From “The Complete Cooking for Two Cookbook” by America’s Test Kitchen
Variation: Whole Wheat Pizza Dough
Substitute ½ cup whole wheat flour for ½ cup of bread flour.
- 1 cup (5 1/2 ounces) bread flour, plus extra as needed
- 3/4 teaspoon instant or rapid-rise yeast
- 1/2 teaspoon salt
- 1 1/2 teaspoon olive oil
- 7 tablespoons warm water (110 degrees)
Process flour, yeast, and salt in food processor until combined, about 2 seconds. With processor running, slowly add oil, then water, and process until dough forms stick ball that clears sides of bowl, 1 ½ to 2 minutes.
If, after 1 minute, dough is sticky and clings to blade, add extra flour, 1 tablespoon at a time, as needed until it clears sides of bowl.
Transfer dough to lightly floured counter and shape into tight ball. Place dough in large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise at room temperature until doubled in size, 1 to 1 ½ hours.
Average baking time with toppings is 7 to 10 minutes.
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