Pizza Dough - Cuisinart FP-8C Series Instruction Booklet And Recipe Booklet

PIZZA DOUGH

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.
Makes ¾ pound (375 g) dough [two 9-inch (23 cm)
crusts, or one 14-inch (35.5 cm) crust]
1. In a liquid measuring cup dissolve yeast and sugar in
2¼ TEASPOONS [11 ML (1 STAN-
DARD PACKET), ¼ OUNCE (7
G)] ACTIVE DRY YEAST
2. Insert the chopping blade into the work bowl of the
1 TEASPOON (5 ML) GRANU-
LATED SUGAR
⁄
2
CUP (150 ML) WARM WATER
3
[105°–115°F (40.5°–46°C)]
⁄
2
1 CUPS (400 ML) BREAD FLOUR
3
(YOU MAY SUBSTITUTE
UNBLEACHED, ALL-PURPOSE
FLOUR)
1 TEASPOON (5 ML) OLIVE OIL,
PLUS MORE FOR COATING
3. Lightly coat the inside of a large bowl with olive oil.
DOUGH
¾ TEASPOON (3.75 ML) KOSHER
SALT
4. Place dough on a lightly floured 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 • fiber 0g
DOUGHS/BREADS
50
warm water. Let stand until foamy, about 5 minutes.
food processor. Add the flour, olive oil and salt. With
the machine running on Low, pour the liquid mixture
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 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.
PÂTE BRISÉE
This versatile dough can be used for sweet or savory treats.
Makes two, single-crust 9-inch (23 cm) pies or one, 9-inch
(23 cm) double-crust pie
1. Insert the chopping blade into the work bowl of the
2 CUPS (500 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
1 TEASPOON (5 ML) KOSHER
SALT
16 TABLESPOONS (240 ML)
2. Pour in water 1 tablespoon (15 ml) at a time and pulse
UNSALTED BUTTER, COLD
AND CUT INTO ½-INCH
(1.25 CM) CUBES
¼ CUP (60 ML) ICE WATER
NOTE: As long as it is well wrapped, this pastry freezes
well for up to 6 months.
Nutritional information per double-crust serving
(based on 12 servings):
Calories 200 (66% from fat) • carb. 15g • pro. 2g • fat 15g
• sat. fat 9g • chol. 40mg • sod. 190mg • calc. 0mg • fiber 0g
Nutritional information per single-crust serving
(based on 12 servings):
Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g
• sat. fat 5g • chol. 20mg • sod. 95mg • calc. 0mg • fiber 0g
food processor. Add the flour and salt and process on
Low for 10 seconds to sift. Add the butter and pulse
until the mixture resembles coarse crumbs.
until mixture just forms a dough – you may not need
all of the water. Divide dough equally into two pieces
and form each into a flat disc; wrap in plastic and
refrigerate until ready to use.
DOUGHS/BREADS
51