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.
Provided by I_love2nurse in Can
Categories Lunch/Snacks
Time 1h25m
Yield 3 12 inch crusts, 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 279.7, Fat 3, SaturatedFat 0.4, Sodium 439.6, Carbohydrate 54.2, Fiber 2.2, Sugar 0.9, Protein 7.7
QUICK PIZZA DOUGH
The trouble with most homemade pizza dough recipes is that they're sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it's worth the effort - what little effort is required. With the help of two allies in the kitchen - your food processor and your freezer - now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.
Provided by Suzanne Lenzer
Categories pizza and calzones, main course
Time 30m
Yield 2 crusts (4 servings)
Number Of Ingredients 6
Steps:
- Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
- Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
- Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
- Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don't have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it's relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
- Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 12 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 414 milligrams, Sugar 0 grams
FOOD PROCESSOR PIZZA DOUGH
This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.
Provided by Katherine Sacks
Categories Pizza Bread Food Processor
Yield Makes about 1 pound of dough
Number Of Ingredients 3
Steps:
- Pulse yeast, salt, and 1 2/3 cups flour in a food processor until combined. With the motor running, add 3/4 cup 100°F-110°F water and process until a ball forms, about 30 seconds.
- Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Divide into 2 balls (each will make a 12-14" pizza).
- Transfer balls to separate large resealable containers or bags. Chill at least overnight and up to 2 days.
- Do Ahead
- Dough can be made 3 months ahead; tightly wrap balls in plastic and freeze.
PIZZA DOUGH IN FOOD PROCESSOR
fast and easy...this is the best quick dough I have ever come across...I got it from Harrowsmiths television show...
Provided by andypandy
Categories Yeast Breads
Time 25m
Yield 2 10inch pizza crusts
Number Of Ingredients 7
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.
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