Big Batch Pizza Dough

This recipe makes enough for four 14" pizzas. The dough is hearty without being heavy, and stretches well due to its long, slow rise in the fridge. Serve all four to company, or make two for dinner (with a few leftovers) and refrigerate or freeze two for another night. 

1 3/4 c water
2 tsp yeast
1/2 tsp sugar
1 1/2 c white whole wheat flour
3 c unbleached all-purpose flour
2 tsp salt
2 Tbsp olive oil

Combine water, yeast and sugar in the work bowl of your stand mixer. Let stand 2 minutes. Add olive oil, salt and flour, reserving 1 c unbleached flour. Mix with paddle until flour is incorporated. Add unbleached flour, switch to dough hook, and process until dough forms. Continue to knead until smooth, 3 to 4 minutes, adding just enough flour as necessary so that dough doesn't stick to hook and sides of bowl.

Place in a gallon zip-top bag or a large container at least triple the volume of dough. Refrigerate 6 hours or overnight. Dough can be also cut right away into 4 equal pieces, about 10 oz each; each piece formed into a smooth, firm ball; and refrigerated or frozen as needed. (Defrost frozen dough at room temperature for several hours, or overnight in the refrigerator.)

When ready to use, cover balls of dough loosely with a cloth or parchment and leave in a warm spot until doubled in size, about 30 minutes. Roll out between sheets of parchment. Let stand 5 minutes, then roll out again until each ball of dough has reached a thin 14" round. Top as desired.

Bake at 500° for 8 minutes or until crust is browned, cheese is melted and pizza looks done.