No Knead Food Processor Thin Crust Pizza Dough

EASY NO-KNEAD PIZZA DOUGH

Steps:

• Make the dough: In a stand mixer with the paddle attachment, combine the flour, yeast, and salt on low speed. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, about 30 to 60 seconds. You don't need to knead it, just get all the ingredients mixed together. The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface. To mix by hand , follow the same procedure using a large bowl and a wooden spoon.
• Let the dough rise: Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil. Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk. After rising, you can refrigerate the dough for up to 48 hours. Take the dough out of the refrigerator about 1 hour before shaping.
• Shape and use the dough: Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times.

NO-KNEAD PIZZA DOUGH

Steps:

• Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
• Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
• Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
• Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
• Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
• Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.

AMERICA'S TEST KITCHEN THIN-CRUST PIZZA

Steps:

• In food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.
• Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough and knead briefly on lightly oiled countertop until smooth, about 1 minutes. Shape dough into tight ball and place in large lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
• Process tomatoes, oil, vinegar, garlic, salt, oregano and pepper in food processor until smooth, about 30 seconds. Transfer to medium bowl and refrigerate until ready to use.
• One hour before baking pizza, adjust rack in oven to second highest position, about 4-5 inches below broiler. Set pizza stone on rack and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3" apart. Cover loosely with plastic wrap coated with non-stick spray; let stand for 1 hour.
• Coat 1 ball of dough generously with flour and place on well floured countertop. Using fingers gently flatten into 8" disk, leaving 1" of outer edge slightly thicker than center. Using hands, gently stretch dough disk into 12" round, working along edges and giving disk quarter turns as you stretch. Transfer dough to a well floured peel and stretch into 13" round. Using back of spoon or ladle, spread 1/2 c tomato sauce in a thin layer over the surface of dough, leaving 1/4" border around edge. Sprinkle 1/4 c Parmesan evenly over sauce, followed by 1 c mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10-12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat this with second ball of dough.

MARVEL'S NO-KNEAD PIZZA DOUGH

Steps:

• Mix water, sugar, and yeast together in a bowl. Let stand until yeast is foamy, 5 to 10 minutes.
• Place flour, oil, and salt in a food processor; mix briefly. Add yeast mixture. Mix until a ball forms. Transfer to a bowl. Cover and let rise until doubled, about 1 hour.
• Punch dough gently to deflate. Roll out to form a pizza crust.

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.

EASY AS PIE 10-MINUTE NO-RISE THIN-CRUST PIZZA DOUGH

Steps:

• Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
• Add the remaining ingredients together and knead well, about 2-5 minutes.
• If the dough seems a little sticky, dust your hands with some flour and knead again.
• Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12" pie, or half for an 8" or 9" pan.
• I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc. on it and use the same baking instructions.
• Bake at 500F for 8-12 minutes or until the edges are nice and brown.