Sauces & Stuff
Food Processor Pizza Dough for Two
Once you see how simple homemade pizza dough is to prepare and how good it is, you may want skip delivery pizza altogether. Start with this easy dough recipe that comes together quickly in a food processor. Once your dough is ready, press and roll it out for thin-crust pizza. For ease, be sure to transfer the dough rounds to your peel before you add the toppings. This way you don’t have to lift the doughs once you top them. Since the pizzas are small, two fit on the peel at a time, which means they’ll be delivered to your table together.
Ingredients
DISSOLVE:
PULSE:
Test Kitchen Tip
After you form the dough balls, they can be covered and refrigerated for a day. Just punch them down again when you’re ready to roll them out.
Instructions
Dissolve yeast in water. Stir in honey and let stand until the liquid begins to bubble, 3–5 minutes; stir in 1 Tbsp. oil.
Pulse flour and salt in a food processor to combine. With the machine running, pour in the yeast mixture and process until dough forms a ball around the blade.
Remove dough from processor (it might be sticky) and knead on a lightly floured surface, adding more flour as necessary, until smooth and elastic, 1–2 minutes.
Transfer dough to a lightly oiled bowl; turn to coat. Cover bowl with plastic wrap and let rise in a warm place until dough stretches gently when pulled, 30–60 minutes.
Punch dough down and divide into four pieces; shape into balls (pull down sides, tuck under, and pinch dough closed on bottom). Roll each ball under your palm until smooth, about 1 minute.
Arrange dough balls on a baking sheet, cover with plastic wrap coated with nonstick spray, and let rise 30–60 minutes more.
Press each dough ball out on a lightly floured surface. Turn dough, pressing on its center, then roll each into a 7- to 8-inch circle. Transfer two rolled dough rounds to a pizza peel generously dusted with cornmeal; brush each with 1 tsp. oil, then add toppings of your choice, such as Antipasti, Caramelized Onion with pancetta & rosemary, Four Peppers, or Arugula & Prosciutto.
To bake, preheat oven to 450° with a baking stone on bottom rack. Bake pizzas, two at a time, on baking stone, until crust is nicely browned, about 10 minutes.
Process the dough until a ball forms around the blade. If it’s sticky, add more flour when kneading.
Knead the dough 1–2 minutes until it’s soft, smooth, and slowly springs back when pressed.
To remove air bubbles after shaping dough balls, roll under your palm about 1 minute.