25
Basic Pizza Dough
Pizzas are so simple to make with a Cuisinart
Food Processor that you can throw away the
delivery menu!
Makes ¾ pound (340 g) dough to make two
9-inch (22.5 cm) crusts or one 14-inch (35 cm)
crust
1
package active dry yeast
1
teaspoon (5 ml) sugar
2
/
3
cup (150 ml) warm water
(105 – 115° F [41 – 46° C])
1
2
/
3
cups (400 ml) unbleached all-pur-
pose flour or bread flour
1
teaspoon (5 ml) extra virgin olive
oil
¾
teaspoon (3 ml) salt
In a 2-cup (500 ml) liquid measure, dissolve
yeast and sugar in warm water. Let stand
until foamy, about 3 to 5 minutes. Insert metal
blade in work bowl and add flour, olive oil and
salt. Add cold water to yeast mixture.
With machine running, pour liquid through
small feed tube as fast as flour absorbs it.
Process until dough cleans sides of work
bowl and forms a ball. Then process for 30
seconds to knead dough. Dough may be
slightly sticky. Coat the dough lightly with
olive oil, place in a plastic food storage bag
and seal the top. Let rise in a warm place for
about 45 minutes.
Place dough on a lightly floured surface and
punch down. Roll into desired crust size(s)
and follow pizza recipe.
Nutritional analysis per slice:
Calories 206 (7% from fat) • carb. 41g • pro. 6g • fat 2g
sat. fat 0g • chol. 0mg • sod. 442mg • fiber 1g
Sauces and
Dressings
Basic Mayonnaise
(The American Egg Board recommends
using the freshest eggs and then heat-
ing them to kill salmonella bacteria. This
recipe uses a procedure suggested by
cookbook author and food sleuth Shirley
Corriher for heating the eggs to sanitize
them. The results are definitely worth the
effort. Proper refrigeration and storage is
necessary.)
Makes 1 cup (250 ml)
1
large egg
1
large egg yolk
1½
teaspoons (7 ml) freshly
squeezed lemon juice
1
teaspoon (5 ml) wine vinegar
1
tablespoon (15 ml) water
¼
teaspoon (1 ml) sugar
¼
teaspoon (1 ml) flour
2
teaspoons (25 ml) dry mustard
½
teaspoon (2 ml) kosher salt pinch
of cayenne
2
tablespoons (30 ml) extra virgin
olive oil
¾
cup (175 ml) vegetable oil
Insert the metal blade. Process the egg, egg
yolk, lemon juice, wine vinegar, water, sugar
and flour until smooth, about 20 seconds.
Transfer the egg mixture to a small (7 or 8-
inch [17.5 or 20 cm]) nonstick skillet, and
heat over very low heat while gently stirring
and scraping the bottom of the pan with a
spatula. When the mixture begins to thicken
and resemble a custard sauce, remove from
the heat while still stirring and set in a pan of
ice and water to stop mixture from cooking.
Stir until the egg mixture is cooled; let rest for
5 minutes. Wash the work bowl, metal blade
and lid in hot soapy water and dry thoroughly.
Insert the metal blade. Process the cooled
egg mixture with the dry mustard, kosher salt,
