Doughs/Breads; Pizza Dough - Cuisinart Elemental 8 Instruction Booklet

This dough can be used for more than just the obvious – check out our
recipes for Sausage Bread or Broccoli Rabe Bread on pages 37 and 38.
2¼ (1
TEASPOONS
¼ )
OUNCE ACTIVE DRY YEAST
1
TEASPOON GRANULATED SUGAR
⁄
2
CUP WARM WATER
3
⁄
1
2
CUPS BREAD FLOUR
3
SUBSTITUTE UNBLEACHED
-
ALL PURPOSE FLOUR
1
TEASPOON OLIVE OIL
FOR COATING DOUGH
¾
TEASPOON KOSHER SALT
54

DOUGHS/BREADS

PIZZA DOUGH

Makes ¾ pound dough (two 9-inch crusts, or one
14-inch crust)
1. In a liquid measuring cup dissolve yeast and sugar in
,
STANDARD PACKET
2. Insert the chopping blade into the work bowl of the
(105°–115°F)
(
YOU MAY
,
)
,
PLUS MORE
3. Lightly coat the inside of a large bowl with olive oil.
4. Place dough on a lightly fl oured surface and punch
Nutritional information per serving (based on 12 servings):
Calories 62 (6% from fat) • carb. 13g • pro. 2g • fat 0g
• sat. fat 0g • chol. 0g • sod. 143mg • calc. 0mg • fi ber 0g
warm water. Let stand until foamy, about 5 minutes.
food processor. Add the fl our, olive oil and salt. With
the machine running on Low, pour the liquid mixture
through the feed tube as fast as the fl our 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 may be slightly
sticky.
Add dough and turn to coat in oil and cover bowl
tightly with plastic wrap. Let rise in a warm place until
doubled in size, about 1 hour.
down. Form into desired crust size(s) as directed by
appropriate recipe.