Food Processor Pizza Dough

August 1, 2016

4.4

(6)

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry

This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.

Recipe information

Total Time
10 minutes, plus chilling
Yield
Makes about 1 pound of dough

Ingredients

¾ teaspoon active dry yeast

½ teaspoon fine sea salt

1⅔ cups bread flour, plus more for surface

Preparation

Step 1
Pulse yeast, salt, and 1⅔ cups flour in a food processor until combined. With the motor running, add ¾ cup 100°F–110°F water and process until a ball forms, about 30 seconds.
Step 2
Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Divide into 2 balls (each will make a 12–14" pizza).
Step 3
Transfer balls to separate large resealable containers or bags. Chill at least overnight and up to 2 days.
Do ahead: Dough can be made 3 months ahead; tightly wrap balls in plastic and freeze.

TagsDough Pizza Italian European Italian American Yeast Bread Flour Flour Nut Free Vegetarian Dairy Free Vegan Easy Make Ahead Quick 5 Ingredients or Fewer 30 Minutes or Less Food Processor Epicurious

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Reviews (6)

Buy your yeast in bulk at Costco, and store it in air-tight, glass containers in the freezer. Take out only what you need, and immediately return the rest to the freezer. That way, it'll keep for many years in perfect condition. This will save you a ton of money compared to those tiny packs you buy in the grocery store. I've used 5-year-old yeast and gotten exactly the same results as with fresh yeast. Yeast will live for decades this way. I've been using this recipe for almost as long as we've had food processors, and it works great. Bread flour has more "lifting" power than all-purpose. If you're using heavy toppings, bread flour works better. Light toppings will work fine with AP flour. For a light, tender result, use some "00" flour. Experiment. Find out what works best for your purposes.
- StuKin
- CT
- 12/30/2023
This recipe couldn't be easier. No more pre-made dough for me! I love that it makes two pizzas' worth, because I froze one and will be very glad the next time I want to make pizza.
- sdarlin
- Fairfax, VA
- 7/11/2021
Question, I cannot find bread flour. What will happen if I use good all purpose flour instead? Is it worth it? I don’t want to use up yeast on something that isn’t going to work.
- rbl31
- St Louis
- 4/29/2020
No mention of rising or punching down or rolling out and resting...would like to try this but would like more direction. thank you two forks only because of lack of instructions.
- redhatchris
- Rhode Island
- 9/13/2016
I made this dough for the Trenton tomato pie. Very easy since it was made in food processor. Refrigerated overnight and made the next day. Really good dough. Very surprised by the bread flour because I usually use 00 flour from Italy and have for years. I have now found a new recipe for pizza dough to use! Love it.
- buzzsau12
- Topeka KS
- 8/22/2016