Millsap Farm Pizza Dough

In a food processor, combine the flours, yeast and salt. Pulse to combine. Add the cold water through the opening in the lid while pulsing until incorporated. (You can also prepare the dough by hand in a bowl with a wooden spoon.) After adding the water, if the dough appears sticky, that's OK; you can work in some extra flour later when you roll it out. If it has a few dry spots, that's OK too; the dough should hydrate fully during its rest in the refrigerator. But if it looks really shaggy, you can turn it onto a lightly floured surface and knead a few strokes to bring it together before it rests.

Coat a resealable plastic bag with cooking spray. Transfer dough to the bag; seal. Chill in the refrigerator at least 24 hours or up to 3 days before using.