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RECIPES
The Basics
Basic Pizza Dough ..............................7
Basic Whole Wheat Pizza Dough ........7
Simple Pizza Sauce .............................8
Thick Pesto Sauce ..............................8
Pizza
Panzarottii ............................................9
Grape Tomato Margherita Pizza ..........9
Classic Neapolitan Pizza ...................10
Pizza Bianca ......................................10
Garlic and Spinach ............................11
Veggie Pizza ......................................12
"BLT" Pizza ........................................12
Artichoke, Goat Cheese and Fresh
Mozzarella .........................................13
Roasted Peppers and Onions ...........13
and Chicken Pizza .............................14
Salad Pizza ........................................14
White Clam Pizza ..............................15
Focaccia Romana .............................15
Pissaladière .......................................16
and Goat Cheese Tart .......................17
Desserts
Apple Galette.....................................18
Raspberry Jam Crostata ...................18
TIPS AND HINTS
• Rotate pizza halfway through bake
time to achieve optimal results.
• Spray pizza mesh with nonstick
cooking spray before each use.
• Preheat pizza stone for 30 minutes
RECIPES
Basic Pizza
Dough
This dough freezes very well.
Makes three 12-inch (30 cm) pizzas
(24 servings)
2¼
teaspoons (11 ml) active
dry yeast
1
teaspoon (5 ml) granulated
sugar
½
cup (125 ml) warm (105°-110°F
[40°- 43°C]) water
4
c ups (1 L) unbleached,
all-purpose flour, plus more
for dusting
1½
teaspoons (7 ml) kosher or
sea salt
1
tablespoon (15 ml) extra
virgin olive oil
1
cup (250 ml) cold water
Dissolve the yeast and sugar in the warm
water. Let stand 3 to 5 minutes, or until
the mixture gets foamy.
Place the flour, salt and olive oil in the
work bowl of a Cuisinart
Food Processor
®
fitted with the dough blade. Pulse about
5 times to mix; scrape down the sides of
the bowl.
Add the cold water to the yeast mixture.
With the motor running, slowly pour the
liquid yeast mixture through the feed
tube. Process until a dough ball forms.
Continue to let the machine run for an
additional minute to knead. Dough will be
slightly sticky.
Lightly dust a sealable plastic bag with
flour. Dust dough with flour. Place the
dough in the floured bag; squeeze out all
of the air and seal. Let rise in a warm
place for 45 minutes to 1 hour.
Nutritional information per serving:
Calories 76 (9% from fat) • carb. 15g •
pro. 2g • fat 1g • sat. fat 0g • chol. 0mg •
sod. 84mg • calc. 4mg • fiber 1g
Basic Whole
Wheat Pizza
Dough
A healthier alternative, this dough can
substitute for the white pizza dough in
any of the recipes.
Makes three 12-inch (30 cm) pizzas
(24 servings)
2¼
teaspoons (11 ml) active dry
yeast
1
teaspoon (5 ml) granulated
sugar
⁄
cups (150 ml) warm (105°-
2
3
110°F [40° -43°C]) water
2½
c ups (625 ml) unbleached
all-purpose flour, plus more
for dusting
1½
cups (375 ml) whole wheat
flour
1½
teaspoons (7 ml) kosher or
sea salt
2
tablespoons (30 ml) extra
virgin olive oil
⁄
cups (150 ml) cold water
2
3
Dissolve the yeast and sugar in the water.
Let stand 3 to 5 minutes, or until the
mixture gets foamy.
Place the flours, salt and olive oil in the
work bowl of a Cuisinart
Food Processor
®
fitted with the dough blade. Pulse about 5
times to mix; scrape down the sides of
the bowl.
Add the cold water to the yeast mixture.
With the motor running, slowly pour the
liquid yeast mixture through the feed
tube. Process until a dough ball forms.
Continue to let the machine run for an
additional minute to knead. Dough will be
slightly sticky.
Lightly dust a sealable plastic bag with
flour. Dust dough with flour. Place the
dough in the floured bag; squeeze out all
of the air and seal. Let rise in a warm
place for 45 minutes to 1 hour.
Nutritional information per serving:
Calories 85 (15% from fat) • carb. 15g •
pro. 3g • fat 1g • sat. fat 0g • chol. 0mg •
sod. 85mg • calc. 4mg • fiber 1g
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