How to Make Pizza Dough
Chef’s Secret: I use my food processor with steel blade to prepare the dough. The food processor does the kneading. Try to find the white whole-wheat flour, as it is lighter in color, texture, and taste than the traditional red whole-wheat flour. Measure the temperature of the water with your meat thermometer. When working with yeast, water temperature is critical for proper rising. The correct temperature is 110–120ºF.
2 hr and 5 min prep time
12servings
1 slice
Step-By-Step Instructions:
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Place all dry ingredients in the bowl of your food processor. Pulse a few times to blend well.
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With the machine running, add 1 cup of water in a slow and steady stream. The dough should form a ball and clean the sides of the food processor. If it seems too dry, add more water, 1 tablespoon at a time. The dough is perfect when it is no longer sticky and feels smooth. If it is too sticky or wet, you can add more flour 1 tablespoon at a time.
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Place dough in a large bowl with extra virgin olive oil. Turn dough to completely cover with oil and then cover tightly with plastic wrap and a cloth towel.
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Let dough rise in a warm place for at least one hour. A good place to rise is in the oven with the oven off and the oven light on.
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After the dough doubles in size, punch it down and let it rise again for as long as possible, at least one hour. I am a huge fan of the longer rise for lighter dough, especially when using whole-wheat flour.
Nutrition facts
12 Servings
-
Serving Size
1 slice
-
Amount per serving
Calories
115
- % Daily value*
-
Total Fat
1g
1%-
Saturated Fat
0.2g
1% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
185mg
8% -
Total Carbohydrate
21g
8%-
Dietary Fiber
2g
7% -
Total Sugars
0g
-
Dietary Fiber
-
Protein
4g
-
Potassium
90mg
2%