Food Processor Pizza Dough with White Whole Wheat Flour
Author: Mary Saylor
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
1⅓ cups lukewarm water, between 105 and 115 F (will feel slightly warm to the touch)
2 tsp. active dry yeast
3 Tbsp. extra virgin olive oil, plus a little more for oiling the bowls and brushing on the pizza
1¾ cups white whole wheat flour (I use King Arthur brand)
1¾ cups white flour (King Arthur again)
1½ tsp. salt
coarse cornmeal for pizza peel or cutting board
Instructions
Oil two bowls for the dough to rise in.
Using a food processor fitted with the regular metal chopping knife, combine water, dry yeast, and olive oil in food processor.
Process for a few seconds until smooth.
Add flours and salt.
Process again until the dough comes together in a ball (about 30 seconds) then let the ball continue to process for about another 10 seconds to knead.
Place dough ball in large oiled bowl, cover with plastic wrap.
Let dough rise. The time will vary based on the temperature of the dough and of the room, but about an hour is average. The important thing is how much the dough has risen, not how much time has passed.
When the dough has almost doubled in bulk, divide it into two halves and shape into round balls again.
Place pizza stone in oven and begin heating the oven to 500 F.
Place each half of the dough in a clean, oiled bowl, cover, and let rise again. The second rise will be faster, about half an hour.
Coat a large cutting board or pizza peel with a generous amount of coarse cornmeal.
Place dough ball onto the cutting board and flatten with your hands, then roll out to the desired size (a 12 inch diameter works well).
Brush pizza with olive oil and add toppings as desired.
Slide pizza onto the baking stone in the oven.
Bake 10-12 minutes or until crust appears firm and begins to brown.
Recipe by Fit and Fed at http://fitandfed.net/2012/06/21/food-processor-pizza-dough-white-whole-wheat/