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33
BASICS
1 PACKAGE (2¼ TEASPOONS)
ACTIVE DRY YEAST
1 TEASPOON GRANULATED SUGAR
1¼ CUPS WARM WATER
(105˚F–110°F)
3
1
⁄3
CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1½ TEASPOONS KOSHER SALT
2 TEASPOONS EXTRA VIRGIN
OLIVE OIL
Makes 1½ pounds dough (four 9-inch crusts or
two 12-inch crusts) / 24 servings
Approximate preparation time: 5 to 10 minutes, plus 55
minutes for rising and resting, 5 minutes for assembly and 10
minutes for baking
In a 2-cup liquid measure, dissolve yeast and sugar in warm
water. Let stand until foamy, about 3 to 5 minutes. Insert the
dough blade into the large work bowl of the Cuisinart
®
Food
Processor and add the fl our and salt.
With machine running on Dough speed, pour liquid slowly
through small feed tube as fast as the fl our will absorb it. Once
a dough ball forms and cleans the sides of the work bowl,
process for an additional 45 seconds to knead dough. Dough
should be slightly sticky. Coat dough evenly with extra virgin
olive oil and transfer to a plastic food storage bag and seal the
top. Let dough rise in a warm place for about 45 minutes.
Place dough on a lightly fl oured surface, punch down and let
rest 5 to 10 minutes. Roll into desired crust sizes and place on
baking pans lightly sprayed with vegetable oil cooking spray.
Follow favorite pizza recipe.
Nutritional information per serving:
Calories 112 (2% from fat)
|
carb. 24g
|
pro. 3g
|
fat 0g
sat. fat 0g
|
chol. 0mg
|
sod. 134mg
|
calc. 0mg
|
fi ber 1g
Once you see how simple pizzas are to make, you will never
order one to be delivered again.
PIZZA DOUGH
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