Perfect Food Processor Pizza Dough
40 Aprons
40 Aprons
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  • 2 teaspoons active dry yeast 1 teaspoon granulated sugar 1 1⁄4 cups warm water (105-115 degrees F or 40-46 degrees C) 3 1⁄3 cups all-purpose flour 1 1⁄2 teaspoons kosher salt 3 teaspoons extra virgin olive oil Instructions 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. 3.2.2708



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