Food Processor Whole Wheat Pizza Dough

Page 108

| Course Type: Breads

(2 reviews)

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Recipe Review

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.

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