I’ve been in the blogging game for a long time. And I’ve learned a lot since the winter of 2008…about writing, recipes and photography (never mind about marriage, teaching, home ownership and money management). When I created my recipe index this summer, one thing was glaring obvious: the photo for the post “(Almost) No Waiting Pizza” was pretty terrible.
It was also obvious, to me, that it had been a long time since I’d made that recipe. The pizza dough recipe, which was one of the first to appear on my blog, was given to me by my mom and is one I remember her making fairly regularly. If my recollections are incorrect, I’m sure she’ll mention it in the comments. But in the intervening years, I’d spent a lot of time experimenting with other recipes for pizza dough. Pizza making mastery is still not something I’ve reached — I’m too impatient to get the oven hot enough, I don’t bother with a peel and I’ve never made crust that’s taken more than a couple hours from start to finish. But surely this dough, which is mixed in a food processor then immediately rolled out, placed on a pizza stone and baked, was not as good as the other recipes I’ve tried.
Whole Wheat Food Processor Pizza Dough
- 2 and 1/4 teaspoons active dry yeast 1/4 ounce packet
- 1 teaspoon sugar
- 1/2 cup plus 2 tablespoons warm water
- 1 cup all-purpose flour
- 1/2 cup plus 2 tablespoons whole wheat flour
- 3/4 teaspoon salt
- 2 teaspoons oil
- cornmeal for sprinkling (optional)
- Preheat the oven to 425 degrees. Place a pizza stone in the oven.
- Combine the yeast and sugar in the warm water in a bowl. Stir to dissolve and let stand for 10 minutes. (This 10 minutes is a good time to prepare toppings.)
- When the 10 minutes have elapsed, insert the blade attachment into your food processor. Add the flour and salt to the bowl of the processor.
- With the food processor running, pour the yeast mixture through the feed tube and process for about 45 seconds, until the dough begins to gather into small balls.
- Add the oil through the feed tube and process for about 60 more seconds. If the dough isn't forming a ball, add a tablespoon or two or water and continue to process.
- Remove the ball of dough from the food processor bowl. Hand shape the dough into a disc and roll it into a 14 inch crust using a rolling pin.
- Remove the pizza stone from the oven and sprinkle it with the cornmeal, if you're using it. Move the crust to the stone.
- Use a fork to poke holes in the pizza crust and bake for 6 minutes.
- After 6 minutes, carefully remove the pizza stone. Spread the crust with your choice of toppings.
- Return the pizza to the oven and bake at 425 for 10 minutes, or until the rim of the crust is golden brown.
This time around, I topped the pizza with about 6 ounces of kielbasa, 8 ounces of mozzarella cheese, tomato sauce and half an onion. I diced and browned the kielbasa and the onion on the stove top before serving. I haven’t put kielbasa on a pizza in years, but it definitely hit the spot last night and I highly recommend it. But this dough is equally easy and fast to make, as well as delicious, with other toppings.