Recipe video above. When we make pizza, we usually knead by hand because it only takes 5 minutes and we enjoy the tradition and feel of the dough. But I recently discovered the dough can be made in a food processor - the whizzing blades develop gluten at a super sonic speed. The pizza crust comes out exactly the same in every respect as when kneaded by hand! You just need a touch more water so it comes together in the food processor. Best to use weights provided, if you can - it's the most accurate way to make this.
Cuisine: Italian, Western
Keyword: easy pizza dough, pizza dough
Servings: 3pizzas, 30cm/12"
600g (4 cups)bread flour, or plain/all purpose (Note 1)
2 tsp (6g)rapid rise or instant yeast(Note 2)
2 tsp (12g)salt, kosher / cooking salt (Note 3)
4 tsp (20g)white sugar
4tbspextra virgin olive oil
375 ml (1 1/2 cups)warm tap water(375g, Note 4)
2tspExtra Olive Oil
Fit food processor with dough blade, if you have one.
Place flour, yeast, sugar and salt in large food processor (8 cups/2L+). Pulse twice.
With motor on low, pour oil in quickly. Then pour water in slowly over 10 seconds.
Continue blitzing for 30 seconds - dough will come together, but won't be a neat ball (that's ok).
Take dough out and shape into a ball.
Follow recipe above for Rise #1, shaping, cooking etc - this dough is exactly the same as the above dough.
1. Flour - bread flour / pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn't make a special trip for it - all purpose / plain flour works just fine!2. Yeast - use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Pulse flour and salt in food processor. Then, per recipe, slowly pour water and oil in while motor is running. Fresh yeast - I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g / 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.3. Salt - reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt)4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.