Tapenade Pizza Dough

Tapenade

• 1 lemon
• 7 oz olives, pitted (green and Kalamata)
• 2 garlic cloves
• 1 tbsp capers, rinsed and drained
• ½ oz fresh parsley, leaves only
• ½ tsp fresh oregano, leaves only
• ¼ tsp salt, to taste
• ⅛ tsp ground black pepper
• 2 oz extra virgin olive oil

Dough

• 7 oz water
• 2 ¼ tsp active dry yeast
• 6 ½ oz pasta flour (type 00)
• 6 ½ oz all-purpose flour
• 1 tsp salt