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This quick pizza dough in a food processor recipe will put pizza on your table in less than 45 minutes. You can’t beat that speed for homemade pizza dough.

Quick pizza dough in a food processor

Looking for the perfect pizza dough in just 35 minutes? Alex and I have mastered how to make perfect, Italian style pizza at home. Our best homemade pizza dough recipe and thin crust pizza dough take 1 hour to make. But what about nights where you don’t have 1 hour? We’ve gone back to the drawing board and created this “cheater’s” quick pizza dough in a food processor! It’s a little more crumbly than our best ever dough, but overall it’s incredibly good for the amount of time it takes to whip up! This one’s our quick option for busy weeknights. Ready to make quick pizza dough? Let’s go.

Related: Homemade Pizza for Beginners

Quick pizza dough in a food processor
Quick pizza dough on our pesto pizza

How to make quick pizza dough

Although pizza is always worth it, in this quick pizza dough recipe we’ve worked to minimize the time and effort involved. In this method, the food processor method does all the kneading for you! As long as you add in the water slowly and don’t over knead the dough, your pizza will turn out beautifully. The only special step in this quick pizza dough is the weighing of the flour. You can certainly measure the flour out in cups, but the weight might be slightly off if you don’t measure exactly right. This just means you’ll have to adjust the amount of water you add in (it could be slightly more or slightly less than what the recipe calls for).

Pizza dough takes a bit of practice, so the crust may not be perfect your first time. There is nothing special about the ingredients or the technique in this quick pizza dough. Sometimes you just have to practice, and know what a good dough feels like to the touch. Here’s a video that we made to show you how to stretch the dough! It shows our stand mixer method for pizza dough, so fast forward to 1:45 minutes get to the shaping part. Here’s how to do it:

Note: If you have a stand mixer with a bread hook, try our popular Stand Mixer Pizza Dough or Best Pizza Dough recipe.

How to freeze quick pizza dough

This quick pizza dough is best the day it is made. However, if you don’t want to use one of the two dough balls, you can freeze it for later. Simply place each dough ball in a zip-top bag and put in the freezer. The morning that you’re going to use the dough, remove it from the freezer and place it in the fridge to thaw. About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with plastic wrap. The dough should be room temperature when you start stretching it out; if it’s too cold, it’ll be difficult to work with and might not cook evenly.

If you have actual pizza left over, it’s easiest to refrigerate, though you’ll find that the flavor dulls a bit over time. You can put the refrigerated pizza slices directly into a warm oven or toaster oven until heated through, then add a little more kosher salt as necessary. You can also reheat it in a covered skillet on the stovetop with a few drops of water to help moisten the crust: this our favorite way to reheat pizza since it gets the crust tender and the cheese perfectly melted!

Related: If you’re really into pizza, consider this portable outdoor pizza oven!

Looking for a food processor?

You’ll need a food processor for this pizza dough recipe! Here’s the one we recommend. You’ll need a large sized food processor to accommodate this batch.

Looking for more homemade pizza recipes?

This quick pizza dough in a food processor can be used for dozens of different pizzas. Here are a few of our all-time faves:

This recipe is…

This quick pizza dough is vegetarian, vegan, plant-based, and dairy-free.

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How to stretch pizza dough

Quick Pizza Dough in a Food Processor

  • Author: A Couple Cooks
  • Prep Time: 35 minutes
  • Cook Time: 0 minutes
  • Total Time: 35 minutes
  • Yield: 2 medium pizzas 1x


This quick pizza dough in a food processor recipe will put pizza on your table in less than 45 minutes. You can’t beat that speed for homemade pizza dough.


  • 300 grams all-purpose or Tipo 00 flour (2 cups)
  • 2 teaspoons instant yeast (1 package)
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil
  • ¾ cup + 1 tablespoon warm water


  1. In a food processor, combine flour, yeast, salt, and olive oil.
  2. With the food processor on, slowly (I mean slowly, like over 30 seconds) start pouring in the warm water. Stop adding water when the dough forms into a single ball. If you add too much water and the dough gets sticky, just add a bit more flour.
  3. Leave the food processor on for about 10 more seconds to knead the dough a bit.
  4. Turn the dough onto a lightly floured counter and knead a few times until smooth.
  5. Divide the dough into 2 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover the bowls with a towel or inverted bowls and rest for 30 minutes. (You can freeze pizza dough you don’t plan to use the day of.)
  6. To stretch the dough, place it on a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
  7. We bake our pizzas at 500F and use a pizza peel to transfer it to a preheated pizza stone in the oven: the bake time is around 5 to 7 minutes. See our pizza recipe posts for baking instructions.
  • Category: Main Dish
  • Method: Mixed
  • Cuisine: Italian

Keywords: food processor pizza dough, quick pizza dough, easy pizza dough recipe

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. Hey, I just want to first say, this is a really simple and excellent pizza dough. So much, in fact, that I wanted you to know (and also, make sure this was ok) that I used a variation of this dough in my two food blogs, and that I posted a link to this page. The variation is only because I had to substitute for the yeast, and I added fresh rosemary. The recipe is still yours. Thank you so much for posting this! It is perfect for using in my college dorm room, although I know that sounds crazy!


  2. Hi, loving the pizza Friday.. it looks gorgeous!! I once had the most delicious pizza in an Italian restaurant in Newcastle upon Tyne, I’ve never had a nicer one since. Your base actually looks like their pizza base, drizzle some garlic oil onto the base along with all the other favourite ingredients & I think I may yet have found the perfect pizza base… does it go all gooey & soft when drenched in oils & tomatoes .. . mmm looks fab can’t wait to try it out .. watch this space will pop back & share the results. Thank you for sharing.

  3. I made this today & used each of the four balls for a different flat bread. It’s a really easy recipe that anyone can master. I made focaccia for friends last year for Christmas & this was much easier. I used one for the potato arugula flat bread found on this wonderful site and then just experiment from there. One was just plain with olive oil & salt. One was Greek with fresh oregano, kalamata olives, garlic & feta – yum! And one was your basic Margherita with basil (pesto hadn’t been made yet), tomatoes and mozzarela. The best were the Greek and potato arugula, for sure. Stay tuned for future experimentation!

  4. I use a similar recipe in my food processor. I get the best results when I make the dough a day ahead and leave it in the fridge overnight. The next day I take it out around 5 hours before dinner and let it rise. Tastes a lot better than making it the same day.

  5. One of my favorite recipes. I have tried so many pizza dough recipes and hadn’t found one that both tastes great, isn’t too doughy and makes a crisp thin crust without tasting like a cracker until now. Thank you

  6. I made a double batch and everyone got personal pizzas. I just LOVE how quick it is to make and how easy to press out. It was a soft, fluffy crust, which they all liked. I’m sure if I had a pizza stone it would’ve crisped up some. Thanks for the recipe.

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