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 ml) crusts) / 6 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 on dough speed, 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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