By Voula Halliday

Voula Halliday's easy food processor pizza dough.

1 tbsp (15 mL) liquid honey
3/4 cup (175 mL) warm water
1 pkg or 1 tbsp (15 mL) traditional or instant dry yeast
1 cup (250 mL) whole-wheat flour
1 1/4 cups (300 mL) all-purpose flour
2 tbsp (30 mL) ground flax seed (optional)
1 tsp (5 mL) salt
1 tbsp (15 mL) olive oil

  1. In a small bowl, stir together honey with 1/2 cup (125 mL) of warm water (lukewarm, not hot). Sprinkle yeast into bowl, without stirring. Set aside for about 8 minutes, until foamy.
  2. Add whole-wheat flour, all-purpose flour, ground flax seed and salt into food processor. With machine running, pour in yeast mixture, then oil and remaining 1/4 cup (mL) warm water.
  3. Whirl mixture, stopping and scraping sides of bowl as necessary.
  4. If dough is too thick, gradually add more water, just 1 tbsp (15 mL) at a time. When dough cleans sides of bowl and forms a ball, it is ready. If dough feels too sticky, add an additional tbsp (15 mL) flour while machine is still running.
  5. Form dough into a ball and place in a large lightly oiled bowl. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes to an hour. Make ahead: Refrigerate immediately (without rising) for up to 24 hours; it will rise in the refrigerator and be ready to use the next day.



Preparation Time: 0

Cook Time: N/A

Tags: italian, leftovers, pizza, voula halliday


To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.

Also on CBC