Whole Wheat Pizza Dough [Food Processor Attachment]
- 2 cups (240 g) whole wheat flour
- 1 cup (120 g) all-purpose flour
- 1½ teaspoon (7 g) active dry yeast
- 1 teaspoon kosher salt
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon honey
- 1 cup (240 ml) warm water, about 110˚F
- Preheat oven to 475°F. Place all ingredients into the Food Processor Work Bowl in the order listed and secure the lid.
- Pulse 30-40 times in short bursts, until a dough ball forms and dough pulls away from the sides of the bowl. Stop the machine, remove the lid, and check the consistency of the dough - it should feel slightly tacky and be able to be removed from the bowl with relative ease. If not, continue pulsing until it reaches this texture.
- With floured hands, remove dough and form into a round ball. Place in a greased bowl, cover, and let rise 1-2 hours in a 70°F environment. Divide dough in two and stretch each dough into a 12" (30cm) pizza crust, topping as desired. Bake until crust is golden brown and toppings are evenly cooked, about 6 minutes.
Pizza dough proofs best in a warm environment - try warming water in a microwave-safe dish for 2-3 minutes, then placing the bowl in the microwave to proof, or placing the bowl on top of a warm oven. To ensure your pizza dough rises well, be sure to use fresh yeast and water that is slightly warm to the touch. Additionally, using a scale to measure your ingredients will yield more accurate results.