Cuisinart Food Processor Pizza Dough

"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."
Cuisinart Food Processor Pizza Dough created by gailanng
Ready In:
1hr 25mins
3 12 inch crusts




  • 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.

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  1. Catherine R.
    This recipe is so good, takes only a few min. to come together, and works every single time. We roll it out into 4 smaller pizzas, put the dough on the grill, flip it once grill marks appear on the bottom, add toppings, and cook till done. Our fav combo topping lately is roasted cauliflower, anchovies, and herbs. Yum!
  2. cassie
    Pretty tasty with a nice crunch and chewiness. I think this has been my favorite crust thus far, after testing 6+ other recipes.
  3. Brenda M.
    My machine doesn't have a dough setting. Just On Off and Pause. Is the on setting going to be too fast???
  4. briancseed
    As an old geezer looking for a simple pizza recipe, this is it. Most of the dough's I tried were way too sticky and I didn't like playing with the receipe. This dough came off the blade and out of the food processor just beautifully....and easily divided into 3. However, I did add garlic salt instead of kosher...;-) Taking some advice from others, I plan to leave one in the fridge for 2 days before baking and the 2 others for 5 days and of those 2 will cook one and freeze 1. Looking forward to spreading the dough to 12" since I've had problems with "snap back".... Did a little research letting the dough rise in the fridge for better taste. Hmmm. Will come back and report as to the outcome.
  5. Kris V.
    Hi. The ingredients say 3 teaspoons olive oil, but you have a total of 4 teaspoons olive oil in the recipe description. Maybe it doesn't matter? Looks like the original cuisinart recipe calls for 2 teaspoons olive oil...?


I am a part-time registered nurse working in Intensive care. I am also married and have 2 teenage boys who love to eat and are always looking for dessert. In my spare time I cross stitch, sew, and go to the gym three times/6 hours/week. Finding this website has been a wonderful experience for cooking and baking delicious meals. I am really enjoying trying out the recipes that have been posted. Thank You very much.
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