Food Processor Pizza Dough

This no knead Food Processor Pizza Dough recipe has just become my new go-to pizza dough recipe!

It is crisp on the outside and puffy around the outer edge of the crust. It is strong enough not to buckle under the weight of modest toppings.

It takes very little hands on time to make… whisk the dry ingredients in the food processor, slowly add the wet ingredients while processor is going. It only takes a few minutes to blend the dough.

You let it rise for 1-2 hours, divide it up and give it another 1 hour rise. It only takes moments to press the dough out into a circle… no rolling pin required! You can let it rest in the fridge after the first rise for hours or days if you like to fit it into your schedule.

10" Pizza based made with food processor pizza dough

If it has been refrigerated then it may take 3 hours or so to come to room temperature and do the final rise.

This pizza dough recipe makes three 10-12″ pizza bases. You can make them and cook them right away with toppings of your choice or you can refrigerate the dough after the first raise for hours or days. Or you can divide the dough into balls and freeze however many you want for another day.

The other good thing about this crust is it only takes 10-12 minutes to cook! You cook it in the hottest oven your appliance will handle. I punched in 515 degrees.

You will want to take a peak at your pizza about 8 minutes in since you are using such high heat. It is that high heat that is giving you that crispy crust!

Chef’s Tips for Food Processor Pizza Dough

  • Weight vs cups for measuring – since I started getting serious about making sourdough bread I have been using a scale to measure out my flour and other large ingredients. I have been surprised at how much variation there is between the cups method. For example in this recipe the 600 grams of flour can be anywhere from 4 to 4 1/2 cups when measured with measuring cups. It varies by how packed the cup is, how packed the flour is in the bag as you scoop it. For this recipe I would say start with 4 cups of flour in the food processor mix. Keep about 1/2 cup on the side so if the dough is sticky when you are forming the dough into a ball work a bit more flour into the dough. You should be able to form it into a ball and set it in your bowl and remove your hands without the dough sticking to your hands.

Check out the Hawaiian Pizza Toppings you see below!

Hawaiian pizza with puffy golden crust


10" Pizza based made with food processor pizza dough

Food Processor Pizza Dough

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Course: Bread
Cuisine: Italian
Prep Time: 7 mins
Cook Time: 10 mins
Total Time: 2 hrs 17 mins
Servings: 18 slices


  • 600 grams all purpose flour equals 4 to 4/12 cups.
  • 2 tsps instant yeast
  • 1 1/2 tsps salt
  • 4 tsps sugar
  • 4 Tbsps olive oil plus more for brushing out edge of crust
  • 375 grams lukewarm water 1 1/2 cups


  • Mix dry ingredients together in a bowl to distribute evenly. Transfer to your food processor. Pulse a couple of times. See note on flour above: start with 4 cups of flour and keep 1/2 cup at your work surface to work in if the dough is too sticky.
  • With the food processor running add the olive oil. Then pour the water in in a slow steady stream. Process for 30-60 seconds. Dough will lump up on one side of the processor and will look shaggy.
  • Transfer dough to your work surface. Work in some extra flour if needed till you can form a ball with the dough that doesn't stick to your hands.
  • Oil a large bowl. Transfer the dough to the bowl, Brush more oil over the top of the dough. Cover with plastic wrap and allow to rise until it has doubled. This will take 1-2 hours depending on how warm the area is where the dough is resting.
  • After the first rise is done, transfer the dough to your work surface. Use a bit of flour as necessary to work with the dough. Punch down the dough so there is no air left in it. Divide into 3 equal portions. Stretch the edges in 3 or 4 places and tuck under so the top has a smooth stretched surface and the seams are on the under side of the ball.
  • Place the balls on a tray a few inches apart and cover with a wet tea towel.
  • Allow dough to rise in a warm place another hour or so until it has doubled in size. If you need to work this into your schedule, once the dough has risen you can hold it in the fridge for a few hours or you can refrigerate for several hours to slow the rise. You will need to give the dough some time to come back to room temperature before you shape it into the pizza bases.
  • Take 3 pieces of parchment paper about 12" square so the pizza base will fit on them. Use a bit of flour from your workstation if necessary. With your fingers press and stretch the dough from the center outward. Try to leave the outer edge a bit thicker to form an edge. Try not to crush or compress the dough as you are stretching it.
  • If you are using more than one pan adjust your oven racks to the upper and lower third of the oven. Preheat your oven to 500 degrees. Let the pan(s) you are going to cook the pizza on heat up with the oven.
  • Brush the outer edge of your pizza base with olive oil to keep it moist during cooking. Add your sauce and toppings to the pizza base leaving 1/4" of the outer edge bare. Use the parchment paper to slide the finished pizza onto the hot pizza stone(s) or pan(s).
  • Bake 10 minutes and check after 8 minutes. Crust should be golden brown and cheese melted. If you are using more than one pan then rotate the pans top to bottom and back to front half way through the cooking.


Note 1:  To hold the dough in the fridge put the bowl of dough, undisturbed in the fridge, covered with the plastic wrap.  Dough will hold for 3 days or so.  If dough deflates or continues to rise it is not a problem.  When read to use remove from fridge, divide into 3 equal portions and allow to rise until doubled.  This may take 3 hours or more if the dough is fridge cold.  Try to find a good warm environment  for this like a warming drawer, or preheat your oven to 250 degrees, turn it off and let dough rise undisturbed.
Note 2:  To Freeze - after the first rise, divide the dough into 3 equal portions. Form either a ball or a log and wrap airtight.  Freeze up to 3 months.  To use:  defrost in the fridge overnight and proceed with second rise the same as for refrigerated dough.
Note 3: Nutrition assumes 6 slices per pizza and is per slice.


Calories: 157kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 2mg
Food Processor Pizza Dough

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