Incredible Pizza Dough - Easy as (Pizza) Pie!

I was browsing a wonderful website called (www.veganbaking.net) and scored this amazing pizza crust recipe by my now-new friend, Mattie. :-) He has designed an easy-to-make pizza crust that can be used right after making or frozen for later use. The last time we made it (see photo above), we used the dough we had previously froze. It was as delicious as the evening we made it fresh!

What I love about this recipe is that you don't have to proof the yeast. You just need to use warm water from the tap. I do check the temperature to make sure it's between 105-110 degrees F, but it isn't really even necessary to do. Also, I love that there are only a few ingredients.
Please read through the WHOLE recipe before you make this recipe. You will need to let this dough rise, and you need to consider that before you leave the house to run errands. :-)

Here's how I made it today:

Preheat oven to 200 degrees. When it hits 200, turn the oven OFF. You will be using your oven for a warm place to rise the dough. It works PERFECTLY!

Add the following ingredients in your standing mixer, using the dough hook attachment. This is for ONE ball of dough; however, you can double the recipe. I like to use one today and freeze one for another night.

2 cups Better For Bread flour (This can be found at any grocery store and is the reason this is SO good!!)
¼ cup whole wheat flour
1 teaspoon salt
½ teaspoon active dry yeast (I own a jar of yeast that I store in the fridge)
¾ cup + 3 Tablespoons warm water
2 Tablespoons olive oil, plus a little extra to grease the bowl

Grease a large bowl with olive oil.  Shape the dough into a ball. It is a sticky dough, but that's how it is supposed to be. Place the ball of dough into the bowl. Even if it is a double batch, make one ball at this point. This dough will not rise into a gigantic blob like other pizza dough. However, it will need space to rise some.  Cover the bowl with a clean towel and stick into the oven (that you turned OFF!) for 1 1/2 hours to rise.

After rising, punch the ball down to release the gas build up. Cover again and do another 1 1/2 hour rise in the oven. After 3 hours total, the dough is ready to use.

FREEZING FOR LATER USE:
If you doubled the recipe and are freezing half the dough, split it in half and shape it into a disc. You don't want to leave it in a ball because the defrosting will take longer. Wrap well in plastic wrap (twice is good!) and freeze. Take the frozen dough out the day before you need it, so it will be defrosted to use the next day. The last time we did this, we defrosted it (partially) on the counter in the morning and used it the same night. It worked fine!

MAKING A PIZZA:
Preheat your oven as HIGH as it will go. If it will go to 525 degrees, that works best. Also, if you have a convection oven, use the convection feature.

Cover your baking sheet with parchment paper. I love "If You Care" brown parchment paper. You can get it at Whole Foods. This stuff makes baking SO easy!

Stretch your dough into a disc (circular or rectangular, depending on the shape of your pan) with your hands. Lay it on the parchment paper and spread it with your fingers to fit your pan. It's a really soft dough, so it can pushed around on the parchment paper easily. Don't build up the edge. This dough isn't like the kind with a big puffy edge. Just stretch the dough across the pan in an even thickness.

Add your toppings and bake! It takes about 15-20 minutes to bake to perfection.