Thin-Crust Whole-Wheat Pizza Dough
A crisp, nutty base that avoids the density of typical whole-wheat crusts.
Why This Recipe Works
Using ice water and a food processor allows for high hydration without overheating the dough, resulting in a crust that is both crisp and chewy. A long cold ferment is the secret to developing the nutty flavor of the wheat while making the dough effortless to stretch.
Instructions
Pulse the whole-wheat flour, bread flour, honey, yeast, and salt in a food processor until combined.
With the motor running, slowly pour the ice water and olive oil through the feed tube.
Process until the dough forms a ball and clears the sides of the bowl, about 45 seconds. Let the dough rest for 2 minutes, then process for another 30 seconds until the dough is smooth and slightly sticky.
Transfer the dough to a lightly oiled large bowl and cover tightly with plastic wrap. Refrigerate for at least 24 hours and up to 3 days—this long rest allows the enzymes to weaken the gluten slightly so the dough becomes very easy to stretch.
Before baking, let the dough sit at room temperature for about 1 hour to take the chill off, making it more pliable.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The dough can be made up to 3 days in advance and stored in the refrigerator.
