Name: Whole-Wheat Pizza Dough
Total time: PLACEHOLDER
Ingredients: 1½ cups (8¼ ounces/234 grams) whole-wheat flour; 1 cup (5½ ounces/156 grams) bread flour; ¾ teaspoon instant or rapid-rise yeast; 1¼ cups ice water; 2 tablespoons extra-virgin olive oil; 1¾ teaspoons salt

Why This Recipe Works

Using whole-wheat flour alone would give us a dense crust, so we incorporated just enough structure-building white bread flour. To help strengthen the gluten network, a highly hydrated dough was particularly important for this pie; the whole-wheat flour's mix of starch, bran, and germ absorbed more water than if we used white flour only. But because our dough was so wet, simply preheating the pizza stone in a 500-degree oven wasn't enough; we found we needed to heat the stone under the broiler's high heat so that the crust would brown before the toppings overcooked.

Before You Begin

It is important to use ice water in the dough to prevent it from overheating while it's in the food processor.

Instructions

Pulse whole-wheat flour, bread flour, sugar, and yeast in food processor until combined, about 5 pulses. With processor running, slowly add ice water and process until dough is just combined and no dry flour remains, about 10 seconds. Let dough rest for 10 minutes.

Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, 45 to 60 seconds. Transfer dough to lightly oiled counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 18 hours or up to 2 days.