Food Processor Pizza Dough

Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • ½ cup water (100°F)
  • ½ teaspoon active dry yeast
  • 1 ½ teaspoons olive oil
  • 1 cup (127 g) bread flour
  • ¾ cup (94 g) all-purpose flour
  • ½ teaspoon granulated sugar
  • ½ teaspoon salt

Directions

  1. In measuring cup, dissolve yeast in warm water. Let stand 5 minutes. Stir in olive oil.
  2. In bowl of a food processor fitted with the chopping blade, combine both flours, sugar, and salt with 3 or 4 pulses.
  3. With the motor running on medium-low, slowly add the yeast mixture. Continue processing until the dough forms a ball and cleans the sides of the bowl. Increase speed to medium and process to knead 1 minute.
  4. Coat the inside of a large bowl with olive oil. Place the dough in the bowl and turn to coat with oil. Cover and let the dough rise in a warm place until doubled in size, 1 to 2 hours.
  5. Place a pizza stone on the lowest rack of the oven. Heat oven to 500°F.
  6. Divide dough into 2 pieces for personal size pizzas. Flour a pizza peel or flat cutting board. Shape dough with your hands or roll with a rolling pin on peel or cutting board, making sure dough is not sticking to the peel.
  7. Brush edge of crust with olive oil, making sure oil doesn’t get on peel to prevent it from sliding onto pizza stone. Add sauce, toppings, and cheese.
    To slide the pizza onto the stone, position the edge of the peel at the back of the stone. Jiggle the peel or board until the pizza starts sliding, then pull back on the peel so the pizza slides off and onto the stone. If pizza sticks to peel, use a spatula to gently lift it until it will slide on its own.
  8. Bake 8 to 10 minutes or until crust is browned and cheese is melted.

Serves: 1 large pizza or 2 personal size pizzas 

 Test Kitchen Tips:

Dough can be made ahead and refrigerated overnight. Or, wrap and freeze. Bring dough to room temperature before shaping. 

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