Food Processor Pizza Dough
A quick-mixing dough for crisp, chewy crusts
Why This Recipe Works
Using a food processor allows for rapid gluten development, creating an elastic dough in a fraction of the time of hand-kneading. The food processor does the heavy lifting here, producing a reliable base that bakes up thin and crisp.
Instructions
Pulse the flour, yeast, and salt in a food processor until combined, about 5 pulses.
Add the oil and water while the processor is running and process until a rough ball forms, 30 to 40 seconds.
Allow the dough to rest for 2 minutes to let the flour hydrate, then process for an additional 30 seconds—the dough should be smooth and clear the sides of the bowl. If the dough remains very sticky and clings to the blade, add extra flour as needed and pulse to incorporate.
Transfer the dough to a lightly floured counter and knead by hand until it feels smooth and elastic, about 1 minute.
Shape the dough into a tight ball and place it in a large, lightly oiled bowl, covering it tightly with plastic wrap.
Leave the dough in a warm spot until it has doubled in size, 1 to 1.5 hours.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate baked pizza up to 3 days. Dough can be frozen for up to 2 months.
Can I make this ahead of time?
Dough can be made 1 day ahead. After the first rise, punch down, wrap tightly, and refrigerate. Let sit at room temperature for 30 minutes before shaping and baking.
