How about pizza dough? Here's Abby Mandel's recipe.
BASIC PIZZA DOUGH
1 (1/4-ounce) package active dry yeast
1 teaspoon sugar
1 cup warm water (105 to 115 degrees)
3 cups flour
1 teaspoon salt
3 tablespoons olive oil
Stir the yeast and sugar into the water and let the mixture stand until foamy, about 5 minutes.
Place the flour and salt in the work bowl of a food processor. Turn on the processor; slowly pour the yeast mixture through the feed tube and let the dough mass together. Next, add the oil through the feed tube and process the dough until it cleans the sides of the bowl but is still moist. If the dough is too sticky, add more flour; if too dry, add more water. When the dough is the right consistency–moist but not so wet that it sticks to your fingers or the sides of the bowl–process until kneaded, about 40 seconds. The dough should be supple and elastic when you stretch it with your hands.
Transfer the dough to a large plastic food bag, squeeze out the air and seal the top, leaving enough room inside for the dough to expand. Place the bag in a bowl and let it rise in a warm spot until doubled, about 1 hour. Punch the dough down. The dough can be used now or refrigerated up to five days.
Divide the dough into 4 equal portions (about 6 ounces each). Roll each piece on a floured board to make about an 8-inch circle. Stack the rounds between oiled sheets of wax paper. The dough can be rolled in advance and refrigerated several hours or frozen.
http://articles.latimes.com/2001/jul/25/food/fo-26172
I made this a couple nights ago and used half the dough to make a medium size pizza. Put the rest of the dough in the refrigerator, and last night made a second pizza. I gave you the source of the recipe, because she gives directions to cook the 8-inch rounds on the grill. By the way, you can let the dough rise in a bowl covered with saran instead of in a plastic bag.
Have fun with your food processor.
http://articles.latimes.com/2001/jul/25/food/fo-26172
