Use unbleached all-purpose flour rather than bleached all-purpose; it makes a better, more resilient food-processor dough. And don’t be tempted to process the dough longer than specified in hopes of eliminating the little bit of kneading called for: It won’t be the same.
- 1/8 of doughServings
- 3/4 cup warm water (105°F to 115°F)
- 1 1/2 tsp. active dry yeast
- 2 tsp. salt
- 2 tsp. olive oil, plus more as needed
- 1/2 tsp. sugar
- 1 3/4 cups plus 1 Tbs. unbleached all-purpose flour
- Place warm water in food processor bowl. Sprinkle yeast over, then add salt, 2 teaspoons oil and sugar. Process briefly to mix. Let rest 1 minute. Add 1 3/4 cups flour and process in two 4-second bursts, waiting several seconds between each. Process one more 4-second burst, adding remaining 1 tablespoon flour with machine running. Let dough rest 1 minute.
- Lightly oil medium bowl. Turn dough out onto lightly floured surface; it will be somewhat sticky. With floured hands, knead gently 30 to 45 seconds. Place dough in oiled bowl, rotating to coat entire surface. Cover with plastic wrap and set aside in warm spot to rise until doubled in bulk, 1 to 1 1/2 hours. Proceed as directed in individual recipes.
- Serving Size: 2 small or 1 large pizza
- Calories: 112
- Carbohydrate Content: 21 g
- Fat Content: 1 g
- Fiber Content: 1 g
- Protein Content: 3 g
- Sodium Content: 538 mg