All you need to make ristorante-grade pizzas at home are "some confidence, practice, and a food processor," writes Mark Bittman in today's Dining section of the New York Times. As luck would have it, we just posted our latest batch of food processor Ratings, including several brands that make it particularly easy to prepare dough from scratch, whatever your confidence level.
Seven models out of the several dozen we tested made our recommended list. Most were very good or better at various processing tasks, making it a cinch to puree canned tomatoes into sauce, slice and chop your favorite toppings, and shred mozzarella. Homemade dough might be more mysterious for you, but it really couldn't be easier with the help of a top food processor. Bittman's recipe calls for flour, fast-rising yeast, salt, and olive oil, blitzed in the processor, shaped into a ball, and left to rise for a couple hours.
The blunt dough blade available with many food processors, including the recommended Breville, Cuisinart and Magimix models, can help yield just the right consistency. The Breville adds an extra roomy bowl that can handle large batches of dough. We also like its adjustable slicing disk, which lets your vary the thickness of your pizza toppings.Though at $400, the Breville is more expensive than most other CR picks, so if your goal with homemade pizza is to save a few bucks, consider another model from our winner's circle.