Whole Wheat Pizza Dough [Food Processor Attachment]

This pizza dough comes together quickly in the Food Processor; using a high ratio of whole wheat flour to just enough all-purpose flour allows for a grain-forward dough with enough elasticity to make a great pizza.


  • 2 cups (240 g) whole wheat flour
  • 1 cup (120 g) all-purpose flour
  • 2 ½ teaspoons (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


  1. Preheat oven to 475°F. Place all ingredients into the Food Processor Work Bowl in the order listed and secure the lid.
  2. 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.
  3. 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.

Chef's Notes

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.