I dislike kneading dough. Like.. a lot.
Sometimes I’ll crave it, itch for the feeling of a squishy, risen dough between my fingers, wedding rings perched on the kitchen windowsill (or absolutely smothered with dough, on less organized days).. but those days are few, especially now. As much as I’d like to envision myself slinging Leo on my back and go to town on a marble slab, waiting for those eyelids to get heavy as he’s hypnotized by the repetitive movement, I’m more interested in using nap time these days for erm, Netflix. I am squarely not a fancy hip Instagram mama. I watch Inbetweeners while I nurse.
What I’m saying is that.. I hardly ever, ever made pizza dough before two things happened: 1) I got O a grill for Father’s Day last year, when little Leo was still rolling around in my belly and 2) I discovered the perfect food processor pizza dough.
What makes it perfect? Also, two things: 1) Easy. So, so, so easy. And quick! And easy. And so quick. And 2) this crust, you guys, I’m telling you, it can hang with the absolute best of them. It’s my favorite, period, and the fact that it’s thrown together in the food processor just basically makes it the love of my life and move over O alright bye. It’s chewy and crisp on the edges but perfectly tender on the inside. It tastes strangely authentic and works beautifully on the grill.
In fact, I’m blackmailing O into sharing his incredible grilled pizza process with you shortly, but for now, I just had to drop this recipe. I’ve made it with white whole wheat flour with great results but it’s simply unbelievable with evil ol’ white flour. Smear some sauce on top, load her up with cheese, and that neighborhood pizzeria you’ve been basically keeping in business is basically closing their doors.
Perfect Food Processor Pizza Dough
In a 2 cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.
With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough, which may be slightly sticky. Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising , prepare any pizza toppings.
Place dough on a lightly floured surface and punch down. Roll into desired crust sizes.
Adapted from Food.com70