For their farm-to-table Pizza Club events in Springfield, Missouri, Curtis and Sarah Millsap use this low-touch dough that requires little work aside from a long rest to develop the flavor and gluten. A touch of whole-wheat flour adds nutty flavor.

Source: Midwest Living


Recipe Summary

10 mins
1 day 10 mins
1 lb. dough


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

235 calories; fat 1g; carbohydrates 49g; insoluble fiber 2g; protein 7g; vitamin a 0.4IU; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 4.2mg; vitamin b6 0.1mg; folate 140.7mcg; sodium 730mg; potassium 90mg; calcium 13mg; iron 3mg.