Take your pizza game to the next level by making it homemade with our organic extra virgin olive oil! Use this recipe for pizza and flatbreads!

Ingredients

• 1 1/2 teaspoons active dry yeast
• 1/4 cup + 1 tablespoon warm water
• 3 1/2 cups flour
• 1 tablespoon diastatic malt
• 3/4 cup + 3 tablespoons ice water
• 9 grams pink Himalayan sea salt
• 1 teaspoon WH Organic Extra Virgin Olive Oil

Instructions

1. Add the yeast and warm water to a small mixing bowl and vigorously whisk for 30 seconds. The yeast should dissolve in the water and you should see bubbles on the top of the mixture. Lack of bubbling tells you that the yeast is “dead” and should not be used. If this happens, start over with a fresh packet of yeast. 
2. Add flour and malt to a stand mixer. Using the dough hook, add in the majority of the ice water (save approximated 2 tablespoons off to the side), and then add in the yeast/water mixture. Add the saved ice water into the empty yeast/water bowl and swish the water around to get rid of any stray amounts of yeast that might be sticking to the bowl, and pour it into the mixer.
3. Mix the dough on low speed for about 1 minute. Most of the dough should be fitted around the hook, but if the dough is not holding together, add in about 1/2 teaspoon water increments until it does. Pull the dough off of the hook using your hands. Ensure you have gotten every last bit of dough incorporated by scraping the sides and bottom of the bowl with a rubber spatula and adding it to the dough ball.
4. Place the dough back in the mixer and add the salt. Mix on low speed for 1 minute.
5. Pull the dough off the hook with your hands again and add in the WH olive oil. Mix the dough on low speed for an addition 1–2 minutes. Stop the mixer every 30–45 seconds to scrape down the sides of the bowl. Mix until all of the oil has been absorbed.
   *Note that the dough may not be totally smooth. That is okay.
6. Use a rubber spatula to scrape out the dough and transfer to an unfloured work surface. Knead the dough for 2–3 minutes with your hands until it is nice and smooth.
7. Cover the dough with a damp dish towel. Let it rest at room temperature for 1 hour. 
8. Transfer the dough into a large mixing bowl and lightly press down, adding a small amount of water to the top. Cover with 2 layers of plastic wrap and refrigerate for 24 hours.
9. Transfer the dough from the refrigerator to the bowl of a stand mixer. Mix on low speed for 30 seconds to remove any air bubbles.
10. Divide the dough into halves or thirds and roll into balls. Place the balls on a cookie sheet, cover with plastic wrap, and refrigerate for an additional 24 hours.