Food Processor Whole Wheat Pizza Dough

Page 108

| Course Type: Breads

(2 reviews)

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Recipe Reviews

This was a passable pizza dough. I liked the flavor imparted by the whole wheat flour, but its texture was not as good as dough made with all whte flour. My basis for comparison is this Mark Bittman food processor pizza dough. The Bittman recipe has a better texture and a delightful flavor. This whole wheat pizza dough has good flavor but its texture is not as good.

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This recipe comes together quickly in the food processor and requires just a few minutes of kneading afterwards.

I didn’t have stone-ground whole wheat flour so just used regular whole wheat flour in its place. The dough was very easy to shape as it wasn’t very elastic. I was using a recipe that called for the pizza crust to be fully baked before toppings were applied…that took 12 min at 450F to achieve a nicely browned, crispy crust.

I haven’t been very successful at making food processor dough, and unfortunately, this one was no exception……the flavour was quite good but I did find that, though it was crispy, it was also a little tough and it dried out easily. I’ll try the recipe again with my stand mixer.

Sept 1:
Made the dough in a stand mixer....no discernible difference. However, baking the dough with toppings on it made a huge difference in texture: it was crisp, yet chewy (in a good, bread-like way) and didn't dry out at all.
I've increased my rating to 3.

(edited 1st September 2012) (0) comment (0) useful  

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