Basic Pizza Dough - Processor Method

Total Time:
36 min
5 min
1 min
30 min

2 (12-inch) pizzas, serving 4


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.

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    very easy and tasty recipe
    Thick or thin, this recipe never dissappoints me. It's all about making the dough right. Letting the yeast sit in warm water for the 5 minutes and then letting the dough rise for an hour in a warm place. I usually put mine in a pre-heated oven that the temp went to 350 degrees F (shut the oven off before making the dough.
    I've used this recipe about 4 or 5 times and I think it is the best pizza dough recipe I have found. It is simple and easy and it raises to perfection. I have used my Noni's recipe and it is a headache. Today I have doubled this recipe and turned it into a wonderful loaf of Italian bread with a crunchy crust and a tender middle. I recommend this recipe for your food processor. Make sure your water is warm enough for the yeast.
    Stephanie - You do NOT need sugar in pizza dough to make it rise. The yeast feeds on the flour and that causes it to rise. Sugar may slightly speed up the process, but it's unnecessary. Just wait a bit longer for it to rise if it's not doing it fast enough for you. I have never used sugar in any of my bread or pizza doughs, and if you look at pizza dough recipes across the internet, you will find many--especially Italian doughs--do not contain sugar.
    This is a foolproof pizza dough recipe. Very easy. Very tasty and comes out great every time!
    you need sugar in your yeast to make the dough rise, this was awful to work with had to through it out! once I added sugar to the yeast, and added the oil and the salt to the flour separately while blending and adding yeast THEN I got a GREAT dough.... still a little tough to work with.... but much better than what the recipe said to do!! Emeril go back to the drawing board!
    I made this using my stand mixer and it turned out great. It gets nice and crispy in the oven.
    easy and taste great pizza dough.
    not bad at all. very easy to make. bland for my taste, though
    very easy and pliable to work with.
    However, I found it was still really doughy after cooking, so second time I made it, I cooked dough for about 5 minutes before adding sauce and toppings and it was much better.
    I make this pretty frequently and freeze half of the dough after it rises. I also use about 3/4 whole wheat flour.
    wow - this recipe was so simple and quick to do. I've been dying to make my own calzone because here in California, it is almost impossible to find a calzone or good pizza for that matter. Thanks E!
    I made this as part of the calzone recipe. I was reluctant because I had never made pizza dough. The directions were excellent and it could not have been easier. The end result was great.
    This is a KEEPER RECIPE; I can't wait to try it as a pizza.
    i used this recipe to make pizza dough to create italian doughnuts from giada de laurentiis. this method is quick, simple and efficient and made excellent pizza dough (for my doughnuts, at least)
    Needs to be more pizzaria tasting
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    Basic Pizza Dough

    Recipe courtesy of Emeril Lagasse