Cuisinart Food Processor Pizza Dough Recipes

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CUISINART FOOD PROCESSOR PIZZA DOUGH



Cuisinart Food Processor Pizza Dough image

I have been trying many pizza recipes over the past 19 years and this one is the best. I got this recipe from my Cuisinart food processor cook book.The main part of the preparation time is the rising of the dough. Otherwise it is very easy and delicious. I will never buy commercial pizza again.

Provided by I_love2nurse in Can

Categories     Lunch/Snacks

Time 1h25m

Yield 3 12 inch crusts, 6 serving(s)

Number Of Ingredients 6

2 teaspoons active dry yeast
1 teaspoon granulated sugar
1 1/4 cups warm water (105-115 degrees F or 40-46 degrees C)
3 1/3 cups all-purpose flour
1 1/2 teaspoons kosher salt
3 teaspoons extra virgin olive oil

Steps:

  • In a 2 cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.
  • With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough, which may be slightly sticky. Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising , prepare any pizza toppings.
  • Place dough on a lightly floured surface and punch down. Roll into desired crust sizes.

Nutrition Facts : Calories 279.7, Fat 3, SaturatedFat 0.4, Sodium 439.6, Carbohydrate 54.2, Fiber 2.2, Sugar 0.9, Protein 7.7

BASIC PIZZA DOUGH - PROCESSOR METHOD



Basic Pizza Dough - Processor Method image

Provided by Food Network

Time 36m

Yield 2 (12-inch) pizzas, serving 4

Number Of Ingredients 5

1 package active dry yeast
1 cup warm water (105 degrees F.)
2 1/2 to 3 cups flour, plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • Add the yeast and water to a bowl and stir with a wooden spoon. Allow the yeast to dissolve until it is incorporated into the water, about 5 minutes. Add the olive oil, salt and 1 1/2 cups of the flour. Stir the mixture with a spoon until until the dough forms a ball, or place all the ingredients in a food processor until the dough forms a ball. After a few seconds of mixing or processing, add the remaining 1 1/2 cups flour. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute.
  • Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
  • Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
  • Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/2-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
  • Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

PIZZA DOUGH IN FOOD PROCESSOR



Pizza Dough in Food Processor image

fast and easy...this is the best quick dough I have ever come across...I got it from Harrowsmiths television show...

Provided by andypandy

Categories     Yeast Breads

Time 25m

Yield 2 10inch pizza crusts

Number Of Ingredients 7

1 package fast active dry yeast (2 1/2 tsp.)
1 teaspoon white sugar
1 teaspoon salt
3/4 cup all-purpose flour
1 tablespoon olive oil
1 1/4 cups hot tap water
2 cups more all-purpose flour

Steps:

  • Put in the food processor, yeast, sugar, the 3/4 cup flour, salt, olive oil and water.
  • Process for 15 seconds.
  • Add the next one cup flour, Blend.
  • Add the last one cup flour, til a ball forms.
  • Knead approximately.
  • 10 times or so.
  • Let sit 20 minutes in a covered greased bowl.
  • While dough is resting, prepare all your preffered toppings, sauce, pepperoni, sausage, cheese.
  • Roll out.
  • Makes two pizzas.
  • Place dough onto an oiled pizza pan, or a cornmeal sprinkles pan.
  • Top with toppings, and bake in a very hot oven 400 to 450 degrees for approx 12 to 15 minutes or until done.
  • October 2004 my food processor bummed out, so I made the recipe using my Kitchen Aide with dough hooks. The recipe worked out very nice.

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