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Overhead shot of slices of beautifully cooked truffled mushroom pizza

2-Minute Food Processor Pizza Dough (+ a Truffled Mushroom Pizza)

  • Author: Kris Osborne
  • Prep Time: 10 minutes (plus 18 hours)
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 pizzas 1x
  • Category: Savoury; Meals
  • Method: Easy
  • Cuisine: American

Description

This 2-Minute Food Processor Pizza Dough recipe makes 3 thin and chewy, New York-style pizza crusts in the blink of an eye.


Scale

Ingredients

For the Pizza Dough (heavily influenced by this Serious Eats recipe)

  • 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

Instructions

For the Pizza Dough

  1. 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.
  2. 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.
  3. Turn the dough out onto a lightly floured surface and shape into a ball, about 10-15 seconds.
  4. 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).
  5. 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

  1. 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.
  2. In a large bowl, toss the mushrooms with the olive oil, truffle-flavoured oil, and salt. Set aside.
  3. Stretch the dough out onto the pizza peel or baking sheet, ensuring it doesn’t stick.
  4. Top with ⅓ of the mozzarella cheese, then scatter ⅓ of the mushrooms. Finally, dot ⅓ of the goat cheese onto the pizza.
  5. Bake in the oven for 7-8 minutes. Rotate 180 degrees and bake another 3-4 minutes, or until bubbly and browned all over.
  6. Remove from oven, set aside to rest 3-4 minutes. Sprinkle with a few fresh thyme leaves, slice, and serve immediately.
  7. Repeat with remaining 2 pizzas.

Notes

  • 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.

Keywords: Pizza, Pizza dough, mushroom pizza, food processor, easy, fast, recipe