Chef Bradley Video Cooking Series - Pizza Episode 1 - Food Processor Pizza Crust

This is the first of my Pizza Series. I made a simple pizza crust using my food precessor, let it rise on the counter for 45 minutes and then made a yummy pepperoni pizza with it. Check it out:

A few key points:

1. Use unbleached flour.
2. Be sure warm water does not exceed 110F or you will kill the yeast!
3. Proofing the pizza overnight in the fridge will result in a better result.
4. Cook pizza on a pizza stone in a 500F oven.

Makes ¾ pound dough (enough for two 9” crusts or one 14” crust)
*Note, I used instant yeast and put all the ingredients together, FYI, and all was well. Thats the great thing about instant yeast :)

Ingredients

1 package active dry yeast
1 teaspoon granulated sugar
2/3 cup warm water (105 to 115°F.)
1 2/3 cups unbleached, all-purpose flour
¾ teaspoons table salt
¾ teaspoon extra virgin olive oil

Instructions

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert metal blade in work bowl and add flour and salt. Add cold water to yeast mixture.
With machine running, pour liquid through small feed tube as fast as flour absorbs it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes.
Place dough on a lightly floured surface and punch down. Roll into desired crust sizes and place on baking pans lightly sprayed with vegetable oil cooking spray. Follow with a pizza recipe.