No Fuss Five Minute Pizza Dough

No fuss five minute pizza dough just requires a food processor to make excellent crispy crusted dough, with a soft center! Perfect for family pizza night!

No fuss five minutes pizza dough, made in a food processor! Dough ball surrounded by cut pizza margarita

Dish Count :: 1 food processor

I wish I had the time, and the patience, to wait four days for a perfect pizza dough to sit on my counter, develop the perfect flavor, with the perfect flour, and the perfect Italian man who comes with it to show me how to toss the perfect pizza, like Demi Moore and Patrick Swayze in Ghost… except with pizza, because I don’t do pottery. But that isn’t happening anytime soon. Unfortunately.

So we found the best and fastest way to get an easy pizza dough out of the food processor! Taking a page out of Jamie Oliver’s playbook, we gathered the ingredients, which I’m sure you all have at home, our food processor, and got to work. This pizza dough can be made used to make skillet pizza, pan pizza, or straight onto a pizza stone in your oven.

A few simple ingredients and a food processor is all you need for this no fuss five minute pizza dough. I’m not kidding. It couldn’t be easier.

no fuss five minute pizza dough, dough ball surrounded by cut pizza margarita with fresh basil

There is never not a day that a slice of melted cheese on carbs doesn’t sound good. I gathered up what we had in the kitchen to mix and match ingredients for toppings, busted out our cast iron skillets and got down with thinly sliced shallots, pizza sauce, fresh mozzarella, basil, and balsamic glaze, and freshly minced garlic (because why not?!).

This dough makes enough for two personal pan sized pizzas, or one giant one. You can make it, then freeze it into individual portions for whenever you need! Because no one should ever be left wanting a pizza! Ask the pregnant lady, when you want pizza, you NEED pizza.

no fuss five minute pizza dough, dough ball surrounded by cut pizza margarita

Because this uses all purpose flour, and not a typical pizza flour that has different ratios of proteins, it isn’t truly authentic, but sometimes that’s okay too. Even I can’t handle one more specific type of specialty flour that I will only use every six months. It’s just not practical. The get some added flavor, I had on hand some King Arthur Flour Pizza Dough flavor powder, which is a mix of powdered parmesan, powdered onion, garlic and salt, with a few extra things sprinkled in. If you don’t want to order it online, just add a few half teaspoons of these ingredients individually. Or just make it “as-is” and you still won’t be sorry!

Try some of my favorite at-home pizza combos! They will blow your mind!

Proscuitto and Pear Pizza with Blue Cheese and Rosemary

Proscuitto and Pear Pizza with Rosemary Olive Oil Pizza Dough

Bacon and Blue Cheese Burger Pizza

Bacon Blue Cheese Burger Pizza - www.countrycleaver.com
Yield: 2 10" Pizza Doughs

No Fuss Five Minute Pizza Dough

Ingredients:

  • 1 1/2 cup All Purpose Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Baking Powder
  • 1 Tbsp Olive Oil
  • 1/2-2/3 cup Cold Water
  • 1 1/2 Tbsp King Arthur Flour Pizza Dough Flavor (optional*)
    • Or Make Your Own!
      • 1/2 tsp Garlic Powder
      • 1/4 tsp Onion Powder
      • 1 1/2 Tbsp Powdered Parmesan Cheese

Directions:

In a large food processor, with the blade attachment, add in the flour, salt, and baking powder, and pizza seasonings. Close the lid and pulse to combine five times. Open the lid and add in the olive oil and the water. Start with 1/2 cup water. Close the lid and turn on the food processor. When the dough begins to form a ball in the food processor stop and check. If the dough doesn’t look like it is coming together completely, add in 1-2 Tbsp of water and restart until the dough finally comes together.

Remove from the food processor, divide into 2. Use immediately or wrap tightly and freeze.

If you are making a pizza immediately, now is a good time to gather your ingredients and turn on your oven. This will give the dough a few minutes to rest, and make it easier to roll out. The thinner you roll out your dough, the crispier the crust.

For best results – use a cast iron skillet or a pizza stone. Top pizza and bake in a 450 degree oven for 8-10 minutes. If making a skillet pizza, preheat the skillet and lightly spray with non stick spray. Add in the dough, and then as the dough starts to cook, top the pizza directly in the skillet. Then add to oven and finish baking. If using a pizza stone, allow the stone to heat up for at least one hour prior to cooking pizza. Roll out dough on a piece of parchment paper and top as desired. Use a pizza peel or a baking sheet to transfer the pizza dough (still on the parchment) onto the stone and bake 8-10 minutes.

Adapted from Jamie Oliver’s Food Processor Pizza Dough