SPEEDy PROCESSOR PIZZ DOUGH
1¼ tsp. active dry yeast
cups warm water (105˚ - 115˚F)
¼ tsp. sugar
3½ to 3¾ cups unsifted all-purpose flour
1 tsp. salt
2 tbsp. olive oil
Sprinkle yeast over water; add sugar and let stand until yeast is dissolved (about 5
Position dough blade in workbowl of Black & Decker® Food Processor.
cups flour, salt and olive oil. With processor running, gradually add yeast mixture
down feed chute. dd additional flour to make a soft dough. Continue processing
dough for 1 to 1½ minutes. Stop and let dough rest for 10 minutes.
On lightly floured board, knead several times and form into ball. Place in greased
bowl, turning to grease top.
Cover and let rise at room temperature until doubled in bulk, about 1 hour. Punch
dough down. For thin crust pizza, divide dough in half. Roll out on lightly floured
board to about 14-inch circle. Transfer to pizza pan or baking stone sprinkled with
cornmeal. Lift edges to form a crust around edge of pan.
Spoon desired sauce onto crust and spread evenly. Top with desired toppings.
Bake at 450˚F (232˚C) for 12 minutes, or until crust is golden and filling is hot.
Yield: 2 pizza crusts
2 cups packed fresh arugula leaves
1 cup packed basil leaves
½ cup packed Italian parsley leaves
½ cup grated Parmesan cheese
½ cup pine nuts (pignoli)
2 large cloves garlic, minced
1 teaspoon grated lemon peel
¾ cup olive oil
Place all ingredients, except oil in workbowl of Black & Decker® Food Processor
fitted with cutting blade. Cover and process on HIGH until smooth, about 1
minute. Stop occasionally to scrape down sides of bowl. Remove pusher from feed
chute and drizzle oil in an even stream into processor. Continue to process until
mixture is smooth.
Makes about 1½ cups.
Note: If desired, substitute 2 cups packed baby spinach leaves for arugula.
P STRy CRUST
1 cup unsifted all-purpose flour
½ tsp. salt
¼ cup shortening
2 tbsp. cold butter or margarine, cut into small pieces
2 to 4 tbsp. ice water
Position metal blade in large workbowl of Black & Decker® Food Processor. dd
flour, salt, shortening and butter. PULSE 3 or 4 times, for about 3 to 4 seconds
each, until mixture is crumbly.
With processor running, drizzle in just enough water through the small feed chute
until mixture pulls away from sides of bowl and forms a loose ball.
Remove workbowl from processor; remove blade. Turn dough out onto lightly
floured work surface. Gently shape dough into ball. Wrap in plastic wrap and
refrigerate for at least 20 minutes. (If storing longer, allow dough to rest on work
surface for 15 minutes before rolling out.) Roll out to a circle 2 inches larger than
the inverted pie plate to be used.
Transfer pastry to pie plate. To bake empty, pierce generously with fork. Bake at
425˚F (218˚C) until golden, about 12 minutes.
Makes one, 9-inch (23 cm) pie crust.
Food is unevenly
Liquid leaks from the bot-
tom of the workbowl.
POSSIBLE C USE
Workbowl is overfilled.
Smaller amounts will
You may be running the
process more evenly.
bowl continuously in-
Use the PULSE button in
stead of on PULSE. Food
5-second or less incre-
may be cut in random
to stop completely before
pressing the PULSE but-
ton again. Cut food in
same size pieces before
placing in processor.
Too much liquid in the
Process smaller amounts.
When processing liquids,
do not add more than 3
cups to workbowl. Do
not remove the blade be-
fore removing workbowl
from processor when
llow the blades