Cuisinart Expert Prep Pro Instructions Manual page 17

PIZZA DOUGH
Makes: about 450g of dough (one 30 to 35cm pizza or two 20cm pizzas)
INGREDIENTS
1¾ cups bread flour or plain flour; more as needed
1.5 teaspoons instant yeast
1 teaspoon caster sugar
¾ teaspoon salt
2⁄3 cup water, room temperature
2 teaspoons olive oil
METHOD
1. Insert the universal blade into the work bowl of the Cuisinart Expert prep Pro. Add the
flour, salt, sugar, yeast, and olive oil to the bowl and pulse a few times to combine.
While the unit is running, pour the water 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.
2. 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.
3. Place dough on a lightly floured surface and gently fold over to "punch" down. Form
into desired base size(s) as directed by recipe.
CHOCOLATE HAZELNUT SPREAD
Makes: about 2 cups
INGREDIENTS
1.5 cups skinned hazelnuts
225g chocolate chips
2 tablespoons caster sugar
½ teaspoon salt
½ cup thickened cream
85g unsalted butter, cut into 2cm pieces, room temperature
METHOD
1. Preheat the oven to 170°C. Spread the hazelnuts on a baking tray, and toast until fra-
grant and lightly golden-brown, 5 to 8 minutes. Transfer to a wire rack to cool comple-
tely.
2. Put the chocolate chips in a small metal bowl. Place the bowl over a medium saucepan
of simmering water, and stir until melted and smooth. Reserve.
3. Put the hazelnuts, sugar, and salt in the work bowl of the Cuisinart Expert Prep Pro fitted
with the universal blade. Pulse 5 to 6 times to break up the hazelnuts, then process until
hazelnuts resemble a thick paste.
4. Add the melted chocolate, cream, and butter to the hazelnut mixture. Process until
smooth. Transfer to an airtight container and refrigerate for at least 30 minutes. Store in
the refrigerator for up to 2 weeks.
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