Food Processor Pizza Dough
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This easy food processor pizza dough is a game-changer for home cooks who want a professional-quality crust without the effort of prolonged hand-mixing. By using a food processor, you can combine the ingredients in seconds, ensuring an even distribution of yeast and salt before kneading the dough into a smooth, elastic finish. It is a fantastic vegan base that works beautifully with classic tomato and basil or more adventurous seasonal vegetable toppings.
Preparing this dough in advance allows the flavours to develop slowly, resulting in a superior texture and plenty of those characteristic bubbles in the crust. Whether you are planning a weekend family gathering or looking for a quick midweek dinner, these individual portions can be chilled or frozen until needed. Simply stretch the dough out to create a thin, crispy base that rivals your favourite Italian restaurant.
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Ingredients for Food Processor Pizza Dough
3/4 teaspoons active dry yeast
1/2 teaspoons fine sea salt
210g strong flour, plus more for surface
How to make Food Processor Pizza Dough
Back to contentsPulse yeast, salt, and 210g flour in a food processor until combined. With the motor running, add 180ml 38°C to 43°C water and process until a ball forms, about 30 seconds.
Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Divide into 2 balls (each will make a 12–14" pizza).
Transfer balls to separate large resealable containers or bags. Chill at least overnight and up to 2 days.
Dough can be made 3 months ahead; tightly wrap balls in plastic and freeze.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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