Basic Pizza Dough Recipe (made in food processor) – Home Cooking Memories

My favored means to use my food processor is to make pizza dough. ever since buying my Cuisinart, I ’ ve been making this basic pizza dough recipe. It ’ s actually easy and it doesn ’ deoxythymidine monophosphate require knead or heighten .
Basic Pizza Dough Recipe (made in food processor) #pizza
When I received my Cuisinart food processor for my birthday in 2010, I was indeed agitate about it that I did something I ’ ve hardly ever done with a kitchen appliance : I read the manual. And, I read the fiddling cookbook of food processor recipes. I even watched the DVD that came with it. I wanted to know everything about my newfangled Cuisinart and, well…I wanted to make certain I didn ’ thymine break it.

Over a year late, I use it about day by day and it ’ mho hush my darling thing in my kitchen .
While I do therefore a lot with my Cuisinart, one of the things I do the most is construct pizza dough in it. In the recipe booklet, I saw a recipe for making it and now this is normally how I make it .
The first gear step is to stir yeast and sugar into warm water. The actual recipe calls for a package of yeast, but I buy my yeast in bulk so I measure 2 1/2 teaspoons, rather of the package. In the food processor, with the metallic sword inserted, you ’ ll briefly pulse together 3 1/3 cups general-purpose flour and 1 1/4 teaspoons of salt. equitable enough to combine them .

The yeast stands for about 10 minutes until it ’ s all foamy .

flex on the machine and then pour the class assortment into the feed pipe. The mix will stream lento into your flour .

After about 45 seconds or then, the boodle will form a ball and pull away from the sides of the bowl. At this luff, I turn it off and get my olive oil ready. Turn the might back on and immediately pour the oil into the feed metro and process for another infinitesimal. If you don ’ t have olive vegetable oil, you can use another petroleum, but I prefer olive petroleum. If you ’ d like, you can besides use season olive oils – I ’ ve used a garlic olive oil and a basil olive oil and both made the crust very flavorful .

very carefully remove your boodle from the bowl ( watch out for that blade ! ). The leave is a decent, soft pizza dough. This is adequate to make two 14″ pizza crusts. It ’ s sting less than 2 pound of dough .

If I am making the 14″ round pizza, I cut the dough in two and I begin stretching one of the portions. The Cuisinart recipe booklet recommends rolling it out on a flour surface, but I never do that. I hold the boodle astir and begin stretching it evenly, allowing graveness to help pull it. I don ’ t try to get it boastfully enough to cover the pizza pan, precisely stretched a bite. then, I lay it in the center of the grease pizza pan and work the boodle out to the edges with the fingertips. See…no rolling pin needed !

At this point, you have two choices. You can pre-bake your pizza crust and then add the toppings, or you can add your toppings directly on top of the uncooked pizza crust. If you like a crisp crust, or if you dough is thickly, I would recommend pre-baking. If yours is not very thickly, and you like a softer crust ( like I do ), you don ’ t have to pre-bake it .

In this effigy below, I pre-baked the crust at 425 degrees F for about 6 minutes. You ’ ll besides notice that I poked the crust with a branching a few times before baking. This helps it from bubbling up .

This pre-baked crust is the crust you see in the end pepperoni pizza. After baking the crust, I stopped it with pizza sausage, Mozzarella cheese, and pepperoni. It returned to the 425 degree F oven for about 10-15 minutes .

In this pesto artichoke pizza below, I didn ’ t pre-bake the crust. I pressed out the boodle on my pizza pan and topped it with a little jolt of Trader Joe ’ s pesto. This was topped with chopped Mozzarella tall mallow, Trader Joe ’ s artichoke hearts ( quartered ), fresh broccoli florets, and sliced onions. I baked it at 425 degrees F for about 15-20 minutes .

Both methods work great ; it merely depends on what you like good. As you can see, it ’ sulfur actually comfortable to make your own basic pizza boodle in a food processor. I should mention that I haven ’ metric ton made this recipe in early processors. If yours doesn ’ t have a hard motive, you might not be able to do this, but in the Cuisinart, and I ’ m sure early quality food processors, you should have no problem .
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Basic Pizza Dough Recipe (made in food processor) #pizza

Basic Pizza Dough (made in food processor)

5 from 1 reviews

  • author : Brandie Valenzuela
  • succumb :



    -inch pizza crusts OR 4 – 9-inch pizza crusts OR 1 identical bombastic baking sheet pizza crust



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My favorite direction to use my food processor is to make pizza dough. ever since buying my Cuisinart, I ’ ve been making this basic pizza dough recipe. It ’ s very easy and it doesn ’ metric ton require massage or rebellion .



  • 1 package active dry yeast (or 2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1 1/3 cups warm water
  • 3 1/3 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 3 teaspoons oil


  1. Grease pizza pan(s). Preheat oven to 425 degrees F.
  2. Stir yeast and sugar into the warm water and let stand until foamy, about 10 minutes. Insert metal blade into Cuisinart food processor, and add flour and salt to bowl. Pulse briefly to combine flour and salt.
  3. Turn machine on and pour yeast mixture into feed tube. Process about 45 seconds, until all liquid has streamed into the flour and the dough pulls away from the sides of the bowl. Turn off machine.
  4. With oil ready to be added, turn on machine again and add the oil to the feed tube and process for another minute. If dough is sticking to sides of bowl, you can add another tablespoon of flour, one at a time, until it does leave bowl.
  5. Remove dough very carefully from bowl. If making two 14″ round pizzas, divide the dough in half. Can also be divided into small pizza pans or left intact if making pizza on a a very large baking sheet. Working with the dough for one of the pizzas, lift the dough and begin stretching and pulling, rotating the dough, working all edges. When dough is stretched, but not tearing, lay it in the center of one of the pizza pans. With fingertips, press and work dough out t the edges of the pan. If dough resists, let it rest for a few minutes, and then retry. Poke bottom of pizza crust a few times with the tines of a fork.
  6. If you wish to pre-bake your crust, place it in the over and bake for about 6 minutes. Remove from oven and add toppings as desired. Return to over and continue baking for another 10-15 minutes or until hot and bubbly and crust is browned.
  7. If you don’t wish to pre-bake your crust, add toppings as desired on uncooked pizza dough. Bake in oven for 15-20 minutes, or until hot and bubbly and crust is browned.
  • class : pizza
  • cuisine : italian

Keywords : 6 ingredients, food processor pizza boodle, ace easy pizza dough, cuisinart,

Read more: Who Invented Pizza?

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