25
1
teaspoon granulated sugar
4
cups unbleached, all-purpose flour, plus more for dusting
1½
teaspoons kosher salt
1
tablespoon extra virgin olive oil
1
cup cold water
1 . Dissolve the yeast and sugar in the warm water . Let stand 3 to 5
minutes, or until the mixture gets foamy .
2 . Place the flour, salt and olive oil in the work bowl of a Cuisinart
®
Food Processor fitted with the dough blade . Pulse about 5 times to
mix; scrape down the sides of the bowl .
3 . Add the cold water to the yeast mixture . With the motor running,
slowly pour the liquid yeast mixture through the feed tube of the food
processor . Process until a ball forms . Let the machine run for an
additional minute to knead . Dough will be slightly sticky .
4 . Lightly dust a sealable plastic bag with flour . Dust dough with flour .
Place the dough in the floured bag; squeeze out all of the air and
seal . Let rise in a warm place for 45 minutes to 1 hour . At this point
your dough is ready to use . Follow one of our pizza recipes on the
preceding pages, or a favorite of your own . If you are not using right
away, dough will keep in a refrigerator, in a plastic bag, for 1 to 2
days . To freeze, wrap dough well in wax paper and then in a freezer
bag – it can stay frozen for up to 3 months .
Nutritional information per serving (based on 24 servings):
Calories 98 (14% from fat) • carb. 20g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg
• sod. 178mg • calc. 1mg • fiber 3g
Pâte Brisée
Makes two 9-inch single-crust tarts/pies, or one double-crust pie
2
cups unbleached, all-purpose flour
1
teaspoon kosher salt
½
pound (2 sticks) unsalted butter, cold and cubed
4
tablespoons ice water
1 . Put flour and salt in a Cuisinart
®
Food Processor fitted with the chop-
ping blade . Process for 10 seconds . Add butter to work bowl and
pulse until the mixture resembles coarse crumbs . Pour in water, 1
tablespoon at a time, and pulse until a dough just forms . (Note: You
may not need to use all the water .)
2 . Form dough into 2 flat discs . Wrapped well in plastic wrap and in a
freezer bag, the dough can be frozen for up to 3 months .
Nutritional information per serving (based on 24 servings):
Calories 101 (67% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g • chol. 20mg
• sod. 89mg • calc. 0mg • fiber 0g
Pâte Sucrée
Makes two 9-inch single-crust tarts
2
cups unbleached, all-purpose flour
2
tablespoons granulated sugar
½
teaspoon kosher salt
¾
cup (1½ sticks) unsalted butter, room temperature
2
large egg yolks
1
tablespoon ice water
½
teaspoon pure vanilla extract
1 . Put flour, sugar and salt in a Cuisinart
®
Food Processor fitted with the
chopping blade . Process for 10 seconds . Add butter to work bowl
and process until combined . With the machine running, add the
yolks, one at a time, and process until incorporated . Add the water
and vanilla; pulse 3 to 5 times until combined .
2 . Form dough into two flat discs . Wrap in plastic wrap and refrigerate
until ready to use . Wrapped well in plastic wrap and in a freezer bag,
the dough can be frozen for up to 3 months .
Nutritional information per serving (based on 32 servings):
Calories 70 (58% from fat) • carb. 6g • pro. 1g • fat 5g • sat. fat 3g • chol. 25mg
• sod. 35mg • calc. 1mg • fiber 0g
