Friday, May 30, 2014

Food Processor Pizza Dough

* 3/4 cup warm water (105-110 F), divided
* 1 package (7 g) active dry yeast
* 1 tsp sugar
* 500 g AP flour
* 1 tbsp olive or vegetable oil
* 1/2 tsp salt

1. Combine 1/4 cup of the warm water with the yeast and sugar.  Mix well, then let it sit for 5 minutes.
2. Set the remaining water aside.
3. Fit your food processor with the steel blade.  Process the flour, oil and salt for about 5 seconds, just until well combined.
4. Add the yeast mixture to the flour.  Process until blended, about 10 seconds.
5. Through the feed tube, very slowly drizzle the remaining water in until the dough forms a ball that clears the sides of the work bowl.  Once it has cleared the sides and gone around a few times, turn off the food processor and let the dough rest for 2-3 minutes.
6. Turn the processor back on.  If you have any remaining water, slowly drizzle that in, and let the dough turn in the work bowl approximately 10 times.
7. Remove the dough and place in a greased bowl.  Cover, and let the dough rise at least 1 hour, or as much as 3.
8. When you are ready, use this pizza dough as you would any other dough.  Divide it for individual pizzas, or roll it for family style pizzas.  This should be enough for 2 family sized pizzas, perhaps more depending on how thin you roll it.

I forgot to make our typical pizza dough they requires at least 6 hours in the fridge and then 1 hour out on the counter before you can use it.  I made this at 2 in the afternoon and we used it at 5.  And the dough was so easy to work with!!! You will definitely want to use a pizza stone with this recipe if you have one as I felt the crust did not brown as well as our usual recipe.  But it is now great to have a second pizza dough recipe I can use when time gets tight! 

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