Making the perfect pizza crust comes down to paying attention to the details. Using bread flour and semolina flour – hard, high gluten flours – is what gives this food processor pizza dough recipe its chewy texture and authentic crispness. You can get away with using ordinary all purpose flour, but the end result will not be as high in quality.
Using a food processor, making fantastic pizza dough takes almost no time at all and causes little mess to clean up. Of course, you can also mix dough in heavy duty stand mixers, in a bread machine, or even by hand. Just remember that mixing by hand is probably a pretty serious workout and will take extra time.
This dough can be made ahead of time and stored up to five days. It will develop better flavor over time. It can also be frozen after rising for future use. Allow to thaw for four to six hours on the counter top or for a few days in the refrigerator, and bring to room temperature before using.
Simple Food Processor Pizza Dough Recipe
1 ½ cups warm water
2 teaspoons active dry yeast
2 teaspoons white sugar
16 ounces (about 2 ¾ cups) bread flour
3 ½ ounces (½ cup) semolina flour
1 teaspoon salt
1 tablespoon olive oil
Place sugar, yeast, and warm water in food processor, pulsing once or twice to mix. Allow to rest while dry ingredients are measured – two to three minutes. Yeast is working when bubbles form in the food processor liquid.
Add dry ingredients and turn on food processor. The machine should do all the mixing and kneading for you. After about a minute, the dough will form a ball that can no longer be mixed.
Turn off the machine and take a look inside. If the dough appears to be too wet, sprinkle with flour and knead.
Grease a large bowl with olive oil, and turn the dough out of the food processor. Turn to coat, and then cover the bowl with a clean kitchen towel.
Allow to rise in a warm place free of drafts for around an hour, or until double in size. Roll out to size and bake on a pizza stone or heavy pizza pan for ten to twelve minutes at five hundred degrees F.