This pizza dough comes together quickly and easily in a food processor. You can make it a day ahead and refrigerate it, or make it a week ahead and freeze it. One tip: for the best, most consistent results, use a scale to weigh your flour. If you don’t have a scale, spoon your flour into the measuring cup, rather than dragging the cup through the flour. Use this dough in the recipe for Homemade Pizza with Vineyard Toppings. You can also use it to make grilled pizza.

Makes 4 to 8 dough balls, serves 4

  • 13.5 ounces (3 cups) all-purpose flour, a little more for dusting
  • 4.5 ounces (1 cup) whole-wheat flour
  • 1 1/2 teaspoons table salt
  • 1 package (2 1/4 teaspoons) active-dry yeast
  • 1 1/3 cups very warm water (110 degrees – use an instant read thermometer to check) 
  • 3 tablespoons extra-virgin olive oil

1. Set a standard-size food processor (fitted with the chopping blade) near a large cutting board or other work surface. Dust the work surface with flour. Put a bench knife (also called a dough scraper) or a chef’s knife near your work area to cut the dough into pieces. 

2. In the bowl of the food processor, combine the flour and salt and process briefly to mix. In a glass liquid (2-cup) measure, combine the warm water and the yeast. Stir to partially dissolve the yeast. Add the olive oil to the water-yeast mixture. With the food processor running, slowly but steadily pour the liquids through the feed tube until the dough comes together. Pulse a few extra times to incorporate the liquid fully.

3. Turn the dough out onto the lightly floured work surface. If the dough is a bit sticky, toss some flour over it, scrape under it with your bench knife, and toss a little flour underneath. Dust your hands with flour, too, which will make handling the dough easier. Knead the dough two or three times, just until it comes together in a mass. Using the bench knife or a chef’s knife, cut the dough into 4 or 5 equal pieces for medium-large pizzas or 6 to 8 pieces for mini pizzas. (If you have a scale, you can weigh the dough to make sure the pieces are roughly even.)

4. Knead each piece of dough briefly to push some air out, and roll each into a tight, smooth ball. You do not need to knead for long – the food processor has done most of the work for you.

To use today for baked pizza: Arrange the dough balls on a sheet pan lightly dusted with flour, dust the dough balls with a bit more flour, and cover with a dish towel. Let the dough sit until the balls are nearly doubled in size, 45 to 55 minutes. To use today for grilled pizza: Arrange the dough balls on a sheet pan covered with 2 to 3 tablespoons of olive oil. Arrange the dough balls on the sheet pan and coat them in a bit of oil. Cover lightly with plastic wrap and let sit until nearly doubled in size, 45 to 55 minutes.

To use the dough another day: Toss each dough ball in a little flour and put each in an individual zip-top bag. Refrigerate for up to 24 hours. Bring the dough to room temperature before using. (It will proof slightly in the fridge overnight and will continue to rise and relax as it comes to room temperature; this will take 45 to 70 minutes depending on the room.) You can also freeze the dough right away in individual zip-top bags. Defrost in the refrigerator the night before using.

This recipe was originally published with the article, All We Are Saying is Give Pizza a Chance.