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How to make pizza dough in the food processor

199 Views 12 Replies 3 Participants Last post by  Wooleybooger
first the recipe for one pizza dough:
3 cups all purpose flour
1 teaspoon kosher salt
*3 tablespoons sugar
1 cup warm water
1 tablespoon yeast
1 teaspoon of sugar to help activate yeast
3 Tablespoons olive oil
* the sugar is what makes this dough so delicious…this is
the secret to good pizza dough that pizza parlors make…they
use a lot of sugar.

45 second food processor Pizza Dough.
put in the food processor…
3 cups all purpose flour & 1 teaspoon kosher salt
& 3 tablespoons sugar

In a big mug - measure 1 cup of warm water & 1 Tablespoon of yeast
& 1 teaspoon of sugar - in a few
minutes it will foam up and proof … then combine the yeast mixture and
the 3 tablespoons olive oil and put it all into the processor on top of the flour.

Cover and mix for several seconds then switch to pulse
(so that you don’t strain the mixer)...continue pulsing for 45 seconds.
It will come together and ball up...If it’s too dry add a little water, if it’s too wet
add flour.( see pic # 4 ) it was too wet, so I added a tablespoon more of flour.

Turn out and kneed for 30 seconds to 1 minute until nice and smooth.
place in oiled bowl and turn to coat ball with olive oil.

Cover with plastic wrap and put in warm place until It triples in size.
After this spread out in cookie sheet or in cast iron skillet. ( or put in plastic
bag and refrigerate to make pizza for another day)
I usually bake this crust for a few minutes 4 -5 before putting on the topping.

I make all my bread doughs this way as well. ( in the food processor)
Fast and easy..
pics to follow.
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I need to get another processor someday. I managed to break the interlock between the lid and the switch and can't get another bowl and lid. I use it by inserting a chopstick through the handle and depressing the interlock switch.
I prefer to mix the dough by hand and I don't proof the yeast, also use much less yeast than you do. 1/2 or 3/4 teaspoon according to mood. I use tap water also instead of warmer water. The yeast will grow, all it needs is some sugar and water and the water temp isn't important as long as it's not hot. Less yeast, cool water equal longer rising time which allows the yeast to convert the natural sugars in the flour for more yeast food. I'll just say there isn't a wrong way except using too hot water.
I use my KA mixer all the time, and not just for mixing. I've got a lot of the attachments that I use as well.

To be honest, I would use my food processor to make food for our parrots more than anything else. They're on a specialized diet of cooked legumes, sprouted grains and finely chopped veg and greens. Since I've got a couple of picky eaters, I would run the legumes through the food processor to mix them up and create a mush out of them. That way they can't pick out just the ones they like. Then I run the veg and greens through and mix all of that together with the grains.

So I need one that will stand up to that kind of abuse. And I need to get over being an old fudd who likes a food processor that sits next to the motor, not sitting on top of
I used to make food for our old cat. She got to not eating canned or bagged cat food so I chopped some meat added cooked veg and rice put it through an old #2 Universal hand cranked meat grinder and she ate that. I only had to do that a week or so, one day she came up to me, looked up then walked off. 5 minutes later I found her laying our bedroom dead.
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