We've been making a bunch of pizza oven videos and how to make pizza videos, so I thought we should show how to make easy pizza dough using your food processor.
You can make this pizza dough recipe and put it the fridge for two hours, but its much better if you mix it up the night before and refrigerate the pizza dough overnight. I had some extra pizza dough after making a bunch for the video and put it in the dutch oven as a round loaf and it baked up great.
3 cups Bread or All Purpose Flour
1 tsp active yeast about ½ packet of yeast
1 tablespoon sugar
1 teaspoon coarse salt
⅓ cup olive oil
1 cup warm water
Put all the dry ingredients in your food processor and turn on the food processor for a few seconds to swirl the ingredients together.
Turn on the food processor to high and pour in the olive oil
Start to slowly trickle into the food processor the water. The goal is to get the dough wet, but not real wet
Once the dough forms into a rough ball, turn off the processor, gather up the dough, and put it on a large piece of plastic food wrap.
Wrap the dough with the plastic wrap and put in the fridge for at least 2 hours, overnight is better.
When rolling the dough out, if it shrinks back, allow it to rest a few minutes and then roll it again.
Tonia Moxley
Ugh, I've become one of those people I don't like, who always have a little, "Actually, but..." nit to pick. I thought about not posting this, but since it can save you money, I decided to do it anyway and keep hating myself.
America's Test Kitchen's most recent series on science and cooking has Jack Bishop talking about the difference between extra virgin and plain olive oil. Turns out, for most of us buying regular or just "light flavor" olive oil is the best choice -- it's cheaper, it's refined and it's much better for cooking.
Extra virgin olive oil is unrefined, meaning it has a lot of vegetable particulates in it and comes from the first pressings of the olives. It's got a wonderful flavor that's good used fresh -- in salads and drizzled over vegetables and bread. But heating it degrades it significantly, destroying that expensive flavor and wasting your money.
Also, it turns out the flavor of extra virgin olive oil degrades in the bottle, too. Unless your bottle is date stamped with a recent date, you're not getting your money's worth and would be better off buying a cheaper olive oil.
For cooking, especially frying, you should always use the cheaper refined olive oil -- one, because you're wasting your money using extra virgin, and two, because all that particulate matter in extra virgin burns at pretty low temps, smoking and imparting a bitter flavor to your food.
The long and short of it is: in cooking and baking, it's probably a good thing to cheap out on olive oil.
But when making salad, check that freshness date before shelling out money on extra virgin.
Tonia
Pat Murphy
Hi Eric -
Love your videos! I recently introduced one of my nephews to your site - he lives outside of Capetown, S Africa and wants to build a pizza oven. Your how to video is just the ticket for him!
I'm a bit confused on this dough recipe - you have one cup of flour listed, but you mention and measure 3 cups of flour - am I correct in assuming you use 3 cups?
Pat
Myra
Eric,
I make pizza dough in the food processor all the time. It's simple and no-fuss. I also make extra and put it in a zipper bag with a little oil then toss that into the freezer. It only takes a couple hours for the dough to thaw and the rest time lets the yeasty flavor develop. By the way, I have the same machine! Great minds....
stacie gregg
aww..)= i was expecting u to do a whole video of u making the whole pizza.. i love all your cooking videos (wish u would make alot more though).
Nancy
Hi,
We have been making pizza dough for a while. At this point I use white whole wheat for almost half of the flour. Also use honey instead of sugar. We ended up making our own pizza because we moved to an area over 20 years ago where is was impossible to get a good thin crust pizza. Now we find it hard to eat any pizza other than our own.
Carol
I love the plastic wrap tip! I make a mess of it every time I use it!
Love your show!
Giovanni
Tonia,
you are correct. Never use EVOO for cooking.
Use Olive Oil, which can resist much much better to high temp.
I produce Olive Oils in Italy
Enjoy the show
Edmond
thanks for recipe.
Your video says 3 cups but your written instructions show 1 cup of flour.
Eric Gunnar Rochow
thanks for the heads up, we just fixed that one! eric.
Megan
We tried this recipe tonight, very tasty! I have to say though, we actually tried the dough from your artisan bread recipe for pizza once before & I actually liked it better! It bubbled up nicely & was similar to the pizza dough I've had from pizzerias. So just a thought, the artisan bread dough doesn't have to ONLY be used for bread bread, it can be used for pizza dough too! 😉