Monday, October 5, 2009


This is even easier and was just as successful as the other pizza dough recipe I’ve got in here. Its from A YEAR IN A VEGETARIAN KITCHEN by Jack Bishop. I changed a few things to make it work with whole wheat flour, but its his use of the food processor that makes it so easy. Great with PESTO CALZONES – it made enough for 5.

½ cup warm water (105-110 degrees)
½ teaspoon sugar or honey
1 heaping tablespoon yeast
2 cups white whole wheat flour
2 cups all purpose flour
1 teaspoon sea salt
1 ¼ cups room temperature water
2 tablespoon olive oil, plus more for the bowl

Put the warm water into a 2 cup measuring cup. Add the sugar and yeast, stir to combine, and let sit for 5 minutes (top should foam).

Meanwhile, put the flours and salt in a large food processor bowl (11 cup capacity) and process to combine.

Add the rest of the water to the measuring cup (total 1 ¾ cups), and then the oil and stir with the fork to combine roughly.

With the processor running, gradually pour the yeast/water mixture through the feed tube. Process until the dough comes together and forms a ball, about 30 seconds.

Coat a large bowl with olive oil and transfer the dough into this bowl. Cover with a kitchen towel and set aside to rise for about 2 hours, until it doubles in size. Divide and shape as needed.

1 comment:

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