Who doesn’t love pizza? Homemade pizza dough is so much tastier than store bought. It is easy to make and can be either grilled or baked, covered in various toppings, or simply eaten plain... as a flatbread with just a little oil and rosemary sprinkled over it. The dough also freezes well — just remember to let it rise again in a warm place once it’s thawed. Try with our Zucchini Ricotta Pizza or one of our other pizzas.
In a small bowl, whisk together the active dry yeast and the water. Let stand for 5 minutes until the yeast starts to bubble.
Pour the flour, whole wheat flour, and salt into the bowl of a food processor, and pulse to combine.
Turn the processor on and slowly pour in the yeast and water mixture. Once a dough ball forms, add the olive oil.
Tip onto a floured surface and knead until smooth, about 10 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise at room temperature for 2 hours, or until doubled in size. Form into four balls and shape into thin circles to make desired pizza.
Recipe by Ally Zeitz, Drexel Food Lab
For a low-fiber crust, substitute the whole wheat flour for another 6 ounces of all-purpose flour.