Best Food Processor Dough Recipes

[john_k]

I love food processor dough; it is fast, the cleanup and machine handling is easier for me than with the Bosch mixer, and 3, I just like doing it that way!

Chicago thin has worked really well for me, but other styles too; I will have to dig out my recipes and post some.

I just had a thawed dough ball I baked this morning that had originally been made in a food processor I don't know when, and it was perfect.

[RHawthorne]

I love food processor dough; it is fast, the cleanup and machine handling is easier for me than with the Bosch mixer, and 3, I just like doing it that way!

Chicago thin has worked really well for me, but other styles too; I will have to dig out my recipes and post some.

I just had a thawed dough ball I baked this morning that had originally been made in a food processor I don't know when, and it was perfect.

Thanks for reminding me about the Chicago thin crust style. That's one I need to come up with a recipe for.

[Pete-zza]

Randy,

Like member john_k, I found a food processor to be a very good choice for making cracker style pizzas, given that several of my recipes for that style have low hydration values, around 36-38%. Here are some of the recipes I used with my food processor:

https://www.pizzamaking.com/forum/index.php?topic=5762.msg48991#msg48991

Reply 8 at https://www.pizzamaking.com/forum/index.php?topic=5762.msg49042#msg49042

Reply 9 at https://www.pizzamaking.com/forum/index.php?topic=5762.msg49043#msg49043

Reply 16 at https://www.pizzamaking.com/forum/index.php?topic=5762.msg49138#msg49138

Replies 103-105 starting at https://www.pizzamaking.com/forum/index.php?topic=5762.msg50513#msg50513

Replies 13 and 14 starting at https://www.pizzamaking.com/forum/index.php?topic=5642.msg61130#msg61130

Peter

 

[RHawthorne]

Randy,

Like member john_k, I found a food processor to be a very good choice for making cracker style pizzas, given that several of my recipes for that style have low hydration values, around 36-38%. Here are some of the recipes I used with my food processor:

https://www.pizzamaking.com/forum/index.php?topic=5762.msg48991#msg48991

Reply 8 at https://www.pizzamaking.com/forum/index.php?topic=5762.msg49042#msg49042

Reply 9 at https://www.pizzamaking.com/forum/index.php?topic=5762.msg49043#msg49043

Reply 16 at https://www.pizzamaking.com/forum/index.php?topic=5762.msg49138#msg49138

Replies 103-105 starting at https://www.pizzamaking.com/forum/index.php?topic=5762.msg50513#msg50513

Replies 13 and 14 starting at https://www.pizzamaking.com/forum/index.php?topic=5642.msg61130#msg61130

Peter

Thanks. I'll check those out. The low hydration rate seems to me like it would be a concern, though. I would think a really dry dough would be more taxing on the motor of a food processor than a wetter one. Also, that seems like an almost staggeringly low hydration rate to me. I would assume there must be a significant amount of oil in those recipes? Whatever. I'll find out.

[john_k]

Thanks to this thread, I am working through my FP recipes. I just baked the Monical's pie, though I did not follow the baking directions on the card. This is baked at 490 on a steel for 12 minutes. I've made this a couple times before, and really like the texture. The recipe is unusual as there is no salt, and it asks for the dough to be put into a hot box. I use a styrofoam cooler with some hot water in the bottom; after making the dough, I put it into the box for just over an hour, but did not use the box to roll it out 60 hours later.

Next time I will cook it hotter, and possibly add a touch of sugar as the browning was not quite what I wanted.

[john_k]

Forgot to add that this used HG flour.

[RHawthorne]

Thanks to this thread, I am working through my FP recipes. I just baked the Monical's pie, though I did not follow the baking directions on the card. This is baked at 490 on a steel for 12 minutes. I've made this a couple times before, and really like the texture. The recipe is unusual as there is no salt, and it asks for the dough to be put into a hot box. I use a styrofoam cooler with some hot water in the bottom; after making the dough, I put it into the box for just over an hour, but did not use the box to roll it out 60 hours later.

Next time I will cook it hotter, and possibly add a touch of sugar as the browning was not quite what I wanted.

Why do you not use salt?

[john_k]

The original recipe has no salt. Monical’s is a central Illinois pizza chain; there is a thread somewhere that has the recipe for a clone, but I found that recipe a little complicated because instead of refrigerating a dough ball you refrigerate a folded skin.

The lack of salt affects the texture I think. It also has no oil, which is unusual for this style, but makes fp cleanup easier. It has a nice chew.

[foreplease]

Looking good, John!

[john_k]

Just want to say that I thawed another Monical’s crust and baked it; I think this is now my favorite tavern style recipe (and tavern style is my favorite style). I made another double batch for later, and not having to measure salt or oil makes life just a bit easier, and without the oil cleanup is easier too.

I put a little salt onto the skin before I spread the sauce

[RHawthorne]

Just want to say that I thawed another Monical’s crust and baked it; I think this is now my favorite tavern style recipe (and tavern style is my favorite style). I made another double batch for later, and not having to measure salt or oil makes life just a bit easier, and without the oil cleanup is easier too.

I put a little salt onto the skin before I spread the sauce

Thanks for keeping the thread going.