Cuisinart Elite DLC-XPN - Manual (Page 74)

13
BASICS
1
PACKAGE ACTIVE DRY YEAST
1 TEASPOON GRANULATED
SUGAR
1¼ CUPS WARM WATER
(105°
TO
115°F.)
3¹⁄³
CUPS UNBLEACHED
,
ALL - PURPOSE FLOUR
½
TABLESPOON KOSHER SALT
2
TEASPOONS EXTRA VIRGIN
OLIVE OIL
Makes 1¾ pounds dough (six 7-inch crusts or three
12-inch crusts) / 36 servings
Approximate pr eparation time: 5 to 10 minutes,
plus 55 minutes rising and resting, 5 minutes assembly
and 10 minutes baking
In a 2-cup liquid measure, dissolve yeast and sugar in
warm water . Let stand until foamy, about 3 to 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart
®
Food Processor and add the flour and salt.
With machine running, pour the liquid slowly thr ough
the small feed tube as fast as the flour 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 floured surface; punch down
and let rest 5 to 10 minutes. Roll into desir ed crust sizes
and place on baking pans lightly sprayed with vegetable
oil cooking spray. Follow pizza r ecipe.
Nutritional information per serving (1 ounce):
Calories 112 (2% from fat) | carb. 24g | pro. 3g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 134mg | calc. 0mg | fiber 1g
Once you see how simple pizzas are to make, you will never
order one to be deliver ed again!
PIZZA DOUGH