I happen to love pizza, I mean how many of us don’t? From my perspective, it shares some of its fundamental traits with sandwiches… Hear me out… It’s normally focused pretty heavily on the crust (bread) and after that consideration, it moves on to toppings (just like a sandwich’s contents), from there you have your sauce of choice (condiments)… Overall, the Pizza is very much like a hot open-faced sandwich… where creativity is your only limitation!

However, my biggest complaint when making pizza from scratch is that if you try and buy a crust (remember in this analogy it’s like our bread) it’s usually as much as just buying a subpar pre-made pizza… Then if you go the route of making it economical or cost-effective you end up spending so much time and effort making the dough that it’s almost pointless… Well along comes a solution, save yourself the effort and use a food processor to do almost all the work! I do say almost all the work, because you will still have to shape the crust yourself, either into your normal pizza, a super thin crust, or even a calzone!

This recipe yields about 4 thin crusts or 2 thicker crusts, each crust serves 1 to 2 people depending on appetite, toppings, sides, etc… All that being said, let’s jump in!

Also Pictures and notes are below the recipe!

Food Processor Pizza Dough

Recipe by A Sandwich LaterCourse: Every Course is Better with PizzaCuisine: American / ItalianDifficulty: Super Easy

Servings

Thin Crusts

Prep time

minutes

Cooking time

minutes

Calories

418

kcal

Ingredients

2 teaspoons active dry yeast (or 1 packet)
1 teaspoon granulated sugar
1 1⁄4 cups warm water (105-115 degrees F) + you might need a bit more to get a good consistency
3 1⁄3 cups all-purpose flour, bread flour, whole wheat flour, Kamut flour, even all-purpose gluten-free flour, I mean whatever you have on hand or would like to use!
2 tsp kosher salt
1 Tbsp extra virgin olive oil + a little more to coat the bowl or bag

Directions

In a measuring cup, glass, or mug that can fit about 2 cups of liquid add the warm water, sugar, and yeast. Stir to combine and let stand for 5 minutes to activate the yeast while you prepare the flour.
To the bowl of a food processor fitted with a blade or dough blade add the flour and salt and pulse a few times to combine.
While the food processor is running slowly pour in the water+yeast+sugar mix and olive oil. The flour should form a ball (there might be a couple of loose bits, but if it’s pliable and just slightly tacky you’re good, see picture below!), and leave the bowl mostly clean, the flour should also form into a nice pliable dough, if not add water a little at a time, stopping and checking the dough between additions.
Once you have a nice dough ball, oil a bowl or ziplock bag and place the ball inside to proof.
After 1-2 hours the dough should have substantially increased in size, if you would like to develop the gluten in the dough a bit more you can kneed it for 30 seconds to a minute and let it rest another hour, or you can use it as is! Both options are equally delicious but if you develop the gluten the dough will be a bit more durable and hardy.
At this point, I usually divide the dough into 4 balls and oil them, if using you’re good to go, if you’re only making pizza for 1-2 people you can wrap the extra balls in plastic wrap and then put in a ziplock and freeze for up to 4-6 months.