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Choose your favourite topping or filling!
basic dough
for pizza, focaccia or calzones
Place water, yeast and honey in Cuisinart
®
mixing bowl
and stir to blend. Let stand for 5 minutes, until foamy. In
a medium bowl, combine 5½ cups (1.4 L) of the flour
with the salt. Reserve the additional 1 cup (250 ml) of
flour.
Insert the dough hook. Add the olive oil and the 5 cup
(1.25 L) flour and salt mixture to the yeast mixture. Mix
on speed 2 for 2 minutes. Continuing on speed 2, add
the remaining flour one tablespoon (15 ml) 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 size, about 1 hour.
Punch dough to deflate and let rest for 10 minutes. If
time permits, allow dough to rise a second time for a
more developed flavour and texture. Use for your
favourite 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.
500 ml
2 cups warm
(105-110°F [40°- 45°C])
water
15 ml
3 teaspoons active
dry
yeast
7 ml
1½ teaspoons honey
1 - 1.6 L 4 to 6½ cups bread
flour,
divided
15 ml
3 teaspoons kosher
or sea salt
45 ml
3 tablespoons extra
virgin olive oil, oil for
the
bowl
Makes about 3 pounds (1.5 Kg) of dough
