Imagine creating restaurant-quality pizza right in your own kitchen with minimal effort and maximum flavor! This Food Processor Pizza Dough recipe is about to revolutionize your home cooking, transforming ordinary ingredients into an extraordinary culinary experience. Whether you're a busy home cook or a weekend pizza enthusiast, this foolproof method will have you crafting delicious, crispy pizza crusts that will make your family and friends think you've secretly trained in an Italian pizzeria.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 2 pizza crusts
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water
- 1 tablespoon olive oil
Instructions
- In a small bowl, dissolve the yeast in warm water (around 110°F/43°C). Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Add flour, salt, and sugar to the food processor fitted with the dough blade. Pulse briefly to combine dry ingredients.
- With the food processor running, slowly pour the yeast mixture and olive oil through the feed tube.
- Process the dough until it forms a cohesive ball and pulls away from the sides of the processor bowl, approximately 30-45 seconds.
- Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After rising, punch down the dough and divide it into two equal portions for two pizza crusts.
- On a lightly floured surface, roll out each portion into a round shape, approximately 12 inches in diameter.
- Transfer the dough to a pizza stone or baking sheet, add desired toppings, and bake in a preheated oven at 450°F (230°C) for 12-15 minutes.
Tips
- • Water Temperature is Key: Ensure your water is precisely between 105-115°F to activate the yeast without killing it. • Don't Over-Process: When using the food processor, mix just until the dough forms a ball to prevent tough crust. • Warm Rising Spot: Choose a draft-free area like a turned-off oven or near a warm appliance for optimal dough rising. • Stretch, Don't Tear: When rolling out, use gentle motions to maintain the dough's delicate structure. • Preheating Matters: A hot pizza stone or baking sheet ensures a crispy bottom crust. • Make Ahead Option: You can refrigerate the dough for up to 24 hours for enhanced flavor development.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 35g
Protein: 5g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
