Cuisinart EASY PREP PRO Instructions Manual page 35

PIZZA DOUGH
MAKES APPROX. 2 SMALL PIZZA BASES
125g Strong White Flour
100g Spelt Flour
1 tsp Fast Action Yeast
1 tsp Salt
½ tsp Caster Sugar
1 tbsp Olive Oil
140ml Warm Water
• Set up the large chopping/mixing blade in the large work bowl.
• Add the fl ours, yeast, salt and sugar then process using the 'PULSE' function for a few seconds to
combine.
• Remove the pusher accessory and using the 'PULSE' button, slowly pour the olive oil and then the
water through the feed tube.
• Once the dough starts to clean the inside of the work bowl press the 'LOW' button and continue to
process for 10-20 seconds.
• Stop the processor and test the dough to ensure it is properly kneaded. If it feels hard, lumpy or
uneven, continue processing until it feels uniformly soft and pliable. Be careful not to overwork the
dough. Do not worry if it is slightly sticky.
• Lightly dust your work surface with a little fl our.
• Turn the dough out onto your fl oured work surface and work the dough into a ball, lightly with
hands, until smooth and pliable.
• Place into a large polythene bag or covered bowl and leave in a warm place for approximately 1½
hours or until it has doubled in size.
• Dust hands with fl our before knocking the dough back. Shape into 2 balls and roll out to the size of
your pizza pan using a rolling pin. Do not be afraid to add a dusting of fl our to ensure that the dough
does not stick to the work surface or the rolling pin.
• Lift onto the pan and press out the edges.
• Top your pizza with your favourite toppings and bake in a preheated at 220˚C/425˚F/Gas Mark 7
(approx. 10-15 min).
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