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52
BREADS & DOUGHS
PIZZA DOUGH
For more pizza recipes, go to Cuisinart.com
Makes three, 12-inch pizzas
1. Put the yeast, warm water and sugar into a 2-cup
measuring cup. Let stand until foamy, about 5 minutes.
2. Put the flour, salt and olive oil into the large work bowl
fitted with the dough blade. Pulse about 5 times to mix.
3. Add the cold water to the yeast mixture. With the
food processer running on Low, slowly pour the liquid
yeast mixture through the feed tube. Process until
a dough ball forms. Continue processing to knead,
about 1 minute. Dough will be slightly sticky.
4. Transfer dough to a large bowl that is lightly dusted
with flour. Cover with plastic wrap and let rise in a
warm place until doubled, about 45 minutes to 1 hour.
5. Punch down dough and divide into three portions.
Use immediately, or store remaining portions in
sealed, airtight plastic bags in the refrigerator for up
to 2 days or in the freezer up to 3 months.
6. Bake using the pizza sauce recipe on page 21 or use
dough to make focaccia. To make focaccia: Brush a
baking sheet with 3 tablespoons of extra virgin olive
oil. Stretch the dough onto the pan and cover to let
rise again, an additional 45 minutes to 1 hour. Drizzle
with an additional 1 to 2 tablespoons of extra virgin
olive oil and sprinkle with kosher salt and fresh herbs
if desired. Bake in an oven set to 425ºF until golden
brown and crispy, about 40 minutes.
TIP: Pizza dough can also be used to make pita bread:
Roll 2-ounce pieces into disks, about ¼ inch thick and
bake in a 450°F oven until puffed, about 3 minutes.
Nutritional information per serving (based on 8 servings):
Calories 73 (7% from fat) • carb. 15g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 134mg • calc. 0mg • fiber 0g
2¼ teaspoons (1 packet)
active dry yeast
½ cup warm water
(105°f to 110°f)
1 teaspoon granulated sugar
4 cups unbleached, all-purpose
flour, plus more for dusting
1½ teaspoons kosher salt
1 tablespoon extra virgin
olive oil
1 cup cold water
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