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50
DOUGHS/BREADS
PIZZA DOUGH
This dough can be used for more than just the obvious – don’t forget about
calzones, savory breads and focaccia!
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°F – 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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