – 2 hours or until dough has doubled in size.
  
• After the dough has doubled, place your covered containers in the refrigerator overnight. This will enhance the flavor of your dough. Dough can be kept in the refridgerator for up to 3 days.
• On the day you are ready to make your pizza, take dough out of refrigerator 2 hours beforehand and place (still inside closed container) in a warm spot for 2 hours to let it come to room temperature. It is then ready to use.