VelvetFood Processor Pizza Dough
Inspired by techniques from America's Test Kitchen.
A bread-flour pizza dough with olive oil, mixed in a food processor and left to rise for about 2 hours. The processor develops a smooth, stretchy dough quickly, ready to divide into 8 individual pizza bases.
Always check the labels of the products you use.
Method
- 1
Dissolve the yeast. Pour 59 ml of the warm water into the measuring jug and sprinkle the yeast over it. Leave for about 5 min, until the granules dissolve and swell, then add the remaining 59 ml warm water, the 296 ml tap-temperature water and the 30 ml olive oil.
- 2
Mix the dough. Meanwhile, pulse the 624 g bread flour and salt together in the food processor. Pour in the yeast mixture, holding back about 15 ml, and pulse until the dough gathers into a ball. If it does not come together, stop the machine, add the reserved liquid and pulse again. Once a ball forms, process for about 30 s more, until smooth and satiny.
- 3
Round and let rise. Lightly flour the work surface and turn the dough out. Knead with a few strokes to make a smooth, round ball. Coat the mixing bowl with the vegetable oil, put the dough inside and cover with a damp cloth. Leave to rise until doubled in size, about 2 hours.
- 4
Divide the dough. Turn the risen dough onto the lightly floured work surface. Use the dough scraper to divide it into 8 equal pieces for individual pizzas. Shape each piece into a ball and keep covered with a damp cloth while you work.
- 5
Shape the bases. Working with one ball at a time, gently press and stretch the dough into a pizza base. Lightly dust the peel with semolina and transfer the base onto it. Brush the surface very lightly with the extra olive oil before adding your chosen toppings.
- 6
Use in your pizza recipe. The dough is ready to bake according to your chosen pizza recipe, which supplies the oven setting and initial baking time. If adding cheese, bake the base with its other toppings first, then add the cheese and cook for another 2-3 min, until completely melted.
Storage
This is a same-day dough: shape and bake it once it has risen. For short storage, refrigerate the divided dough balls in covered containers for up to 24 hours, or freeze for up to 1 month. Thaw frozen dough in the fridge and let chilled dough soften before shaping.
EU nutrition claims
- Source of protein: 3 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
- Low saturated fat: 0.9 g saturated fat per 100 g, 2.2% of energy (limits ≤ 1.5 g and ≤ 10%)
- Sugar-free: 0.2 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 84 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- kitchen scales
- measuring spoons
- 500 ml measuring jug
- large food processor fitted with a steel blade
- medium-large mixing bowl
- clean damp cloths
- dough scraper
- pizza peel
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 328 kcal |
| Protein | 9.9 g |
| Carbohydrate | 58.1 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 5.6 g |
| of which saturates | 0.8 g |
| Fibre | 2.2 g |
| Salt | 1.1 g |
Protein per 100 kcal
3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
