Whole Wheat Pizza Margherita

Published March 1, 2007.

Why this recipe works:

We wanted to refit the classic margherita pizza recipe for the home oven, and we didn't want our recipe to take too much time (no multiple rising sessions) or effort. We found that a food processor made quick work of our dough, mixing it in just two minutes. We also found that we could shape… read more

We wanted to refit the classic margherita pizza recipe for the home oven, and we didn't want our recipe to take too much time (no multiple rising sessions) or effort. We found that a food processor made quick work of our dough, mixing it in just two minutes. We also found that we could shape the dough right out of the food processor, eliminating one of the two rises that most bread recipes require. After only one hour, we were ready to roll—but it was tricky to roll the wet, sticky dough as thinly as we wanted. Our solution was to use 1 part cake flour to 2 parts all-purpose flour, a combination that made the dough for our pizza margherita recipe more tender.

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Makes two 12-inch Pizzas

This recipe requires a pizza stone and a peel. Convection ovens will produce a lighter, crispier pizza, and you will need to reduce the overall cooking time by a minute or two. You can shape the second dough round while the first pizza bakes, but don't add toppings until just before baking. You can let the dough rise overnight in the refrigerator if you like; place the dough balls on a floured baking sheet and cover with plastic wrap coated with nonstick cooking spray. If using mozzarella packed in brine, pat the cheese cubes dry before placing them on the pizza.

Ingredients

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