Pizza Dough; Pâte Brisée - Cuisinart Core Custom FP-110C Series Instruction And Recipe Booklet

Pizza Dough

Homemade pizza dough is the perfect start to family pizza night.
Yield: about 1 pound (454 g) of dough (one 14-inch [35 cm] pizza or two 8-inch
[20 cm] pizzas)
INGREDIENTS
1½ teaspoons (7.5 ml) active dry yeast
1 teaspoon (5 ml) granulated sugar
²⁄ ³ cup (150 ml) warm water (105°F to
110°F [40°C to 43°C])
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
savoury pies and tarts.
Yield: 2 crusts (2 single pies/tarts or 1 double-crust pie)
INGREDIENTS
2 cups (500 ml) unbleached, all-purpose
flour
1 teaspoon (5 ml) 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 (15 ml) at a time.
Bread/Dough
36
1¾ cups (425 ml) bread or unbleached,
all-purpose flour
¾ teaspoon (3.75 ml) fine sea salt
2 teaspoons (10 ml) olive oil
16 tablespoons ([240 ml] 2 sticks)
unsalted butter, cold and cut into
½-inch (1.25 cm) cubes
¼ cup (60 ml) ice water