When cooking with kids, simple is best. And nothing is simpler than letting a food processor do the work. Buzz up pizza dough in seconds and set aside to rise. Then roll and pre-bake. Let the little ones choose and apply their toppings, and then pop their little pizzas back into the oven to heat. Easy-peasy.
Easy Pizza Dough
Ingredients
- 2 cups (500 mL) all-purpose, whole wheat, or spelt flour, plus extra
- 1 pkg (2 1/4 tsp/11 mL) active dry yeast
- 1 tsp (5 mL) raw cane sugar
- 1/2 tsp (2 mL) kosher salt
- 1 Tbsp (15 mL) extra-virgin olive oil, plus extra for coating bowl
- 2/3 cup (160 mL) warm water, 105 to 115 F (40 to 46 C)
- Cornmeal, for dusting
Nutrition
Per serving:
- calories180
- protein6g
- fat3g
- saturated fat1g
- trans fat0g
- carbohydrates31g
- sugars1g
- fibre2g
- sodium196mg
Directions
01
Coat medium-sized bowl with oil.
02
In food processor, combine flour, yeast, sugar, and salt. Pulse a few times to blend. With motor running, add 1 Tbsp (15 mL) olive oil and warm water. Continue processing until dough forms a ball and pulls away from the sides of the bowl. If too sticky, whirl in a couple more tablespoons flour. Process for 1 more minute. Transfer to prepared bowl, turning dough in bowl to evenly coat. Cover with clean towel and set aside in warm place to rise for about 45 minutes to 1 hour.
03
Preheat oven to 450 F (230 C) and place one oven rack in bottom third and the other rack in the top third of oven. Line 2 baking sheets with parchment. Dust with cornmeal and set aside.
04
Punch down dough, and divide into 6 equal pieces. Shape each piece into patty; then roll each out on lightly floured surface into 4 in (10 cm) round. Arrange 3 pizza crusts on each prepared baking sheet, taking care that the crusts do not touch.
05
Lightly brush crusts with olive oil. Slide baking sheets into oven. Bake for 7 minutes, then rotate baking sheets, placing top sheet on bottom rack and vice versa. Continue to bake for another 7 or 8 minutes, until crusts are lightly golden. Remove to racks until slightly cool.
06
Crusts made with regular flour can be made ahead, covered with clean kitchen cloth, and left out at room temperature for a few hours. When substituting alternative flour, itu2019s best not to pre-bake, as crust is typically crispier.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
