Whole-Wheat Pizza Dough

Perfect recipe! The 12 oz version made two thin-crust personal pizzas for us.

I got tired of my previous recipe. It called for AP flour only and an overnight rise, and yielded two pizza crusts. I would bake one dough ball, freeze the second. Too much hassle.I found this recipe maybe ten years ago and it's 99% as good as the other. We make it almost every Friday night (Pizza! Wine! Netflix!)Modifications over the years: I measure the flour by weight (thanks to King Arthur Flour for getting me started on that). Dry ingredients go into the food processor bowl and the 2 tsp of olive oil go on top of the dry stuff. I don't bother measuring the water, just start the processor and SLOWLY drizzle in water until the dough ball looks and sounds right. That's a lot of kneading, so I count to 30 and call it done. After the rise I roll the dough out on parchment paper to make transferring it to the stone easier.Preheating the oven with the stone inside is the way to go, but the crust will be OK even if you forget and start preheating when you start measuring the ingredients. I use the middle rack. Husband and I like to bake the naked crust for about 7 minutes, mostly because we like to pre-cook some of the toppings. After 7 we take out the crust and add the sauce and toppings. Back in the oven for another 5 -7 minutes, then back out for whatever shredded cheese we've chosen. 2 minutes to melt the cheese. The pizza rests on a wire rack briefly so the cheese and toppings stay on the crust when we slice it.By the way, EatingWell has a recipe for Asparagus with

I got tired of my previous recipe. It called for AP flour only and an overnight rise, and yielded two pizza crusts. I would bake one dough ball, freeze the second. Too much hassle. I found this recipe maybe ten years ago and it's 99% as good as the other. We make it almost every Friday night (Pizza! Wine! Netflix!) Modifications over the years: I measure the flour by weight (thanks to King Arthur Flour for getting me started on that). Dry ingredients go into the food processor bowl and the 2 tsp of olive oil go on top of the dry stuff. I don't bother measuring the water, just start the processor and SLOWLY drizzle in water until the dough ball looks and sounds right. That's a lot of kneading, so I count to 30 and call it done. After the rise I roll the dough out on parchment paper to make transferring it to the stone easier. Preheating the oven with the stone inside is the way to go, but the crust will be OK even if you forget and start preheating when you start measuring the ingredients. I use the middle rack. Husband and I like to bake the naked crust for about 7 minutes, mostly because we like to pre-cook some of the toppings. After 7 we take out the crust and add the sauce and toppings. Back in the oven for another 5 -7 minutes, then back out for whatever shredded cheese we've chosen. 2 minutes to melt the cheese. The pizza rests on a wire rack briefly so the cheese and toppings stay on the crust when we slice it. By the way, EatingWell has a recipe for Asparagus with

Made 1 lb one. 3/4 water was way too less. Lowest rack on 500 F ??? Whole pizza base was burned within 5-6 minutes.

LOVE IT!!!!!!! Just made it. Soooo EASY and simple

Lucky first try!From reading the comments, it seems like I picked the perfect recipe for my first attempt at making pizza dough. I made calzones and the crust was thin and crisp on the bottom and light on the top. A winner!

Lucky first try! From reading the comments, it seems like I picked the perfect recipe for my first attempt at making pizza dough. I made calzones and the crust was thin and crisp on the bottom and light on the top. A winner!

I was feeling lazy and this came up in my search for a food processor whole wheat dough recipe. So glad it did. It is awesome. I used dark brown sugar instead of regular. This is the easier pizza dough I ever made and my first food processor one. The combination of ingredients is easy and wonderful together. I was able to make a very thin and crispy crust out of half and am saving the other half to make pizza pockets later this week. I don't think I will ever use another recipe. Plus the wheat flavor was pleasant, not harsh like some recipes I have tried. FABU!

I think it was very tasty and soft. I did add about 2 more tablespooons of water.

My wife and I really like this dough for it's flavor and ease of use. It takes minimal time to mix and is ready for a wonderful home made pizza.