Food Processor Pizza Dough

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The rolled-out homemade pizza dough on a pizza peel.

There's nothing quite as satisfying as making your own pizza dough from scratch! This homemade pizza dough recipe is not just simple; it's foolproof.

Course Main Dish

Cuisine Italian

Keyword dough, Pizza

Prep Time 2 30

Cook Time 12

Total Time 2 42

Servings people

Calories 408kcal

Author Jillian Wade

Cost $3.25

Equipment

liquid measuring cup
Kitchen scale
stand mixer OR food processor OR large mixing bowl and spoon
6-quart food container with lid
pizza stone
pizza peel
parchment paper
pastry brush
pizza cutter

Ingredients

1 ¾ cup warm water between 90-100 degrees F
2 ¼ teaspoons instant yeast
4 ¼ cups bread flour 22 ounces, plus more for dusting
1 ½ teaspoons salt
3 ½ Tablespoons olive oil divided
1 teaspoon yellow cornmeal

US Customary - Metric

Instructions

Bloom Yeast:

Measure water into a 2-cup liquid measuring cup, and then add yeast and give it a quick stir. Let the mixture sit until the yeast dissolves and becomes a bit frothy, about 5 minutes.
Mix in 2 tablespoons of olive oil into the yeast mixture.

Mix Dough In a Food Processor:

Add flour and salt to the work bowl of a food processor and pulse with a steel blade to combine.
Slowly pour in the liquid ingredients, then pulse until a cohesive dough ball forms. Continue processing until the dough is smooth and elastic, for about 30 seconds longer.
Turn the dough out onto a lightly floured surface and knead by hand for a few seconds to form a smooth, round ball.

Rise Dough:

Lightly oil a large bowl or container with ½ tablespoon of olive oil.
Move the dough to the prepared bowl or container, and roll it around in the oil to lightly coat.
Cover the bowl with plastic wrap or place the container’s lid on and let the dough rise until doubled in size, about 1 ½ - 2 hours.

Preheat Oven:

While the dough is rising, move the oven rack to the second-highest position. Place a pizza stone on the rack, and preheat the oven to 500°F for at least 30 minutes.

Deflate and Relax Dough:

Deflate the dough by punching it down. Transfer the dough to a lightly floured countertop and divide it into 2 equal pieces.
Roll each piece of dough into a smooth, round ball. (If you're freezing one of the dough balls, wrap it in plastic and place it in a Ziploc bag before transferring it to the freezer. For more detailed directions, see my freezing instructions above.)
Cover the dough with a damp paper towel and let it relax for 15-30 minutes.

Roll Out The Dough:

Place parchment paper on top of the pizza peel and sprinkle with cornmeal. Move 1 dough ball to the pizza peel and press it into a 14-inch circle by gently stretching and pressing the dough.
Once the dough is pressed into an 8-inch circle, place the palm of your hand in the center and gently pull the edges to stretch it to 14 inches. If the dough is snapping back while you're pressing and stretching it, then cover it with a damp paper towel and let it relax for 5-10 minutes before starting again to get it to 14 inches.
Brush ½ tablespoon of olive oil around the outer edge of each pizza.

Bake the Pizza:

Once the pizza stone has preheated at 500°F for at least 30 minutes, add sauce, cheese, and desired toppings to the rolled-out doughs.
Use the pizza peel to slide the pizza and parchment onto the preheated pizza stone. Bake for 8-12 minutes or until the crust is beautifully golden and the cheese is bubbly.
Use the pizza peel to remove the pizza from the oven. Let the pizza sit for 5 minutes before slicing and serving.

Video

Notes

This recipe makes about 2 pounds of pizza dough, which is enough dough for two 14-inch pizzas.

MIXING BY STAND MIXER DIRECTIONS: Meanwhile, in a bowl of a stand mixer fitted with a paddle attachment, mix together bread flour and salt until combined. With the mixer running on low, slowly pour in the yeast mixture and mix until cohesive dough forms. Stop the mixer and switch to a dough hook. Knead on medium speed until smooth, about 4-5 minutes. Form dough into a smooth, round ball and proceed to "RISE DOUGH".

MIXING BY HAND DIRECTIONS: In a large bowl, combine the salt and half of the flour. Add the yeast mixture and mix until combined using a sturdy wooden spoon. Add the rest of the flour and mix until a cohesive dough forms. Lightly flour a countertop and move the dough to the floured surface. Knead the dough until smooth and elastic, about 8-10 minutes, using minimal flour while kneading. Form the dough into a smooth, round ball and proceed to "RISE DOUGH."

Nutrition