Quick Whole-Wheat Pizza Dough
Using quick-rising yeast (such as Fleischmann’s RapidRise) and a food processor, you can have homemade pizza dough ready for baking in about 20 minutes—faster than ordering takeout. (You can also mix and knead the dough in a bread machine using the manual setting.) This recipe makes enough for 4 individual pizzas—our accompanying recipe is for 2 pizzas, but you can store the portion you don’t use in the refrigerator for up to 2 days or in the freezer for up to 3 months. (Thaw the dough overnight in the refrigerator before using.)
1. Place 1 cup whole-wheat flour, 1 cup all-purpose flour, 1 (1/4-oz) package quick-rising yeast, 1/2 tsp sugar and 1/8 tsp salt in food processor fitted with metal chopping blade; pulse to mix.
2. Combine 3/4 cup warm water (120-130ºF) and 2 tsp olive oil in glass measuring cup.
3. With motor running, gradually pour warm liquid through food processor feed tube. Process until dough forms a ball, then process for 1 minute to knead.
The dough should be quite soft. If it seems dry, add 1 to 2 Tbsp warm water; if too sticky, add 1 to 2 Tbsp flour.
4. Transfer dough to a lightly floured surface.
5. Spray a sheet of plastic wrap with cooking spray; place, sprayed
side down, over dough. Let dough rest for 10 to 20 minutes before assembling pizzas.
YIELD: 1 lb dough, enough for 4 individual pizzas.
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1/4 ounce quick rising yeast
- 1/2 tsp sugar
- 1/8 tsp salt
- 3/4 cup warm water
- 2 tsp olive oil