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13
Pizza Dough
This recipe makes enough for 3 pizzas. If you do not need all of it, the dough
freezes very well.
Makes three 10 x 9-inch square pizzas (18 servings)
2¼ teaspoons active dry yeast
1 teaspoon granulated sugar
½ cup warm (105°F to 110°F) water
4 cups unbleached, all-purpose flour, plus more for dusting
1½ teaspoons kosher salt, divided
1 tablespoon extra virgin olive oil
¾ to 1 cup cold water
1. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or
until the mixture gets foamy.
2. Put the flour, salt and olive oil into the work bowl of a food processor fitted
with the dough hook or chopping blade. Pulse about 5 times to mix; scrape
down the sides of the bowl.
3. Add the cold water to the yeast mixture. With the motor running, slowly pour
the liquid yeast mixture through the feed tube. Process until a dough ball
forms. Continue to let the machine run for 45 to 60 seconds to knead. Dough
will be slightly sticky.
4. Lightly dust a sealable plastic bag with flour. Dust dough with flour. Place the
dough into the floured bag; squeeze out all of the air and seal. Let rise in a
warm place for 45 minutes to 1 hour, or until doubled in size.
5. Divide dough into three equal pieces. Pizza dough can now be used, or can
be stored in the refrigerator for up to 2 days, or in the freezer for up to 2
months (bring dough to room temperature prior to using).
Nutritional information per serving:
Calories 98 (14% from fat) • carb. 20g • pro. 3g • fat 2g •
sat. fat 0g • chol. 0mg • sod. 178mg • calc. 1mg • fiber 3g
Pizza with Prosciutto, Arugula & Tomatoes
Give white pizza a chance. You will not be disappointed.
Makes one 10 x 9-inch square pizza (six servings)
Nonstick cooking spray
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³
recipe Pizza Dough
½ tablespoon extra virgin olive oil
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³
cup pizza sauce
Pinch kosher salt
¼ teaspoon freshly ground black pepper
1 ounce (about 4 slices) prosciutto, quartered
1 cup packed arugula
1 cup grape tomatoes, halved
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³
cup grated Parmesan
1. Preheat the Toaster Oven Broiler to 400°F on the Bake setting.
2. Lightly coat the baking pan with nonstick cooking spray.
3. Form dough into a 10 x 9-inch rectangle. Fit into the prepared pan.
Brush the outer edge of the dough with olive oil. Put the pan into the lower
position and bake for about 12 minutes, or until dough is lightly golden.
4. Carefully remove the baked pizza crust and evenly spread the sauce over the
surface, leaving ½ inch border. Top with the prosciutto, then arugula,
tomatoes, and finish with the Parmesan.
5. Return pizza to the upper position and bake (still at 400°F) for about 10
minutes, until the dough is nicely browned.
6. Let pizza rest for a few minutes, then slice and serve.
Nutritional information per serving:
Calories 192 (27% from fat) • carb. 29g • pro. 8g • fat 6g •
sat. fat 2g • chol. 9mg • sod. 556mg • calc. 89mg • fiber 5g
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