Cuisinart FP-14NC SERIES, Instruction And Recipe Booklet, Page: 16 / 34

31
BASICS BASICS
30
1 PACKAGE ACTIVE
DRY YEAST
1 TEASPOON (5 ML)
GRANULATED SUGAR
1¼ CUPS (300 ML) WARM
WATER [105° TO 115°F
(41° TO 46°C.)]
3¹⁄³ CUPS (825 ML)
UNBLEACHED, ALL-
PURPOSE FLOUR
½ TABLESPOON (7 ML)
KOSHER SALT
2 TEASPOONS (10 ML)
EXTRA VIRGIN
OLIVE OIL
Makes 1¾ pounds (795 g) dough (six 7-inch (18 cm) crusts or
three 12-inch (30 ml) crusts) / 6 servings
Approximate preparation time: 5 to 10 minutes, plus
55 minutes rising and resting, 5 minutes assembly and
10 minutes baking
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
the dough blade into the large work bowl of the Cuisinart
®
Food Processor and add the flour and salt.
With machine running on dough speed, pour the liquid slowly
through 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 desired crust sizes and place on
baking pans lightly sprayed with vegetable oil cooking spray.
Follow pizza recipe.
Nutritional information per serving [1 ounce (30 g)]:
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 delivered again .
PIZZA DOUGH PASTA DOUGH
Fresh pasta is a special treat . While it is best served right away,
you can freeze it after it has been rolled and cut .
Makes 1½ pounds (750 g), about 10 servings
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add both flours and salt to
work bowl and pulse 5 to 6 times to combine. With the
machine running, add 1 egg at a time until a dough ball forms.
Once dough ball forms, allow machine to run for 30 seconds
to knead. Divide dough into 4 equal parts and pass through a
pasta roller machine.
Nutritional information per serving [2 ounces (60 g)]:
Calories 165 (12% from fat)
|
carb. 30g
|
pro. 7g
|
fat 2g
|
sat. fat 1g
|
chol. 85mg
|
sod. 668mg
|
calc. 11mg
|
fiber 1g
2 CUPS (500 ML)
UNBLEACHED,
ALL-PURPOSE FLOUR
1 CUP (250 ML) SEMOLINA
FLOUR
1 TABLESPOON (15 ML)
KOSHER SALT
4 LARGE EGGS