Recipe video above. This pizza dough can be made by hand with 5 minutes of kneading, or in 40 seconds flat using a food processor (see 2nd recipe card below). It makes a pizza crust like you get at Italian wood fired pizzerias - puffy edges with a chewy crumb, enough structure so you can pick up slices rather than being a sloppy mess. But not dry and stiff like a thin cracker! Best to use weights provided, if you can. Makes 3 pizzas.