Food processor whole-wheat pizza dough from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 107) by Ken Haedrich

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Notes about this recipe

  • Zosia on August 14, 2019

    This came together very quickly and though quite wet at the start, was easy to manage after proving, which I did overnight in the refrigerator. I used it for the book's tomato breads which were topping heavy, and it developed a crisp bottom crust that supported them. I used half whole wheat bread flour and 1 tsp instant yeast.

  • julesamomof2 on January 07, 2019

    This pizza dough was extremely wet and sticky coming out of the food processor but it rose nicely in about 3 hours. I used a mix of half all purpose flour and half whole wheat flour which was a little heavy on the whole wheat as compared to the recipe ratio but it worked well. Used as a base for the shaved asparagus pizza from Smitten Kitchen.

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