This 2-Minute Food Processor Pizza Dough recipe makes 3 thin and chewy, New York-style pizza crusts in the blink of an eye.
I’ve spent a decade perfecting my homemade pizza game and I’m excited to finally be sharing my tips with you. This food processor pizza dough is, hands down, my favourite dough recipe of all time and it’s going to change how you make pizza–for the better.
I’ve been on the whole-grain train, the gluten-free pizza crust train, and have, in the last two years, fallen head over heels for a more traditional New York style pizza crust. In part because it’s exceptionally tasty with a perfectly crisp yet tender texture, and in part, because the food processor makes quick and easy work of it.
I’m including my recipe for truffled mushroom pizza because it’s what I make 95% of the time. It’s a hit even with the mushroom haters in my family.
First Things First, What is New York Style Pizza?
New York style pizza is famous for a thin, crispy-edged crust, that still maintains a pliable, tender base. It’s a pizza crust you can fold. What’s not to like about that?
What Kind of Flour Do I Need to Make Food Processor Pizza Dough?
To make the best food processor pizza dough, bread flour is the top choice. But, if you’re stuck, all-purpose will do in a pinch. Bread flour has a slightly higher protein content (11%-13%) compared to 9%-11% with all-purpose flour, so it produces more gluten. The gluten strands are what give bread its characteristic stretch, elasticity, and chew, so the end result will be better.
It’s not hard to access; you can find it in the baking aisle of almost every grocery store. And if you’re worried about carrying another single use ingredient, don’t despair. Once you make this pizza dough, you’ll never make another dough again.
Do I Need to Weigh My Flour?
I’m going to say this as gently and emphatically as I can: For best results, use a scale for all of your baking. There is a lot of variability between how individuals measure flour that can result in upwards of ½ to a full extra cup of flour being added to a recipe.
Do you scoop then pat down? Do you spoon and swipe? Do you scoop directly from the bag? Each method has an impact. Flour can become densely compact and if measured incorrectly, can lead to really dry, tough dough.
If you don’t have access to a scale, follow best practices for measuring your flour: First, fluff your flour with a spoon. Secondly, scoop fluffed flour into the measuring cup until overfilled. Finally, swipe across the top with a flat surface, like a knife, to even it out. I currently have this scale. But for over 10 years, I had this one that I bought on sale for $15.
For the Fastest, Easiest Pizza Dough Recipe, Look No Further
Once you’ve got your mise en place, the recipe comes together in under two minutes. Pulse the dry ingredients together (10 seconds), add the wet ingredients, then turn the machine on until it forms a ball of dough, about 30 seconds. Keep the food processor running for another 30-60 seconds and voila: your dough is kneaded! Pop in into bags to rise in the fridge overnight or for up to 6 days.
Whole Wheat Pizza Dough
This pizza dough is truly perfect as is. But if you’re looking to add whole wheat to your flour blend, this mix can handle 20% (124g). I’ve also included those details in the recipe notes.
I’m 100% on the sourdough train and like the masochist that I am, made a commitment to myself to only feed my family homemade sourdough bread this year. As a result, sourdough pizza also makes its way into our rotation, from time to time. And you probably know, that due to its long, slow fermentation process, dough produced in that fashion has a lower glycemic index and tends to be easier on the digestive system.
I assumed the same (or similar) would apply to a long, fermented dough made with standard yeast. And when I checked in with some friends in the know (Nutritionist/ND and Food Scientist/RD/Comfort Queen), they seemed to think that I was right. The dough is ready after about 18 hours in the fridge, but for the health benefits, I prefer to eat mine after 3-5 days of fermentation action.
For a Friday pizza night, I usually make my dough from Sunday to Tuesday. All that to say, if you’re looking for a healthier pizza option that also doesn’t compromise on anything else–literally ANYTHING, give this food processor pizza dough recipe a try.
Can I Freeze Food Processor Pizza Dough?
Why yes, you can! Let is rise in the fridge for the full 18-24 hours, form it back into balls, very lightly coat it in olive oil, then wrap it in individual, tightly-sealed portions. Thaw the dough in the fridge overnight the night before you’re going to use it. It should last up to 3 months in the freezer.
Do You Recommend a Particular Food Processor?
Any high-capacity food processor will work beautifully to make this dough, just be sure to check the size specs. But we are super, duper smitten with the Breville Sous Chef® 16 Peel & Dice Food Processor. So much so, that we’re giving one away to one of our lucky readers.
This food processor will transform the way you cook, by saving you time and making meal prep a breeze. It’s an EXCEPTIONAL product, and one that you will be incredibly grateful to have by your side in the kitchen.
True story: I have owned 3 food processors in the last 17 years. After about 10-ish years of use, I gave my first away when a brand sent me a new fancy one to test out. Several years later, that one suddenly broke (making pizza dough, actually).
In March, I was gifted the Breville Sous Chef® 16 Peel & Dice and I can tell you with absolute confidence that it is, by far, the best one I’ve ever owned. I got it in March and though I’ve only been using it for a few months, it feels like a higher quality product than any other I’ve had.
Practically speaking, it’s hefty, has a rugged base, a strong, sturdy bowl, and extremely sharp blades. When you put something in it that likes to throw its weight around, (like this pizza dough), the Breville Sous Chef® 16 Peel & Dice holds its ground. Yes, it skips a little under the push and pull of an over 2-pound ball of dough. But because of its heavy base and robust bowl, it isn’t jumping all over like a lopsided washing machine.
The dough blade, which is what I use to make the pizza dough, is also great for making pastry dough, too. (Sidenote: since I discovered the ability to make perfect pastry in the food processor years ago, I rarely do it any other way.)
Related: If you really want to dig deep into pastry methods, the fraisage method is a great technique to explore!
For exceptional dough and pastry, this machine works wonders, but I haven’t even begun to tell you about the true star features of the machine. The Sous Chef® 16 Peel & Dice comes with several sharp, precise, and intentional blades, each designed to do unique types of cuts–ones that culinary school grads and chefs spend months perfecting their technique on.
The blades are designed to literally peel and dice, as well as julienne, shred, and even french-fry. (Yes, there’s an actual french fry blade. And it works really well with both regular and sweet potatoes. You can literally put the whole, unpeeled potatoes in to get restaurant-quality cut fries.) What’s more is there is a peeling function which allows you to peel up to 7 potatoes at a time!
Back to those blades because, guys, you can literally slice tomatoes! In a food processor! Did you read that? You can slice tomatoes in a food processor, and they won’t turn into a mushy mess. You can slice any vegetables you want, really–think onion, cucumber, carrots, peppers, etc.–to the size that you want. The blade has a 24-point adjustable setting!
Speaking of what you put in there, there 3 chute shapes to accommodate large and small foods like potatoes, squash, beets, and parsnips–most any shape or size. And the machine allows for up to 10 cups of continuous dicing!
The mission with this product is to help its users save time and energy, which has the added benefit of enabling you to create healthier, more gourmet meals, more often. With the time it saves in meal prep, it really does help move things along in the kitchen. Tasks can be done faster–often in a fraction of the time, including clean-up. That means more time to do other things that you love doing. It’s a TRUE gift in the kitchen.
Lastly, and this is a simple detail, but it feels valuable and worth mentioning. On the lid you can find the word “align” with an arrow pointing down. A complimentary align/arrow logo is situated on the handle of the bowl to tell exactly how to twist and lock your lid into place. No more adjusting until you get it right. It just glides right as a result of this thoughtful detail.
It’s also totally safe and doesn’t start until the lid is locked on and the pusher has made contact with the chute feed. So if you have little ones wanting to help, they can, with your guidance, help by adding ingredients to the machine and pressing buttons. The built-in timer is also helpful in this regard. Those kiddos can sometimes be distracting.
OK, let’s talk about this delicious pizza base, shall we?! The beauty of this pizza is that it doesn’t require a sauce, making it faster and easier to get from counter to tabletop. Tucked into this bubbly browned crust is a mushroom pizza so epic, that I can guarantee it’ll be on your dinner roster for years to come. It’s rich, flavourful, and full of that critical umami punch we seek out in pizza.
If you think that you don’t like mushrooms, give this mushroom pizza a chance to change your mind. Inspired by a recipe in the Gjelina cookbook, it’s the cream of the crop of mushroom pizzas. And seriously so simple; just mix the mushrooms and go! It’s incredibly flavourful mixed with olive oil, truffle-flavoured oil, and a sprinkling of Maldon salt. Aiming for flavour alongside that gourmet pizza experience, it delivers on all fronts!
For those of you on social, it’s also perfectly pretty and gram-able with a mix of diverse mushrooms. But, and you’ve got to trust me on this, it also holds up equally well with white buttons. Yes, that’s a fact. Make it as lavish or as simple as you like.
And, for what it’s worth for the parents out there, we started Friday night pizza night when my daughter was just under a year and a half old and she requested this mushroom pizza for her 2nd birthday. To this day, it continues to be one of her favourites.
So You Want to Make a Dairy-Free or Vegan Pizza?
You do you, girl! I know that not everybody eat cheese and/or dairy, so I asked our primarily plant-based contributors to weigh in with their favourite cheese replacements, all of which would compliment this pizza beautifully. Here’s what they said:
- Alexandra loves to top her pizza with a salad with a strong vinaigrette right on top.
- Sophie loves a good nut parm or a bit of nut cheese, or caramelized onion for that umami flavour.
- Heidi forgoes any false cheeses and, like Sophie, uses almond parm, but with the addition of balsamic reduction. If she’s in the mood for a more traditional cheese flavour, she thinks that CHAO cheese is the bees knees.
However you eat it, jump on the pizza train with us. It’s a beautiful and delicious party. And if you make this food processor pizza dough recipe, be sure to tag us on social media. We always love to see what you’re cooking up!
GIVING AWAY a Breville Sous Chef® 16 Peel & Dice to One of You! Onto the BEST Part. The giveaway will take place on instagram over the weekend, so be sure to follow along!
For the Pizza Dough
- 630g (about 4 1/2 cups) bread flour, plus more for dusting
- 15g (1 1/2 tbsp) kosher salt
- 10g (1 tbsp) sugar
- 10g (2 tsp) instant yeast
- 415g (1 3/4 cups) tepid water
- 33g (3 tbsp) olive oil
For the Truffled Mushroom Pizza
- 12oz mixed mushrooms, thinly sliced. Small mushrooms can be halved or left whole)
- 33g (3 tbsp) olive oil
- 11g (1 tbsp) truffle-flavoured oil
- 6g (1 tbsp) Maldon salt
- Fresh thyme leaves, for sprinkling
- 90g (3.5 oz, ~ 3/4 cup), crumbled goat cheese, divided
- 150g (1 1/5 cups) grated mozzarella cheese, divided
For the Pizza Dough
- In the large bowl of a food processor fitted with the dough blade, add the flour, salt, sugar, and yeast. Pulse a couple of times to combine.
- Add water and olive oil and process until the dough comes together and forms a ball, about 20-30 seconds. Continue to process another 30-60 seconds to develop the dough.
- Turn the dough out onto a lightly floured surface and shape into a ball, about 10-15 seconds.
- Divide the dough into 3 pieces and shape each into a ball. Place each ball of dough into a ziptop bag or other tightly sealed container. Refrigerate at least 18-24 hours. Dough will be bubbly and doubled in size. At this point the dough can remain in the fridge for up to 5 days or put in the freezer (see notes for freezing instructions).
- Bring the dough to room temperature for 1-2 hours before baking. If the dough isn't stretching well, let it warm up a bit longer.
For the Truffled Mushroom Pizza
- Place a pizza stone in the centre rack, if using, and preheat oven to at least 500°F (260°C). Lightly dust a pizza peel with semolina flour. If not using a pizza stone, a standard baking sheet works just fine. You do not need to preheat it.
- In a large bowl, toss the mushrooms with the olive oil, truffle-flavoured oil, and salt. Set aside.
- Stretch the dough out onto the pizza peel or baking sheet, ensuring it doesn't stick.
- Top with ⅓ of the mozzarella cheese, then scatter ⅓ of the mushrooms. Finally, dot ⅓ of the goat cheese onto the pizza.
- Bake in the oven for 7-8 minutes. Rotate 180 degrees and bake another 3-4 minutes, or until bubbly and browned all over.
- Remove from oven, set aside to rest 3-4 minutes. Sprinkle with a few fresh thyme leaves, slice, and serve immediately.
- Repeat with remaining 2 pizzas.
- Mixed mushrooms are beautiful and delicious, but this pizza does well with thinly sliced white button mushrooms.
- or this recipe I used cremini, tiny white button, and oyster mushrooms.
- To make whole wheat pizza dough: Use 20% (126g) whole wheat flour to 80% (504) white bread flour.
Amount Per Serving: Calories: 95 Total Fat: 5g Saturated Fat: 2g Unsaturated Fat: 3g Cholesterol: 5mg Sodium: 148mg Carbohydrates: 10g Fiber: 1g Sugar: 1g Protein: 4g