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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.
Make this.
Perfect Food Processor Pizza Dough
Equipment
- liquid measuring cup
- whisk
- Food processor
- standard metal blade for food processor
- Large bowl or food-safe sealable plastic bag
- food-safe plastic wrap optional
- Oven
- large baking sheet or pizza pan
- neutral-flavored spray oil
- flat work surface
- flour for work surface
Ingredients
- 1 ¼ cups warm water (105-115 degrees F or 40-46 degrees C)
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 ⅓ cups all-purpose flour
- ½ teaspoon kosher salt
- 3 teaspoons extra virgin olive oil
Instructions
- Fill liquid measuring cup with 1 ¼ cups warm water. Add 2 teaspoons active dry yeast and 1 teaspoon granulated sugar to water and whisk until dissolved.
- Let mixture rest until foamy, approximately 5 to 10 minutes.
- While yeast mixture rests, fit food processor with standard metal blade. Add 3 ⅓ cups all-purpose flour and ½ teaspoon kosher salt. Secure lid on food processor and pulse ingredients until just incorporated.
- When yeast is frothy, turn food processor on and pour yeast mixture through feed tube. Process mixture 30 to 60 seconds, until liquid is fully incorporated and dough pulls away from sides of food processor bowl, forming ball of dough.
- Remove ball of dough from food processor and coat with 3 teaspoons extra virgin olive oil, making sure oil is distributed evenly over surface of dough.
- Place dough ball in large bowl and cover tightly with food-safe plastic wrap. Alternately, place dough in food-safe sealable plastic bag and seal.
- Place dough in warm area and let rise 45 minutes.
- Toward end of rise, preheat oven to 425° Fahrenheit. Lightly grease large baking sheet or pizza pan with neutral-flavored spray oil. Set aside. Cover flat work surface lightly with flour.
- After 45 minutes, transfer dough to lightly-floured flat work surface. Gently rotate dough, stretching and pulling dough into large, evenly-thick pizza crust. Be careful not to tear dough or create any extremely thin spots.
- Place dough on large baking sheet or pizza pan. Top dough with pizza sauce and desired toppings, then bake 20 minutes. or until crust is browned and baked through.
- Recipe yields enough dough for 1 large pizza or 2 small pizzas. If making 2 small pizzas, divide dough ball in half after rising and form each half into a pizza crust.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Are you sure about 1/4 cup water. I needed 1 1/4 cup of water to hydrate flour?
Thank you for bringing that typo to our attention! 1 ¼ cups is the correct measurement, and we’ve updated the recipe to reflect that. So sorry for any inconvenience!
Best Pizza Dough Recipe EVER!!!
♥ Thanks for sharing, Cheryl!!