Whole Wheat Pizza Margherita
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 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.