Basic Whole Wheat Dough

Directions

1. 1
   Food processor method
2. 2
   In a food processor with metal blade, combine flour and salt.
3. 3
   Process for 5 seconds.
4. 4
   Drizzle in oil.
5. 5
   With machine running, pour in 3/4 cup (175 mL) lukewarm water in a thin steady stream for 30 seconds.
6. 6
   Scrape down sides of bowl.
7. 7
   Gradually drizzle in more of the water in 3 or 4 additions, stopping every 20 seconds to check consistency of dough.
8. 8
   Add just enough water until dough sticks together when pinched between thumb and forefinger.
9. 9
   Process until dough forms a ball.
10. 10
    Knead for 1 minute longer and turn off motor.
11. 11
    The dough should be smooth and soft.
12. 12
    Transfer dough to work surface and pat until perfectly smooth.
13. 13
    Place in a bowl, cover with a damp cloth and let rest in a warm place for at least 30 minutes.
14. 14
    (The dough can be made a day ahead and stored in the refrigerator in an airtight container.
15. 15
    Let come to room temperature before using.)
16. 16
    Hand method
17. 17
    Sift flour and salt onto a large flat pizza pan.
18. 18
    Drizzle oil on top and mix in with fingertips.
19. 19
    Make a well in the center and add lukewarm water a little at a time while mixing the flour from the sides into the center.
20. 20
    Use a circular motion with your fingers to incorporate all the flour.
21. 21
    When you have added enough water to form a crumbly mixture, work it into a smooth dough.
22. 22
    Add more water if necessary, a little at a time, kneading until dough is soft and smooth.
23. 23
    Place in a bowl, cover with a damp cloth and let rest for 30 minutes.
24. 24
    (The dough can be made a day ahead and stored in the refrigerator in an airtight container.
25. 25
    Let come to room temperature before using.)