Pizza Dough; Pâte Brisée - Cuisinart Core Custom FP-110 Series Manual

Pizza Dough

Homemade pizza dough is the perfect start to family pizza night.
Yield: about 1 pound of dough (one 14-inch pizza or two 8-inch pizzas)
INGREDIENTS
1½ teaspoons active dry yeast
1 teaspoon granulated sugar
²⁄ ³ cup warm water (105°F to 110°F)
INSTRUCTIONS
1. In a liquid measuring cup, dissolve the yeast and sugar in warm water. Let stand until foamy,
about 5 minutes.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, salt, and
olive oil to the bowl and pulse a few times to combine. With the machine running on Low, pour
the liquid mixture through the feed tube as fast as the flour absorbs it. Process until the dough
cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to
knead the dough. Dough should be slightly sticky.
3. Transfer the dough to a clean surface and knead by hand for an additional minute. Put the
dough into a clean bowl and cover with a damp towel or plastic wrap. Let it rise in a warm,
draft-free place for about 1 hour; dough should double in size.
4. Place dough on a lightly floured surface and gently fold over to "punch" down. Form into
desired crust size(s) as directed by recipe.
Nutritional information per serving (based on 8 servings):
Calories 92 (6% from fat) • carb. 19g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 214mg • calc. 1mg • fiber 0g
Pâte Brisée
This flaky pastry is a classic all-butter dough that is very versatile. It can be used for sweet or savory
pies and tarts.
Yield: 2 crusts (2 single pies/tarts or 1 double-crust pie)
INGREDIENTS
2 cups unbleached, all-purpose flour
1 teaspoon fine sea salt
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the flour and salt to
the work bowl and process on Low to sift.
2. Add the cubed butter over the top of the flour mixture. Pulse until the mixture resembles
coarse crumbs, about 8 to 10 pulses. Add the ice water, 1 tablespoon at a time. Pulse until
mixture just forms dough (you may not need all of the water). Dough is ready when it holds
when pinched together.
1¾ cups bread or unbleached,
all-purpose flour
¾ teaspoon fine sea salt
2 teaspoons olive oil
16 tablespoons (2 sticks) unsalted butter,
cold and cut into ½-inch cubes
¼ cup ice water
Bread/Dough
37