Basic Whole Wheat Pizza Dough

Basic Whole Wheat Pizza Dough

You need a large food processor for this recipe, which can be doubled if you need extra dough.

1/4 cup (60 mL) warm water
1 Tbsp (15 mL) whole wheat flour
1 package (8 g) or 2 1/4 tsp (11 mL) traditional active dry yeast
1 1/2 cups (375 mL) whole wheat flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) warm water
1 Tbsp (15 mL) extra-virgin olive oil
Up to 1/4 cup (60 mL) additional whole wheat flour (if needed)

Using either a mini-whisk or fork, whisk together water, flour, and yeast. Cover and place in a warm place for 5 to10 minutes, or until foamy.

Place flour and salt into bowl of the food processor. Pulse three times. When yeast mixture is foamy, stir and pour into flour and salt mixture. Add warm water and oil. Replace lid and pulse several times till dough starts to come together. Process for 1 minute. Add 1 Tbsp (15 mL) flour and pulse for 20 seconds. Add another 1 Tbsp (15 mL) flour and process for 1 minute. The dough will have formed into a ball. If the ball of dough is very sticky, add up to 2 more Tbsp (30 mL) flour and process for 1 minute.

Remove dough from food processor and knead on lightly floured counter for about 2 minutes or until the dough looks smooth. Place dough back into bowl of the processor, cover and place in a warm spot. Proof (the baking term meaning to let rise) for 1 1/4 hours. When dough has risen, remove from bowl and stretch into size.

Tip: Microwave 1 cup (250 mL) water on high power for 90 seconds. Place dough in the bowl of the food processor, uncovered, into the microwave and close the door. This way, the microwave acts as a mini proofing oven.

While the dough is proofing, preheat the pizza stone (see Pizza toys sidebar in main article). If you aren’t using one, preheat oven to 450 F (220 C) for at least 10 minutes before baking to make sure the oven is really hot.

source: “Homemade and Wholesome Pizza“, alive #329, March 2010

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