1: Place the water in a large bowl.

In a separate bowl, mix the plain and whole wheat flour together with the yeast. Add the water to the flour and mix with your fingertips or a spoon until no dry bits remain and the dough starts to come together. Cover the dough with a kitchen towel and let it rest for 20 minutes to allow for the autolyse. 

2: Add the salt and work it into the dough using your hands.

If the dough is too stiff, add a little water and knead, using scooping and digging motions to develop the gluten. Continue kneading until the dough just begins to become smooth, about 4 to 5 minutes. 

Tip: If adding more water to the dough, don’t add more than 50 grams.

3: Transfer the dough to a clean, lightly oiled dough box or stainless steel bowl.

Cover with the lid or a clean kitchen towel, set aside, and let it rest for 2 hours at room temperature. Perform a stretch and fold every 20 minutes during the first hour and once during the second hour for a total of 4 folds. 

Tip: Dan prefers to use a coil fold here.

4: After 2 hours, put the lid on the box or cover the bowl with plastic wrap and place it in the fridge to rest overnight.

If there’s no gas production – if you don’t see the dough expanding or bubbles forming – after 2 hours, set the bowl aside at room temperature until the dough has increased in volume by at least 20% before transferring it back to the fridge. (There will be a little more gas development overnight.)

5: The next day, take the dough out of the fridge.

Using a digital scale and dough scraper for accuracy, divide the dough into approximately six 250 to 260-gram dough balls. Place the dough balls on a lightly floured baking tray (just be sure to cover the dough with a kitchen towel) or dough box and cover. Proof at room temperature for 2 to 4 hours or until the dough has doubled in size and is no longer cold to the touch. 

Tip: Once your dough has doubled in size, if you want to freeze any balls to have on hand for later, now is the time!

6: Before stretching and topping your dough, fire up your oven.

Aim for 340 to 370 °C (650 to 700 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

7: Place the first dough ball on a lightly floured surface.

Flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Give it a flip and press it out into a circle of about 12 inches (30 centimetres) in diameter. Gently stretch it further with the back of your hands if needed. 

8: If making a Margherita pizza: Top the dough with a bit less than 80 grams of crushed tomatoes and 100 grams of freshly torn mozzarella.

Drizzle the pizza with extra-virgin olive oil and sprinkle with coarse salt, if desired. Transfer to a lightly floured pizza peel. 

9: Launch the pizza into the oven and rotate every 15 to 20 seconds for an even bake.

The pizza should be ready in 3 to 4 minutes. 

10: Remove the pizza from the oven and place on a cooling rack.

Drizzle it with more extra-virgin olive oil if desired. Add about 6 to 8 torn pieces of fresh basil, slice, serve and enjoy! Repeat the steps with the second dough ball.