Breads
Basic Pizza Dough - TOB-200
Makes 1½ pounds dough (two 12-inch crusts)
Basic Pizza Dough - TOB-200
Makes 1½ pounds dough (two 12-inch crusts)
This dough can be used for more than just the obvious, although who doesn’t love homemade pizza? Check our website, www.cuisinart.com, for additional pizza and calzone recipes.
Nutritional information per serving (based on 12 servings for 2 pies):Calories 114 (9% from fat)
carb. 23g
pro. 3g
fat 1g
sat. fat 0g
chol. 0g
sod. 286mg
calc. 1mg
fiber 1g
carb. 23g
pro. 3g
fat 1g
sat. fat 0g
chol. 0g
sod. 286mg
calc. 1mg
fiber 1g
Ingrédients
- 2¼teaspoons (1 standard packet) active dry yeast
- 1½teaspoons granulated sugar
- 1cup warm water (105°F to 110°F)
- 3cups bread flour (you may substitute unbleached,
all-purpose flour) - 1½teaspoons kosher salt
- 1tablespoon olive oil, plus more for coating ball of dough
Preparation
- 1. In a liquid measuring cup dissolve the yeast and sugar in warm water. Let stand until foamy, about 5 minutes. (Note: If the yeast does not foam within 10 minutes, it is not active and you should toss it and start again.)
- 2. Insert the dough or metal chopping blade into the work bowl of a Cuisinart® Food Processor. Add the flour, salt and olive oil. Pulse a few times to combine. With the machine running, pour the liquid yeast 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 should be slightly sticky.
- 3. Lightly coat the inside of a large bowl with olive oil. Add dough, turn to coat in oil and cover bowl with plastic wrap. Let rise in a warm, draft-free place for about 1 hour; dough should double in size.
- 4. Place dough on a lightly floured surface and gently fold over to “punch” down. Form into desired crust size(s) as directed by recipe.
