1 hr 40 mins
from "a couple cooks" - http://www.acouplecooks.com/2010/09/pizza-dough/
My Private Note
Units: US | Metric
- 1In a food processor, combine flour, yeast, olive oil, and salt.
- 2With the food processor on, slowly (over 30 seconds) start pouring in 1 1/2 to 1 3/4 cups of warm water. Stop adding water when the dough form a single ball. If you add too much water and the dough gets sticky, just add a bit more flour.
- 3Leave the food processor on for about 10 more seconds to knead the dough a bit. Place the dough ball in a floured bowl, cover it with a towel, and allow it to rise for about an hour.
- 4After an hour, reform the risen dough into a ball. Divide it into four equal parts and either freeze it or allow it to relax for immediate use.
- 5To freeze: Place each dough ball in a zip-top bag and put in the freezer. The morning that you are going to use the dough, remove it from the freezer and place it in the fridge to thaw. About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with plastic wrap.
- 6To use immediately: Cover each dough ball with plastic wrap, and let them sit on the counter for another 30 minutes to relax.
- 7To stretch the dough, gently press it out on the counter into a circle shape, about half the size of the final pizza. Then drape the dough over both of your knuckles and rotate it around, allowing it to stretch itself to a larger circle, about 10 inches in diameter. If the dough starts to resist stretching, put it down and allow it to rest for about 5 minutes, at which point it will stretch more easily.
Browse Our Top Yeast Breads Recipes
You Might Also Like...View All Yeast Breads Recipes
Nutritional Facts for Food Processor Pizza Dough
Serving Size: 1 (233 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 475.8
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 223.6 mg
- Total Carbohydrate 96.1 g
- Dietary Fiber 3.8 g
- Sugars 0.3 g
- Protein 13.6 g