Food Processor Pizza Dough

Name: Food Processor Pizza Dough
Prep time: 15 min
Total time: 75 min
Yield: 2 portions
Cuisine: Italian
Ingredients: 2 1/4 teaspoons active dry yeast; 1 cup warm water (about 43°C / 110°F); 2 1/2 cups all-purpose flour (plus extra for dusting); 1 teaspoon salt; 1 tablespoon olive oil

75 min 2 portions Easy

All Recipes

Food Processor Pizza Dough

Make perfect pizza dough effortlessly using your food processor. This recipe ensures a crispy crust every time.

Prep

15 min

Total

75 min

Servings

Difficulty

Easy

Creating homemade pizza dough can be a daunting task, but with the help of a food processor, it becomes a breeze. This method not only saves time but also ensures consistent results, giving you a perfect base for your favourite toppings. Whether you're a seasoned home cook or new to pizza making, this recipe will guide you through the process step by step. The secret to a great pizza lies in the dough. A well-made dough can elevate your pizza from good to great, offering a crispy yet chewy crust that can hold a variety of toppings. With this recipe, you'll learn how to make pizza dough that rivals your favourite pizzeria, all from the comfort of your own kitchen.

Ingredients

Servings

Pizza Dough

Instructions

Activate the yeast

In a small bowl, combine the warm water and yeast. Let it sit for 5 minutes until it becomes frothy.

Pro tip: Ensure the water is not too hot, as this can kill the yeast.

Combine ingredients

In the bowl of a food processor fitted with a dough blade, add flour and salt. Pulse to combine.

Pro tip: Use the dough blade for best mixing.

Add wet ingredients

With the processor running, slowly add the yeast mixture and olive oil through the feed tube. Process until the dough forms a ball.

Pro tip: If the dough is sticky, add more flour, one tablespoon at a time.

Knead the dough

Transfer the dough to a floured surface and knead by hand for about 2 minutes until smooth.

Pro tip: Kneading helps develop gluten for a chewy crust.

First rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Pro tip: A warm, draft-free area is ideal for rising.

Prepare for baking

Punch down the dough and divide it into two equal parts. Roll out to desired thickness on a floured surface.

Pro tip: For a thin crust, roll it out more thinly.

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Tips & Tricks

<ul><li>Use the dough blade in your food processor for best results.</li><li>For a softer crust, let the dough rise longer.</li><li>Use lukewarm water to help yeast activate quickly.</li><li>Store extra dough in the fridge for up to 3 days.</li></ul>

Serving Suggestions

Once your pizza dough is ready, top it with your favourite ingredients - from classic Margherita to creative combinations like prosciutto and arugula. Cook your pizza on a preheated stone or baking sheet for the best results. If you have leftover dough, wrap it tightly in plastic wrap and store it in the fridge for up to three days. You can also freeze it for up to three months, just remember to thaw it in the fridge overnight before using. This dough is versatile, making it perfect for calzones and breadsticks too.