Pizza Dough - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

Once you see how simple pizzas are to make, you will never
1
PACKAGE ACTIVE DRY YEAST
1 (5
TEASPOON
GRANULATED SUGAR
1¼ (300
CUPS ML
(105° 115°F
TO
( 41° 46°C.)
TO
3¹⁄ ³ (825
CUPS ML
-
ALL PURPOSE FLOUR
½
TABLESPOON
SALT
2
TEASPOONS
VIRGIN OLIVE OIL

PIZZA DOUGH

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Makes 1¾ pounds (795 g) dough (six 7-inch (18 cm)
crusts or three 12-inch (30 cm) crusts) / 36 servings
plus 55 minutes rising and resting, 5 minutes assembly
)
ML
and 10 minutes baking
)
In a 2-cup (500 ml) liquid measure, dissolve yeast and
WARM WATER
sugar in warm water. Let stand until foamy, about 3 to 5
minutes. Insert the dough blade into the large work
) ,
UNBLEACHED
bowl of the Cuisinart
and salt.
(7 )
ML KOSHER
With machine running, pour the liquid slowly through
(10 )
ML EXTRA
the small feed tube as fast as the fl our will absorb it.
Once a dough ball forms and cleans the sides of the
work bowl, process for an additional 30 seconds to
knead dough. Dough may be slightly sticky. Coat dough
evenly with extra virgin olive oil and transfer to a plastic
food storage bag and seal the top. Let dough rise in a
warm place for about 45 minutes.
Place dough on a lightly fl oured surface; punch down
and let rest 5 to 10 minutes. Roll into desired crust sizes
and place on baking pans lightly sprayed with vegetable
oil cooking spray. Follow pizza recipe.
Nutritional information per serving (1 ounce (30 g) ):
Calories 112 (2% from fat)
sat. fat 0g
Approximate preparation time: 5 to 10 minutes,
®
Food Processor and add the fl our
|
| |
chol. 0mg sod. 134mg
| |
carb. 24g pro. 3g fat 0g
| |
calc. 0mg fi ber 1g
BASICS
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12