Recipe courtesy of Vincent Scotto
Save Recipe Print
Level:
Easy

Ingredients

Directions

Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5-1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pizza Dough

Recipe courtesy of Bobby Flay

Smoked Salmon Pizza

Recipe courtesy of Robert Irvine

Pizza Dough

Recipe courtesy of John Libonati

Pizza Dough

Recipe courtesy of Giada De Laurentiis

Pizza Dough

Recipe courtesy of Wolfgang Puck

Pizza Dough

Recipe courtesy of Anne Burrell

Pizza Dough

Recipe courtesy of David Rocco

Pizza Dough

Recipe courtesy of Sal Passalaqua

Browse Reviews By Keyword