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54
DOUGHS/BREADS
PIZZA DOUGH
This dough can be used for more than just the obvious – check out our
recipes for Sausage Bread or Broccoli Rabe Bread on pages 37 and 38.
Makes ¾ pound dough (two 9-inch crusts, or one
14-inch crust)
1. In a liquid measuring cup dissolve yeast and sugar in
warm water. Let stand until foamy, about 5 minutes.
2. Insert the chopping blade into the work bowl of the
food processor. Add the fl our, olive oil and salt. With
the machine running on Low, pour the liquid mixture
through the feed tube as fast as the fl our 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 may be slightly
sticky.
3. Lightly coat the inside of a large bowl with olive oil.
Add dough and turn to coat in oil and cover bowl
tightly with plastic wrap. Let rise in a warm place until
doubled in size, about 1 hour.
4. Place dough on a lightly fl oured surface and punch
down. Form into desired crust size(s) as directed by
appropriate recipe.
Nutritional information per serving (based on 12 servings):
Calories 62 (6% from fat) • carb. 13g • pro. 2g • fat 0g
• sat. fat 0g • chol. 0g • sod. 143mg • calc. 0mg • fi ber 0g
2¼ TEASPOONS (1 STANDARD PACKET,
¼ OUNCE) ACTIVE DRY YEAST
1 TEASPOON GRANULATED SUGAR
2
⁄3
CUP WARM WATER (105°–115°F)
1
2
⁄3
CUPS BREAD FLOUR (YOU MAY
SUBSTITUTE UNBLEACHED,
ALL-PURPOSE FLOUR)
1 TEASPOON OLIVE OIL, PLUS MORE
FOR COATING DOUGH
¾ TEASPOON KOSHER SALT
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