20
Choose your favorite topping or fi lling!
Place water, yeast and honey in the Cuisinart
™
mixing
bowl and stir to blend. Let stand for 5 minutes, to proof
until the mixure is foamy and bubbly. In a medium bowl,
combine 4 cups of the fl our with the salt. Reserve the
additional ½ cup of fl our.
Insert the dough hook. Add the olive oil and the 3½-cup
fl our/salt mixture to the yeast mixture. Mix on speed 2
and mix for 2 minutes.
Continuing on speed 2 add the remaining fl our 1
tablespoon at a time until a dough ball forms that clings
to the dough hook and cleans the sides of the bowl. Set
the timer for 4 minutes and the speed to 3 to allow the
dough to knead. Transfer the dough to a large bowl that
has been lightly coated with olive oil. Turn to coat and
cover tightly with plastic wrap. Let rise in a warm, draft-
free place until doubled in volume, about 1 hour.
Punch dough to defl ate and let rest for 10 minutes. If
time permits, allow dough to rise a second time for a
more developed fl avor and texture. Use for your favorite
pizza, focaccia or calzones.
Dough can be made a day ahead. Place in a resealable
bag and refrigerate. When ready to prepare, punch
down dough and allow it to come to room temperature
before continuing.
1½ cups warm (105-110°F) water
2
teaspoons active dry yeast
1 teaspoon
honey
4
to 4½ cups bread fl our
2
teaspoons kosher or sea salt
2
tablespoons extra virgin olive oil +
oil for the bowl
Makes about 2¼ pounds dough
basic dough
for pizza, focaccia or calzones
