Best Recipes Ever - Healthy Processor Pizza Base

You can refrigerate this dough overnight and make the pizza the next day.

Ingredients:

1 cup (250 mL) whole wheat flour
1-1/2 cups (375 mL) all-purpose flour, (approx)
1 pkg quick-rising (instant) dry yeast, (or 1 tbsp/15 mL)
1 tsp (5 mL) salt
1/2 tsp (2 mL) granulated sugar
2 tsp (10 mL) olive oil

Preparation:

In food processor, combine whole wheat flour, 1 cup (250 mL) all-purpose flour, yeast, salt and sugar. With motor running, gradually pour in oil and 3/4 cup (175 mL) very hot water (125°F/50°C) and beat, adding up to 1/4 cup (50 mL) more water if necessary, just until dough begins to form ball. Process for 1 minute. Turn out onto lightly floured surface.

Knead for 5 minutes or until smooth and elastic, adding more flour if necessary; cover and let rest for 10 minutes or refrigerate for up to 2 days. On lightly floured surface, roll out dough into 12-inch (30 cm) circle.

Servings: 1 12-inch (30cm) pizza round

Tags: all-purpose flour, olive oil, sugar, whole wheat flour, yeast