Loading ...
Loading ...
Loading ...
50
DOUGHS/BREADS
The food processor makes dough making a cinch. Pizza dough can also be
used to make focaccia. Recipe ideas can be found on our website,
www.cuisinart.com.
1½ TEASPOONS ACTIVE DRY YEAST
1 TEASPOON GRANULATED SUGAR
2
⁄3
CUP WARM WATER (105°F TO
110°F)
1
2
⁄3
CUPS BREAD FLOUR (YOU MAY
SUBSTITUTE UNBLEACHED, ALL-
PURPOSE FLOUR)
¾ TEASPOON KOSHER SALT
1 TEASPOON OLIVE OIL
PIZZA DOUGH
Makes ¾ pound dough (one 14-inch pizza;
two 9-inch pizzas)
Active Time: 30 minutes
Inactive Time: 1 hour
1. In a liquid measuring cup dissolve the yeast and sugar
in warm water. Let stand until foamy, about 5 minutes.
(Note: If the yeast does not get foamy within 10
minutes, that means that it is not active and you
should toss it and start again with new yeast.)
2. Insert the chopping blade into the work bowl of the
food processor. Add the flour, salt and olive oil to the
bowl and pulse a few times to combine. With the
machine running on Low, pour the liquid mixture
through the feed tube as fast as the flour absorbs it.
Process until the dough cleans the sides of the work
bowl and forms a ball. Continue to process for 30
seconds to knead the dough. Dough should be
slightly sticky.
3. Lightly dust a large mixing bowl with flour. Add
dough and cover bowl with plastic wrap. Let rise in a
warm, draft-free place for about 1 hour; dough
should double in size.
4. Place dough on a lightly floured surface and gently
fold over to “punch” down. Form into desired crust
size(s) as directed by recipe.
Nutritional information per single-crust serving
(based on 8 servings):
Calories 92 (6% from fat) • carb. 19g • pro. 3g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 214mg • calc. 1mg • fiber 0g
Loading ...
Loading ...
Loading ...