Notice: This Appliance Has A Polarized Plug (One Blade Is Wider Than The Other). As A Pizza Dough Making Tips - Cuisinart CPZ-120 Manual

To prepare a thin and crispy pizza
1. Follow steps 1 to 3 in preparing pizza that bakes directly on the stone (page 7).
2. Place stretched dough on a floured work surface. Using a rolling pin, roll dough out
to a thin 12-inch circle or rectangle.
3. Lightly flour the pizza peel and carefully move the rolled dough onto the peel.
Working quickly, top the dough as desired.
4. Confirm dough can move on peel by shaking slightly. Should any area be stuck, gently
lift and sprinkle the peel lightly with additional flour.
5. Open oven door. Put peel into oven and slide the pizza onto the stone with a quick yet
confident forward and then backwards motion.
6. When the pizza is done, slide the peel under the pizza. Gently lift and remove from the
oven, then slide the pizza onto a cutting board. Let the pizza cool slightly before
slicing and serving.
To prepare a pan style pizza
1. Coat the interior of the deep dish pan with 3 to 4 tablespoons of olive oil, depending
on the style being prepared.
2. Transfer the dough to the oiled pan and turn the dough over a few times so that it is
fully coated with the olive oil.
3. Press the dough gently using your fingertips, spreading it towards the 4 sides of the
pan (do not force it; it will eventually spread).
4. Cover the pan and allow to rest for 20 minutes. After resting, uncover and repeat the
process, focusing on the spreading of the dough to the edges of the pan. Cover and
repeat this process until the dough fills the pan. This process can take up to 3 rounds
(60 minutes total).
5. Once the dough fills the pan, then add desired toppings, depending on the style
of pan pizza being prepared.
6. Cover loosely with plastic wrap and let rise while oven preheats.
7. Once oven is preheated, place pan in oven directly on the pizza stone.
8. When the pizza is done, remove from oven using oven mitts, then slide the pizza from
the pan onto a cutting board before slicing and serving.
PIZZA DOUGH MAKING TIPS
Yeasted pizza dough can be prepared a number of different ways. Regardless of the
method you choose, follow the specific recipe for proofing instructions once the dough
is made.
Bread flour or 00 flour is recommended for most pizza dough styles.
For all methods: If using instant yeast, the yeast can be added with the dry ingredients.
Active dry yeast should be proofed first with liquid ingredients at appropriate proofing
temperature (105°-110°F).
Patience is key for a good dough–the longer it can slow proof and rest in the refrigerator,
the longer the flavors have to develop (up to 72 hours for best results).
By hand
1. Have all ingredients and tools ready. The best tools for making dough by hand are a
large, wide, shallow bowl for a mixing, a small bowl of all-purpose or bread flour to
dust hands and work surface, and a measuring cup. A plastic dough/bowl scraper is
useful, but not necessary.
2. Put dry ingredients in the mixing bowl and the water/liquid in a measuring cup.
First mix the dry ingredients together either with a whisk or with the bowl scraper,
if using.
3. Add the minimum amount of water/liquid (if there is a range given) and start to mix. If
using your hands, generously coat them with flour. Once the dough comes together,
you can completely mix and knead it in the bowl, or transfer to a clean work surface
that has then been dusted with flour.
4. Knead the dough on the work surface, until it springs back to the touch. Try not to add
too much additional flour if it is sticking–rather just keep kneading (adding more to
your hands is OK if the dough is indeed sticking to your hands). Eventually it will
come together.
5. A good method is to pull part of the dough toward you and then fold it over itself;
turn the dough 45 degrees and then repeat, repeat, repeat, until the dough is nicely
springy.
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