This efficient pizza dough recipe utilizes a food processor to create a smooth, elastic dough in minutes. By combining all-purpose flour, honey, olive oil, and yeast, you achieve a crust with a subtle sweetness and tender crumb. The honey helps with browning and adds a delicate flavor profile, while the olive oil ensures the crust remains soft. Ideal for weeknight dinners, this dough can be refrigerated for later use, allowing the flavors to develop. It serves as a versatile base for classic Margherita pies or custom creations with your favorite toppings. Simple ingredients and quick processing time make this an accessible project for home cooks seeking restaurant-quality results without the hassle of long kneading sessions.
Spago’S Processor Pizza Dough
Description
This efficient pizza dough recipe utilizes a food processor to create a smooth, elastic dough in minutes. By combining all-purpose flour, honey, olive oil, and yeast, you achieve a crust with a subtle sweetness and tender crumb. The honey helps with browning and adds a delicate flavor profile, while the olive oil ensures the crust remains soft. Ideal for weeknight dinners, this dough can be refrigerated for later use, allowing the flavors to develop. It serves as a versatile base for classic Margherita pies or custom creations with your favorite toppings. Simple ingredients and quick processing time make this an accessible project for home cooks seeking restaurant-quality results without the hassle of long kneading sessions.Ingredients
Directions
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Place the flour and yeast in the work bowl of a food processor. Pulse briefly to combine the dry ingredients.
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In a small bowl or measuring cup, whisk together the salt, honey, olive oil, and warm water until the honey and salt are dissolved.
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With the food processor motor running, slowly pour the liquid mixture through the feed tube. Process until the dough forms a cohesive ball around the blade. If the dough appears too dry, add additional water one tablespoon at a time.
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Turn the dough out onto a lightly floured surface and knead by hand for 1-2 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest for 30 minutes to allow the gluten to relax.
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Divide the dough into 4 equal portions. Roll each portion into a smooth, tight ball.
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Place the dough balls on a baking sheet or plate, cover with a damp towel, and refrigerate if not using immediately. Before shaping, allow dough to come to room temperature.
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Lightly flour your work surface. Using your fingertips, flatten each dough ball into a circle approximately 6 inches in diameter, keeping the outer edge slightly thicker than the center.
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Lift the dough and gently stretch the edges by hand, rotating clockwise, until it forms an 8-inch circle. Place on a pizza paddle or baking sheet and add desired toppings before baking.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 734.9kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 5011.0mg209%
- Total Carbohydrate 152.9g51%
- Dietary Fiber 6.3g26%
- Sugars 0.6g
- Protein 20.5g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
