I use a food processor to make Giordano's style stuffed pizzas using a springform pan. I use a scale...because I have one. But you can use volumes (i.e. spoons and cups) from recipes elsewhere on the forum. Giordano style crusts are biscuit or cookie or pie like, not chewy and glutenous, so you have to use the food processor very judiciously.
I proof the yeast in water with sugar. I put the dry ingredients in the processor (salt, flour, cornmeal, cream or tartar, or whatever your dough recipe calls for) and then process the oil(-s) in for a few seconds. It'll look kind of like dry oatmeal. This is the way you would mix fat into flour for pie crust or biscuits. I then PULSE the water/yeast mixture in - only 8-10 1 second pulses. The dough will barely hold together and will look like it's not well mixed. Don't worry because it will come together while proofing. You don't want to overprocess this because the gluten will develop. Just like you don't want chewy biscuits or pie crusts, you want a tender crust. Once again for Giordano-style crust.
Proof it in the fridge or room temp depending on your preference. Roll out. Fill. Bake. Eat. Repeat.
I'm making two later today for holiday work party. One stuffed with spinach/garlic/feta. One stuffed with sausage/mushrooms sauteed with garlic and marsala. 6 in 1 for sauce (I drain it for an hour, reduce the juice, mix it back in, and add home-made spice mix containing fennel, chili flakes, garlic/onion powder, salt, pepper, oregano, basil). And WAY too much cheese. Is that possible?