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Whole Wheat Food Processor Pizza Dough (in a hurry!)

Published on September 4, 2014 By Emily. Updated on August 8, 2020

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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.

kielbasa and onion pizza on whole wheat crust
That may be true, but it’s really not that much better than the other doughs I’ve made either.  And it’s so simple and fast.  I typically freeze batches of my other dough to save time during the week, but this one I can make almost any night of the week without prior planning.  For this iteration of the recipe, I substituted some of the white flour with whole wheat and it made a lot of difference in the texture and hearty-ness of the dough.

Whole Wheat Food Processor Pizza Dough

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 45 mins
Servings 1 pizza

Ingredients
  

  • 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)

Instructions
 

  • 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.
  • Enjoy!

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.

whole wheat food processor pizza dough

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Filed Under: bread, meat main dish, recipe Tagged With: baking, pizza

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Comments

  1. Kelly says

    September 4, 2014 at 9:14 pm

    YUM! I’ve never made pizza dough – I can usually get locally made dough at our grocery store – but I might have to try this!

  2. Marivic says

    October 22, 2014 at 10:48 pm

    Yum! Yum! Yum! I love pizza too, actually pizza is my favorite food for snacks time. I like to eat but I don’t know to make pizza dough, by the way, thanks to you for the instructions on how to make good pizza dough. I will try making my own pizza. thanks! thanks! thanks!…

Trackbacks

  1. Food Recipes | Food Recipes says:
    October 16, 2014 at 11:36 am

    […] Whole Wheat Food Processor Pizza Dough (in a hurry!) https://www.relishments.com/blog/… 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. […]

  2. Recipe Wednesday: Stews says:
    November 5, 2014 at 8:01 am

    […] from top left:  Arugula and Goat Cheese Portobello Pizzas from Eating Bird food, Whole Wheat Food Processor Pizza Dough from Relishments, Baked Homemade Pizza Rolls from Back to Her Roots, Fruit Pizza from Brownies and […]

  3. Transition (CSA Menu Plan #36) | Relishments says:
    September 5, 2015 at 3:23 pm

    […] Bacon and Onion Pizza (dough recipe) […]

  4. Nothing Wrong with Favorites (CSA Menu Plan #42) | Relishments says:
    October 18, 2015 at 12:17 pm

    […] Homemade pizza topped with mozzarella cheese and fresh tomatoes […]

  5. Twice the Fun (CSA Menu Plan #45) | Relishments says:
    November 15, 2015 at 2:48 pm

    […] Cheese pizza + sautéed romanesco cauliflower […]

  6. Why Do You Plan? (CSA Menu Plan #49) | Relishments says:
    January 31, 2016 at 8:21 pm

    […] Pizza topped with spinach, mozzarella and tomato sauce […]

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photo of EmilyWelcome to Relishments! Follow along with my adventures in cooking and eating in the Berkshires of Western Massachusetts.

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New year, new theme word! This year's word is "enr New year, new theme word!
This year's word is "enrich" and I'm really excited about it.

I've written more about this year's theme on the blog. Click in the link in my profile or follow the link below to read the post.
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It's almost all #Berkshires content this year, which is great.
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2. A reel from North Carolina where I could have watched birds all day.
3. The @thelazygenius book giveaway.
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New on the blog: My 2022 reflections on last year' New on the blog: My 2022 reflections on last year's theme word - resume. 

I was able to get back to many activities that were meaningful to me this year and I'm calling this theme a success. Follow the link below or click the link in my profile to read more.
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New on the blog: My Favorite Recipes of 2022. For New on the blog: My Favorite Recipes of 2022.

For the fourth year, I've recapped the best new (to me) recipes I made this year in the hope that they'll give you some new dishes to try. This year's list is short, but delicious. It includes @budgetbytes My Favorite Recipes of 2022
Published on December 30, 2022 By Emily. Updated on December 30, 2022

It’s hard to believe that 2022 is basically behind us. Though overall this year found me getting back to the person I want to be (post-babies and “post”-pandemic), I did not try nearly as many new recipes this year as I used to. In fact, I was pleasantly surprised to see that I’d made note of any new-to-me recipes I wanted to share in this post. This year’s list is short, but delicious. It includes recipes from @budgetbytes, @smittenkitchen and @howsweeteats.
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Read the post by visiting the link in my profile or 
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@coastalmainebotanicalgardens continues to be one @coastalmainebotanicalgardens continues to be one of the highlights of all my return trips to Boothbay and their annual Gardens Aglow event continues to impress. It was great to be back to walking the gardens instead of the pandemic drive through and there seemed to be more lights than ever.  I'm already looking forward to next year.
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It has been a while, but there is finally a new CS It has been a while, but there is finally a new CSA menu plan on the blog! Visit the link below or in my profile to see how I plan to make use of some of the @mightyfoodfarm produce seen here.
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Fall in the Berkshires is always incredible, but t Fall in the Berkshires is always incredible, but this year we've had weather that has also been outstanding. The past 2 weekends have included time at Jaeschke Orchards, the Greylock Glen, and the Ashuwillticook Rail Trail as well as stopping to photograph any random foliage I see. 
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A few more photos from our most recent trip to Mai A few more photos from our most recent trip to Maine:
- a foggy afternoon at Ocean Point
- kid-free lunch at @shannonsunshelled, followed by beers at @footbridge_brewery
- watching birds from my parent's deck
- dinner at @bucksnakedbbqsteakhouse and dessert at @gelatofiasco
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