Food Processor Pizza Dough

Here’s the pizza dough recipe I use for virtually all of my pizzas. I make pizza year round, but one of my favorite pastimes in the summer is grilling pizza – that’s right, on the grill – using fresh summer veggies. Company loves it because grilling pizza is still a pretty novel idea, not something most cooks have tried.

Food Processor Pizza Dough for Grilled Pizza at The Pie Academy

If you like the idea of grilled pizza and you want to give it a go, both this recipe – and a number of grilled pizza recipes – can be found in my new book, The Harvest Baker (Storey Publishing/2017). The Harvest Baker is full of wonderful recipes for baking with the harvest – fresh veggies, fruits, and herbs – throughout the year.

For starters, you can try the recipe for Grilled Flatbread with Hummus and Veggies.

Food Processor Pizza Dough


  • 1 cup plus 2 tablespoons lukewarm water (105° to 110°)
  • 1 teaspoon sugar
  • 1 packet (1/4 ounce) active dry yeast
  • 3 cups plus 2 tablespoons all-purpose flour (preferably unbleached)
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil, plus a little for the bowl


  1. Pour the water into a spouted 2-cup measuring cup. Stir in the sugar. Sprinkle in the yeast and mix with a fork. Set aside for 5 minutes.
  2. Combine the flour and salt in a large capacity (at least 10-cup) food processor outfitted with the standard cutting blade. Pulse several times, to mix.
  3. Stir 2 tablespoons olive oil into the yeast water. With the machine running, pour the liquid through the feed tube in a continuous 10-second stream. When the mixture forms a ball, continue to run the processor nonstop for about 8 to 10 seconds of machine kneading.
  4. Turn the dough out onto a lightly floured counter; be careful, because the dough will probably be stuck to the blade. Knead the dough by hand for about a minute, until smooth and supple. Smear a teaspoon or two of olive oil in a large bowl. Place the dough in the bowl, turning it to coat the entire surface with the oil. Cover the bowl with plastic wrap and set it aside in a warm, draft-free spot until doubled in bulk, 45 minutes to 1 hour. Once it has doubled, punch the dough down and proceed with your recipe.