Make this no-fuss pizza dough in your food processor. Use it for our Spanakopita Pizza, our Pizza Dough Focaccia or with your own combination of pizza toppings.

Yield: Makes 1 large pizza.



  • 3/4 cup warm water (100ºF/38ºC)
  • 1 tbsp granulated sugar
  • 1 pkg instant yeast
  • 2 tbsp extra-virgin olive oil
  • 1 3/4 cups all-purpose flour
  • 1 tsp salt
  • All-purpose flour, optional*


  1. Combine warm water and sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 5 minutes.
  2. Stir yeast mixture. Drizzle in oil and stir to combine.
  3. Place 1 3/4 cups flour and salt in a food processor fitted with a dough blade; process to combine.
  4. Add yeast mixture and process just until dough comes together and forms a ball, about 1 minute. Dough will be soft.
  5. If dough is too sticky, add additional flour, 1 tbsp at a time, and process until dough comes together and forms a ball.
  6. Using greased hands, shape dough into a ball. Dough may be prepared to this point and frozen in an airtight container.
  7. If frozen, thaw dough in refrigerator before proceeding. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap.
  8. Let stand for 5 minutes if fresh and 15 minutes if thawed from frozen before rolling out.
Nutritional analysis per 1/8 serving of dough:

138 calories, 3.7 g fat, 3.2 g protein, 22.8 g carbohydrate, 0.9 g fibre, 292 mg sodium

*Ingredient not included in nutritional analysis.

Tip: Follow recipe directions for baking pizza or use the following general method. On a lightly floured surface, flatten dough and roll out to fit a greased 14 inch (35 cm) pizza pan sprinkled with cornmeal. Transfer dough to prepared pan and pat onto pan. Spread pizza sauce evenly over dough. Top with toppings. Sprinkle with cheese. Bake at 500ºF (260ºC) for 9 – 10 minutes or until cheese is melted, pizza is heated through and crust is golden brown. Slice and serve.