Basic Pizza Dough Made In Food Processor

BASIC PIZZA DOUGH (MADE IN FOOD PROCESSOR)

Steps:

• Grease pizza pan(s). Preheat oven to 425 degrees F.
• Stir yeast and sugar into the warm water and let stand until foamy, about 10 minutes. Insert metal blade into Cuisinart food processor, and add flour and salt to bowl. Pulse briefly to combine flour and salt.
• Turn machine on and pour yeast mixture into feed tube. Process about 45 seconds, until all liquid has streamed into the flour and the dough pulls away from the sides of the bowl. Turn off machine.
• With oil ready to be added, turn on machine again and add the oil to the feed tube and process for another minute. If dough is sticking to sides of bowl, you can add another tablespoon of flour, one at a time, until it does leave bowl.
• Remove dough very carefully from bowl. If making two 14″ round pizzas, divide the dough in half. Can also be divided into small pizza pans or left intact if making pizza on a a very large baking sheet. Working with the dough for one of the pizzas, lift the dough and begin stretching and pulling, rotating the dough, working all edges. When dough is stretched, but not tearing, lay it in the center of one of the pizza pans. With fingertips, press and work dough out t the edges of the pan. If dough resists, let it rest for a few minutes, and then retry. Poke bottom of pizza crust a few times with the tines of a fork.
• If you wish to pre-bake your crust, place it in the over and bake for about 6 minutes. Remove from oven and add toppings as desired. Return to over and continue baking for another 10-15 minutes or until hot and bubbly and crust is browned.
• If you don't wish to pre-bake your crust, add toppings as desired on uncooked pizza dough. Bake in oven for 15-20 minutes, or until hot and bubbly and crust is browned.

CUISINART FOOD PROCESSOR PIZZA DOUGH

Steps:

• 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.

PIZZA DOUGH IN FOOD PROCESSOR

Steps:

• Put in the food processor, yeast, sugar, the 3/4 cup flour, salt, olive oil and water.
• Process for 15 seconds.
• Add the next one cup flour, Blend.
• Add the last one cup flour, til a ball forms.
• Knead approximately.
• 10 times or so.
• Let sit 20 minutes in a covered greased bowl.
• While dough is resting, prepare all your preffered toppings, sauce, pepperoni, sausage, cheese.
• Roll out.
• Makes two pizzas.
• Place dough onto an oiled pizza pan, or a cornmeal sprinkles pan.
• Top with toppings, and bake in a very hot oven 400 to 450 degrees for approx 12 to 15 minutes or until done.
• October 2004 my food processor bummed out, so I made the recipe using my Kitchen Aide with dough hooks. The recipe worked out very nice.

BASIC PIZZA DOUGH - PROCESSOR METHOD

Steps:

• Add the yeast and water to a bowl and stir with a wooden spoon. Allow the yeast to dissolve until it is incorporated into the water, about 5 minutes. Add the olive oil, salt and 1 1/2 cups of the flour. Stir the mixture with a spoon until until the dough forms a ball, or place all the ingredients in a food processor until the dough forms a ball. After a few seconds of mixing or processing, add the remaining 1 1/2 cups flour. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute.
• Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/2-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
• Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.