12
BASICS
1 PACKAGE ACTIVE DRY YEAST
1 TEASPOON (5 ML)
GRANULATED SUGAR
1¼ CUPS (300 ML) WARM WATER
(105° TO 115°F
( 41° TO 46°C.)
3¹⁄
³
CUPS (825 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
½ TABLESPOON (7 ML) KOSHER
SALT
2 TEASPOONS (10 ML) EXTRA
VIRGIN OLIVE OIL
Makes 1¾ pounds (795 g) dough (six 7-inch (18 cm)
crusts or three 12-inch (30 cm) crusts) / 36 servings
Approximate preparation time: 5 to 10 minutes,
plus 55 minutes rising and resting, 5 minutes assembly
and 10 minutes baking
In a 2-cup (500 ml) 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, pour the liquid slowly through
the 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 30 seconds to
knead dough. Dough may 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 pizza recipe.
Nutritional information per serving (1 ounce (30 g) ):
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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