Pizza Dough

• 1 cup (or more) warm water (105F to 115F)
• 1 1/2 teaspoons active dry yeast
• 2 cups unbleached all purpose flour
• 3/4 cup unbleached white whole wheat flour
• 3 tablespoons vital wheat gluten*
• 1 1/2 teaspoons coarse kosher salt
• 3 tablespoons extra-virgin olive oil, divided

1. Whisk 1 cup warm water and yeast in small bowl; let stand until yeast dissolves, about 5 minutes.
2. Using on/off turns, mix both flours, wheat gluten, and coarse salt in processor.
3. Whisk 2 tablespoons oil into yeast mixture.
4. With machine running, gradually add yeast mixture through feed tube of processor.
5. Process until dough forms ball, adding more warm water by teaspoonfuls if dry, about 1 minute.
6. Transfer dough to floured work surface; knead until dough comes together.
7. Brush large bowl with 1 tablespoon oil.
8. Place dough in bowl; turn to coat.
9. Cover bowl with kitchen towel.
10. Let rise in warm draft-free area until doubled in size, 1 1/2 to 2 hours.
11. Punch dough down.
12. Divide in half; form into 2 balls.
13. DO AHEAD: Place each ball in separate resealable plastic bag.
14. Chill up to 4 days or freeze up to 1 month.
15. Let chilled dough stand 1 hour or frozen dough stand 4 hours at room temperature before rolling.

water, active dry yeast, flour, unbleached white, vital wheat gluten, coarse kosher salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/pizza-dough-352632 (may not work)