Prep 1 hr 15 mins
Cook 10 mins
I have been trying many pizza recipes over the past 19 years and this one is the best. I got this recipe from my Cuisinart food processor cook book.The main part of the preparation time is the rising of the dough. Otherwise it is very easy and delicious. I will never buy commercial pizza again.
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 1⁄4 cups warm water (105-115 degrees F or 40-46 degrees C)
- 3 1⁄3 cups all-purpose flour
- 1 1⁄2 teaspoons kosher salt
- 3 teaspoons extra virgin olive oil
- In a 2 cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.
- With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough, which may be slightly sticky. Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising , prepare any pizza toppings.
- Place dough on a lightly floured surface and punch down. Roll into desired crust sizes.
I heard a rumor that you're a long time dough-maker. ;-) I had to come see for myself. Great crust!
This is my favorite pizza dough. Making it in the food processor makes it simple and fast. This dough freezes well too. The pizza dough is very easy to work with. When baked it has a nice crust and chewy consistency. Highly recommend this recipe.
Thank you for posting this recipe. It is my favorite...I went looking for my cuisinart book..could not find it...and I love food.com. So I was tickled pink you had posted it here. I make it exactly the same, however, this time, I sent hubbie to store and he bought the wrong kind of yeast. He bought the bread machine type. I follow this exactly, except with this type of yeast I add it to the try ingredients instead of letting it get foamy..I prefer the active dry yeast, but this type works to. Only advantage, I don't have to wait 5 minutes...still not my preference. Thank you again for posting...it's wonderful! I use #114392 for the sauce...we love both these recipes!