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Epicurious

Food Processor Pizza Dough

By Katherine Sacks

4.4

(6)

Image may contain Food and Pizza
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

  1. 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.

TagsDoughPizzaItalianEuropeanItalian AmericanYeastBread FlourFlourNut FreeVegetarianDairy FreeVeganEasyMake AheadQuick5 Ingredients or Fewer30 Minutes or LessFood ProcessorEpicurious

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