No-Knead Food Processor Thin Crust Pizza Dough

"Yes, it's a long name for the easiest thin crust pizza dough ever. For a thicker crust let the dough rise for 45 minutes or more. This is extremely quick and the dough is really stretchy and easy to work with. Adapted from the Canadian Living Cookbook."
 
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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by Marie Nixon photo by Marie Nixon
photo by gailanng photo by gailanng
Ready In:
14mins
Ingredients:
5
Yields:
12 inch crust
Serves:
2-4
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ingredients

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directions

  • Pulse flour, yeast, and salt in food processor until blended.
  • With motor running, add water and oil. Process for 1 minute, or until a ball forms.
  • With floured hands, remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around.
  • Let rise for 10 minutes for thin crust.
  • Stretch into pizza pan and top as desired.
  • Bake for 10-12 minutes or until browned.

Questions & Replies

  1. what does the oven have to be set at?
     
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Reviews

  1. I made this in my KitchenAid stand mixer using dough hooks instead of in my food processor. I also let the dough rise for an hour and ended up with thick, chewy, tender, delicious pizza crust. Made for 2011 All You Can Cook Buffet.
     
  2. This was my first time making homeade pizza crust. I was nervous, but this was really pretty easy! I did have a mishap with my blade coming off, and there was a huge mess. Maybe I should have used the dough blade??? Either way, this made a really nice pizza crust! It was very sticky, though, and I might add that flouring my hands did nothing. I had to oil my hands.
     
  3. Delicious! Easy! Made as written... Used a Pampered Chef 'stone' baking sheet! Kids wanted more - making two next time! Thank you! We sprinkled garlic powder and Italian seasoning ontop of pizza - drizzles of olive oil also... Mm Mm tasty!
     
  4. Adults and children loved this. It was easy to make. I quadrupled the recipe to make 4 pizzas and I used my Bosch mixer to mix the dough. The first one I rolled out I neglected to oil the table first and had to re-roll it after scraping the rolled crust off of the table. After topping, I baked them 2 at a time at 375 degrees for about 16 minutes (swapping the top and bottom pizzas halfway). The crusts were thin (but not too thin) and chewy. I made it with the written ingredients, but did not allow it to rise for 10 minutes...I was in a hurry so I only gave it about 4-5 minutes. I will definitely make this again...perhaps putting in some whole wheat flour next time.
     
  5. This was great! I normally use my bread machine to make my dough, but this was so much quicker..and much better than my normal crust recipe..this one was spot on for pizza crust.
     
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Tweaks

  1. The crust was nice and crunchy.
     
  2. I usually use about 1 teaspoon of honey or sugar in the mix.
     

RECIPE SUBMITTED BY

I'm a young (if I do say so myself!) mom to 3 boys, ages 4, 2 and 4 months (as of Jan 08), and my husband and I live on 19 acres outside of a small village called Douglas. I grew up in Ottawa, but always wanted to live in this area, having spent a lot of time around here at my parents' cottage. Most of my time is spent with my boys and taking care of our new old 100 year old farmhouse. I absolutely love cooking and trying new things, and I'm very much into natural healing and healing through diet.
 
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