Pizza Dough - Cuisinart FP-1300WS SERIES Instruction And Recipe Booklet

2¼ (1
teaspoons
active dry yeast
½
cup warm water
(105°f 110°f)
to
1
teaspoon granulated sugar
4
cups unbleached
,
flour plus more for dusting
1½
teaspoons kosher salt
1
tablespoon extra virgin
olive oil
1
cup cold water

PIZZA DOUGH

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packet
, -
all purpose
BREADS & DOUGHS
Makes three, 12-inch pizzas
1. Put the yeast, warm water and sugar into a 2-cup
measuring cup. Let stand until foamy, about 5 minutes.
2. Put the flour, salt and olive oil into the Large Work Bowl
fitted with the Dough Blade. Process on Low to mix.
3. Add the cold water to the yeast mixture. With the food
processer running on Low, slowly pour the liquid yeast
mixture through the feed tube. Process until
a dough ball forms. Continue processing to knead,
about 1 minute. Dough will be slightly sticky.
4. Transfer dough to a large bowl that is lightly dusted with
flour. Cover with plastic wrap and let rise in a warm place
until doubled, about 45 minutes to 1 hour.
5. Punch down dough and divide into three portions. Use
immediately, or store remaining portions in sealed,
airtight plastic bags in the refrigerator for up to 2 days or
in the freezer up to 3 months.
6. Bake using the Pizza Sauce recipe on page 27 or use
dough to make focaccia. To make focaccia: Brush a
baking sheet with 3 tablespoons of extra virgin olive oil.
Stretch the dough onto the pan and cover to let rise
again, an additional 45 minutes to 1 hour. Use your
fingers to make indentations in the dough over the
entire surface. Drizzle with an additional 1 to 2 table-
spoons of extra virgin olive oil and sprinkle with kosher
salt and fresh herbs if desired. Bake in an oven set to
425ºF until golden brown and crispy, about 40 minutes.
TIP: Pizza dough can also be used to make pita bread: Roll
2-ounce pieces into disks, about 1/4 inch thick and bake in a
450°F oven until puffed, about 3 minutes.
Nutritional information per serving (based on 8 servings):
Calories 73 (7% from fat) | carb. 15g | pro. 2g | fat 1g
sat. fat 0g | chol. 0mg | sod. 134mg | calc. 0mg | fiber 0g
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