Believe me, I’ve tried plenty of recipes for pizza made from scratch. But I always return to this particular version from Fine Cooking magazine.   The dough comes together in minutes in a food processor, and even though I’m a huge advocate for making dough by hand, once I tried this method, I was sold.

(from Fine Cooking, issue 49)

1 package (2 + 1/4 tsp) active dry yeast
1 +1/2 cups very warm water (110F)
18 ounces all purpose flour (4 cups)
1 + 1/2 t salt
2 T olive oil

Measure the water in a pyrex bowl, sprinkle the yeast on top, and mix gently to dissolve. Add the flour and salt to the bowl of a food processor and process for a few seconds to mix well.  With the processor running, add all the water/yeast mixture. Process for about 5 seconds, open the lid and add the olive oil.  Close the processor again and mix for about 20 seconds longer.  You want the dough to form a tacky ball, but don’t over process it or it may get too hot.

Remove the dough from the processor, knead it a few times by hand and form a ball. If you want to make a  large pizza, leave it whole. If you want to make individual pizzas, quarter it, place them in a large plastic bag and refrigerate until ready to use (from a few hours to a couple of days).

Remove the dough from the fridge 1 hour before shaping the pizzas.  Roll it out with a floured rolling pin, top with your favorite home-made tomato sauce, and the toppings of your choice.


to print the recipe, click here

Comments: One of my favorite gadgets is a measuring spoon from King Arthur’s Flour, that holds the exact amount of a standard American package of yeast.  I buy my yeast in bulk, so having that spoon saves me a lot of time.


Sometimes I vary the flour composition of the dough, by including some whole wheat flour (regular or white), or some spelt flour in the mix. Usually I add only 1/8 of the total amount (1/4 cup, keeping the remainder as all purpose flour).  The overall process will be the same, add them to the bowl of the food processor with a little salt, and move on…  Once it gets into a shaggy ball, not quite cleaning the side of the bowl, it will be done…


The dough is very smooth, a pleasure to work with… divide it into four balls and place it to rise in the fridge, slowly… for several hours

dough2 4balls

Some people like to get artistic with the toppings….  😉


We make our pizzas on the grill, using it as an oven – an idea from my beloved husband that works very well. We place quarry tiles (6 of them from the Home Depot) on the grill and turn the gas as high as it will go. The pizzas  sit on the tiles, still on some parchment paper.  After a few minutes remove the parchment paper, and cook the pizzas in direct contact with the tiles until ready – about 8 minutes total, depending on the heat of your grill.