Food Processor Whole Wheat Pizza Dough {Thin Crust}

pizza crust

I was blessed with a new Breville pizza maker for Christmas. It’s been an adventure trying to make pizza a new way, rather than my three pizza pie kit with speedy sauce  way. I’ve experiemented with the best recipe for this pizza maker because it bakes them so quickly since the oven is  at a piping hot temperature  up to 660 degrees! This is the recipe that I’ve concluded works best with this oven. However, I highly recommend it for a regular oven as well with lower carb options. The crust is thin, not as thick as my usual shoe box dough which is a thicker, hand tossed type crust.

The hot stone makes a crispier crust.



We’re really enjoying this crust with the pizza maker.



I’ll be sharing some different varieties we’re trying out.



  • 1 Tbs. active dry yeast
  • 1 tsp. sugar {I use honey or agave}
  • 1 cup warm water (105° to 115°F)
  • 3 cups all-purpose flour {I used 3 cups King Arthur white whole wheat flour}
  • 1 tsp. salt
  • 2 Tbs. extra-virgin olive oil


In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.In the bowl of a food processor fitted with the dough blade, combine the flour and salt and process with 3 or 4 pulses. With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours. Divide the dough in half and roll out as directed in the pizza recipe.
Makes two 12-14 inch rounds. Top with your favorite toppings. Bake in a regular oven 425 to 450 degrees  10 to 12 minutes. This dough can be made ahead for the next day and stored in a large gallon size bag in the refrigerator until ready to use. Divide dough into two balls, allow it to come to room temperature and proceed to make your pizzas.
I like to place mine on parchment paper and heat the stone to 450 when I’m making pizza in the regular oven. Then I slide the parchment paper onto the stone for a nice crispy crust.
adapted from Williams-Sonoma Kitchen.
What is your favorite way to make pizza?

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