Recipe by lolablitz
I found this on FabulousFoods.com and it is The Best pizza dough I've made yet. I just love that you make it all in your food processor with practically zero mess! Perfectly textured, crispy on the outside, soft on the inside without being bread-like. It's from Cheri and was made by her in a year-long friendly competition for the best dough. I'm not very familiar with the website, but I've been trying to find the best dough for months and so far, this is it! I'm reposting it here for safe-keeping! Cheri calls for 2 3/4 cups bread flour and 1/2 cup of semolina flour, but you can also (as I did) just use 3 1/4 cups of plain old white flour. Still awesome. The dough is sticky, don't be alarmed, just slather some EVOO onto your hands and you're set! Makes 2 medium pizza doughs.
- 1 1⁄2 cups very warm water
- 2 teaspoons yeast
- 2 teaspoons sugar
- 16 ounces about 2 3/4 cups bread flour (or plain white flour)
- 3 1⁄2 ounces semolina flour (or plain white flour)
- 1 teaspoon salt
Directions See How It's Made
- Place very warm water, yeast and sugar in food processor and pulse once or twice to mix. While most recipes will tell you to use lukewarm water when making yeast dough, I find that by the time you take hot water, put it into a measuring cup and then into a food processor, it has cooled significantly. I always use water that is almost too hot to the touch, and have always had great luck with this dough. Let sit while you measure out the dry ingredients.
- After 2-3 minutes you will see small bubbles forming in the liquid in the food processor, which indicates that your yeast is working. Dump in the dry ingredients and turn on the food processor. The machine will go all the work, including the kneading. After about a minute the dough should form into a ball going around in your food processor. Open the machine and take a look. If you think the dough is too wet, you can add a bit a flour, but know that too wet is better than too dry, and the dough will loose some of its stickiness as it rises.
- Place about a tablespoon of olive oil in a large bowl. Take the dough out of the food processor (putting a little olive oil on your hands will keep it from sticking) and form it into a ball. Place in the bowl and turn to lightly coat with the olive oil. Cover with a clean kitchen towel and let dough rise in a warm, draft free place for about an hour or until doubled in size, before rolling out and baking. For a crust with a perfect pizzeria taste and texture, I recommend baking on a pizza stone in a very hot oven (500 - 550°F for about 10 -12 minutes.