Whole Wheat Pizza Dough

Another great one from Mark Bittman’s How to Cook Everything that I use all the time. Homemade pizza is one of my favorites because it’s so easy to use it to clean out the fridge for toppings!  And, it’s an easy treat to make relatively healthy.

  • 1 1⁄2 cups All-Purpose Flour
  • 1 1⁄2 cups Whole Wheat Flour
  • 2 teaspoons Instant Yeast
  • 2 teaspoons Kosher Salt
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 cup Water

Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.

Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)

Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)

 

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1 Comment

  1. Pingback: Spinach and Yellow Pepper White Pizza | Om nom nom!

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