A simple and delicious recipe for whole wheat pizza dough, perfect for homemade pizzas.
Combine the whole wheat flour, all-purpose flour, yeast, salt, and sugar in a food processor and pulse to mix.
Mixing the dry ingredients thoroughly ensures even distribution of the yeast and salt.
In a measuring cup, combine the warm water and olive oil.
Ensure the water is warm to activate the yeast effectively.
With the food processor running, gradually add the water mixture until the dough forms a sticky ball.
Add the liquid slowly to avoid making the dough too wet.
Process the dough for an additional minute to knead it.
Kneading in the processor develops the gluten for a better texture.
Transfer the dough to a lightly floured surface and cover with a sprayed plastic wrap.
Using floured hands prevents the dough from sticking.
Let the dough rest for 15 minutes before rolling it out.
Resting allows the gluten to relax, making the dough easier to work with.
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