Cuisinart BRK Series - Manual (Page 10)

10
Making pizza is easy in the Cuisinart™ Brick
Oven.
For best results, we recommend baking pizzas
and focaccia directly on the baking stone.
Always preheat the stone.
We strongly recommend using a pizza peel
dusted with cornmeal to place or remove pizza
in or out of the brick oven.
If a peel is not available, carefully place the
pizza directly on the preheated stone dusted
with cornmeal or prepare and bake pizza in the
provided baking tray, both methods produce
excellent results.
To prepare in baking tray: Roll and stretch
dough to desired shape to fit baking tray.
Brush with olive oil and top accordingly. Place
baking tray directly on preheated stone.
Pizza Dough
This dough freezes very well.
Makes three 12-inch pizzas - 24 servings
2¼
teaspoons active dry yeast
1 teaspoon granulated sugar
½ cup warm (105°-110°) water
4 cups unbleached, all-purpose flour,
plus more for dusting
1½ teaspoons kosher salt
1 tablespoon extra virgin olive oil
1 cup 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 into
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 (based on 1 slice
pizza assuming 8 slices per pie):
Calories 228 (9% from fat) • carb. 44g • pro. 7g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 253mg
• calc. 12mg • fiber 2g
Grape Tomato
Margherita Pizza
So easy to prepare – let the kids help out
with putting on the toppings.
Makes three 12-inch pizzas, or eight
4-inch pizzas
1
recipe pizza dough
¼ cup extra virgin olive oil
2 2 ⁄
3
cups grape/cherry tomatoes, halved
½ cup fresh basil, torn into pieces
6 ounces fresh mozzarella,
torn into pieces
Preheat Cuisinart ™ Brick Oven to 425°F on
the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Preheat stone for at least 30 minutes.
Roll and stretch dough to desired shape.
Brush liberally with olive oil. Place on top
of preheated stone and bake for about 10
minutes, or until dough is lightly golden.
Remove dough from oven. Brush dough with
olive oil. Arrange tomatoes and basil evenly
around the dough. Top with the mozzarella.
Return to preheated oven and bake an
additional 15 to 20 minutes, or until desired
doneness has been achieved.
Nutritional information per serving:
Calories 355 (32% from fat) • carb. 48mg
• pro. 12g • fat 13g • sat. fat 3g • chol. 12mg
• sod. 357mg • calc. 157mg • fiber 2g
Classic
Neapolitan Pizza
Makes one 12-inch pizza
yellow cornmeal for dusting
¹∕³ recipe pizza dough
1 tablespoon extra virgin olive oil
8 ounces fresh mozzarella, sliced
10 large basil leaves,
or about 20 small leaves
¾ cup pizza sauce
Preheat the Cuisinart ™ Brick Oven to 425°F
on the convection bake or bake setting fitted
with the baking stone on a rack in position A.
Preheat stone for at least 30 minutes.
Roll out dough on a cornmeal-dusted surface
into a 12-inch circle. Brush the outer edge of