Pizza Dough

Prepping homemade pizza dough is a breeze with the Dough Blade. This version uses whole wheat flour, giving it an earthy flavour and an extra boost of belly-filling fiber. It also freezes great, so you can always make it ahead of time and thaw it out when you’re craving a slice.

Ingredients

280g Whole Wheat Flour

Fast-acting instant yeast – 1 packet

¹/₂ tsp Salt

2 tbsp Olive Oil

177ml Water – warm

Directions

Set up the Food Processor Work Bowl and attach the Dough Blade. Add all dry ingredients to the Work Bowl and pulse a few times to mix.

Select the DOUGH program and slowly pour the oil through the Feed Chute, followed by the warm water, until the dough begins to form a ball.

Remove dough from the Work Bowl and transfer to a floured surface. Form the dough into a ball, then press down into the centre of the ball with your fist to indent. Fold the dough over itself, then repeat for 5 times total. Re-form into a ball, then transfer to a large, greased bowl.

Cover the bowl with a clean towel, and allow the dough to rise for 1-2 hours, until it doubles in size. If storing for later, brush the outside of the dough with oil, then tightly wrap in plastic wrap. It will keep in the freezer for up to 3 months.

When you’re ready to bake your pizza, stretch the dough to the edges of a greased pizza pan, cast iron skillet, or sheet pan. Add sauce, cheese, and any other desired toppings and bake for 20-25 minutes until the cheese and crust are both golden-brown.