- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 (¼ ounce) package instant yeast
- 2 tablespoons olive oil
- 1 ½ cups warm water (105°F) plus 3 – 4 tablespoons
- Additonal olive oil
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If using a baking stone, place in cold oven and preheat to 475°F for 30 – 60 minutes.
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In medium-sized (11-cup) food processor insert dough or metal blade. Add the whole wheat flour, all-purpose flour, salt and yeast to the bowl. Cover and process 15 seconds.
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Add 2 tablespoons of olive oil to 1 ½ cups warm water. With lid on bowl and processor running, pour liquid mixture through feed tube in a slow, steady stream as fast as the flour mixture will absorb it. Gradually add 3 – 4 tablespoons water to form a slightly sticky dough. Dough should form a ball and clean the inside of the bowl. Process an additional 60 seconds to knead the dough.
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Place dough in lightly oiled bowl, cover and let rise until doubled, 20 minutes. Meanwhile, prepare toppings.
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Divide dough in half. Cover dough and let rest 10 minutes.
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Shape each half into a 12” – 14” round. Transfer to a parchment-lined baking sheet, greased pizza pan or pizza peel dusted with flour. Puncture crust well with fork tines.
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To avoid a soggy crust, prebake the crust about 4 minutes. During baking if puffing occurs, puncture crust again.
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Remove from oven and add desired toppings. Lightly brush the edge of crust with olive oil. Return to oven; check for doneness in 10 – 15 minutes or until edges of crust are golden brown and cheese is melted. Remove from oven and let set for a few minutes before cutting.
February 9 is Pizza Day, learn more about this wonderfully delish dish with Some Pizza Facts Straight From the Farm.