No Knead Food Processor Thin Crust Pizza Dough
Elevate your homemade pizza game with this effortless No Knead Food Processor Thin Crust Pizza Dough recipe, perfect for crafting a perfectly crisp and flavorful base in a fraction of the time. Designed for busy pizza lovers, this recipe eliminates the need for kneading by letting your food processor do all the work, creating a smooth, airy dough in just minutes. With a quick 30-minute rest and no complicated techniques, this thin crust pizza dough bakes up golden and delicious, holding its own under your favorite toppings. Perfect for weeknight dinners or casual gatherings, this recipe delivers professional-quality results straight from your oven. SEO Keywords: no knead pizza dough, thin crust pizza recipe, food processor pizza dough, homemade pizza crust, easy pizza dough recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoons Instant yeast
- 1 teaspoons Granulated sugar
- 1 teaspoons Salt
- 0.75 cups Warm water (110°F or 43°C)
- 1 tablespoons Olive oil
- 0.25 cups Extra flour (for rolling out dough)
Instructions
In the bowl of a food processor fitted with the dough blade, combine the all-purpose flour, instant yeast, sugar, and salt.
Pulse the food processor a few times to evenly mix the dry ingredients.
With the food processor running, slowly add the warm water through the feed tube, followed by the olive oil, until the mixture forms a shaggy dough that pulls away from the sides of the bowl. If the dough is too dry, add more water 1 teaspoon at a time. If it's too sticky, add more flour 1 tablespoon at a time.
Once the dough forms a ball, process it for an additional 30 seconds to incorporate air and allow gluten development.
Transfer the dough to a lightly floured surface and shape it into a smooth ball. Place it in a large bowl lightly greased with olive oil and cover it with plastic wrap or a damp kitchen towel.
Let the dough rest at room temperature for 30 minutes to 1 hour to allow it to slightly rise. (Note: Since this is a thin crust dough, it won't double in size like traditional dough.)
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up (if using).
Divide the dough into two equal portions. On a lightly floured surface, roll out each portion as thin as possible, shaping it into a round or oval crust (about 10-12 inches in diameter).
Transfer the rolled-out dough onto a piece of parchment paper for easy handling.
Add your desired pizza toppings to the dough, being careful not to overload it to keep the crust crispy.
Carefully slide the parchment paper with the assembled pizza onto the preheated pizza stone or baking sheet.
Bake for 10-12 minutes, or until the crust is golden brown and the cheese (if used) is bubbling.
Remove the pizza from the oven and let it rest for 2-3 minutes before slicing and serving.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
